Vietnamese Prawn Spring Rolls

16
Servings
20m
Prep Time
10m
Cook Time
30m
Ready In


"From our weekday newspaper The West Australian. Times are estimated. NOTE full name of recipe was Prawn Spring Rolls With Vietnamese Mint and Lettuce."

Original recipe yields 16 servings
OK

Nutritional

  • Serving Size: 1 (104.1 g)
  • Calories 425.4
  • Total Fat - 43.6 g
  • Saturated Fat - 6.2 g
  • Cholesterol - 1.7 mg
  • Sodium - 175 mg
  • Total Carbohydrate - 7.9 g
  • Dietary Fiber - 0.9 g
  • Sugars - 1 g
  • Protein - 2.1 g
  • Calcium - 22.2 mg
  • Iron - 1.1 mg
  • Vitamin C - 2.9 mg
  • Thiamin - 0.1 mg

Step 1

De-vein prawns and set aside.

Step 2

In a bowl combine the cooked rice noodles, coriander roots, spring onions, garlic, fish sauce, Shaoxing wine and pepper.

Step 3

Lay a piece of spring roll pastry on a bench with a corner facing you (keep remaining pastry under a damp cloth to stop it drying out).

Step 4

Brush the sheet with a little water and place a heaped tablespoon of the filling about a quarter of the way up the pastry and place the prawn with tail sitting out of the bottom corner.

Step 5

Fold the corner over and gently pull the filling back to make a sausage shape and then fold the sides into the centre and brush the newly exposed pastry with more water.

Step 6

Roll the pastry up to form a firm but not too tight roll and repeat this with the remaining pastry and filling and prawns.

Step 7

Refrigerate until ready to serve.

Step 8

Heat the oil in a wok to 180C and fry the spring rolls in batches until crisp and golden and then drain on paper toweling.

Step 9

Dip fish sauce and sesame seeds if desired and serve with lettuce, mint and fish sauce.

Tips & Variations


No special items needed.

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