Vietnamese Prawn Spring Rolls

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"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 is 16 servings


  • 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 by Step Method

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.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • Make sure to buy peeled and de-veined prawns for this recipe.
  • If you cannot find Shaoxing wine, you can substitute with dry sherry.

  • Substitute the Shaoxing wine with dry white wine. The benefit of this substitution is that it is more accessible and available in most grocery stores, and it will still provide the dish with the desired flavor profile.
  • Substitute the peppermint leaves with basil leaves. The benefit of this substitution is that basil is more commonly found in grocery stores, and it will still provide the dish with a fresh and aromatic flavor.

Vegetarian Variation Substitute the prawns with a combination of diced mushrooms, carrots, bell peppers, and tofu. Omit the fish sauce and replace with soy sauce. Fry spring rolls in vegetable oil until crisp and golden. Serve with lettuce, mint, and soy sauce.

Vietnamese Coconut Rice. This fragrant and flavorful rice dish is the perfect accompaniment to the Vietnamese Prawn Spring Rolls. The sweetness of the coconut rice pairs perfectly with the savory flavors of the spring rolls, making it a truly delicious meal. Plus, it's easy to make and can be served as a side or main dish.

RECOMMENDED DISH: Vietnamese Grilled Lemongrass Chicken This flavorful grilled chicken dish is a great accompaniment to the Vietnamese Coconut Rice and Prawn Spring Rolls. The lemongrass marinade infuses the chicken with a bright, citrusy flavor that perfectly complements the sweetness of the coconut rice. Plus, it's easy to prepare and can be served as a main dish or a side dish.


Q: Can I substitute the Shaoxing wine? A: Yes, you can substitute the Shaoxing wine with a dry sherry.

Q: What type of oil is best for stir-frying?

A: It is best to use an oil with a high smoke point, such as peanut, vegetable, or canola oil.

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Fun facts:

The Vietnamese Prawn Spring Rolls are a popular dish in Vietnam, and are often served as a starter or appetizer. It is believed that the dish was invented in the late 19th century during the French colonial period in Vietnam.

Vietnamese Prawn Spring Rolls have been served at the White House state dinners, including one in 2009 that was prepared by celebrity chef Anthony Bourdain. The dish has also been featured in several Hollywood movies, including the 1997 hit “Titanic”.