Blue Earth Foods prawn dish

These rolls go by many names, Vietnamese spring rolls, summer rolls, fresh spring rolls or salad rolls. They are of Vietnamese origin, and typically consist of rice noodles, carrots, lettuce, cucumber, herbs and shrimp or pork wrapped in a rice-paper wrapper.

Makes 10 rolls


Peanut dipping sauce

  • 4 tbsp peanut butter
  • 1 tbsp hoisin sauce
  • 2 tsp soy sauce
  • 1 garlic clove, crushed
  • 1 tsp chilli or Siracha sauce
  • 2-3 tbsp warm water
  • Crushed peanuts to garnish

Summer rolls

It is important that you prepare all the vegetables beforehand.

  • 10 spring roll rice paper wrappers
  • 1 large carrot, peeled and julienned
  • 1 large cucumber, julienned
  • ½ large red pepper, julienned
  • 25g cooked rice vermicelli
  • 1 avocado, sliced
  • 1 pack fresh coriander (and/or mint or basil)
  • 5 large green lettuce leaves, torn in half
  • 20 (150g) Organic cooked prawns, sliced in half lengthways

Peanut dipping sauce

  1. Using a food processor (or whisk by hand) add everything to the bowl (except the warm water and crushed peanuts for garnish) and whisk until smooth.
  2. Add 2-3 tbsp warm water to achieve your desired dipping consistency.
  3. Pour into a serving bowl and top with the crushed peanuts. Set to one side.

Summer rolls
Important that you prep all the vegetables beforehand

  1. Prepare the rice wrappers: pour warm water into a 9-inch square /round baking tin.
  2. Working with just one wrapper at a time, dip into the warm water for about 15-20 secs – check packet for details. The wrapper should be soft, yet pliable. Immediately remove from the water and place flat onto a work surface. Pat the wrapper slightly dry.
  3. Fill the rolls. Place a few sticks of carrot, cucumber, red pepper on top of the bottom 1/3 rd of the rice paper. Then a small amount of noodles, 1 or 2 slices of avo and a little coriander. Lay half the lettuce leaf on top and 4 slices of prawn.
  4. Roll them – roll everything up tightly. Gently pull the bottom of the roll and roll over the filling. Then roll and use your hands to tuck the filling in as you go. A tight roll is good, and you can fold in the sides of the rice wrapper if you like but sometimes it’s nice to see the julienned vegetables.
  5. After rolling each, cut in half and serve with the peanut sauce.

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