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Fresh Spring Rolls with Prawns
Fresh prawns, crunchy vegetables and noodles wrapped in rice paper: tasty and easy fresh spring rolls for lunch or as an appetizer!
Prep Time 1 hour
Cook Time 0 minutes
Total Time 1 hour
Servings 10 spring rolls
Calories per serving 50 kcal
Ingredients
- 10 medium round rice paper wrappers
- 4,5 oz cooked rice vermicelli noodles (125 g)
- 10 small romaine lettuce leaves
- 1 medium fresh carrot peeled and grated
- 10 slices fresh cucumber cut in halved
- a handful fresh mint leaves
- a handful fresh cilantro leaves
Instructions
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Place a large saucepan with water over medium heat until it starts to simmer lightly. Turn the heat off and let it cool a little. The water should be warm, just so you can put your hand in it. Soak a rice paper wrapper in the warm water for 20 seconds until a little soft but not soaked.
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Then place it on a clean chopping board. Now you have to choose which filling you want. Don't add too much or the rolls will be too thick and difficult to wrap. Start with lettuce and cooked noodles. Place this in the middle of the rice paper wrapper.
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Top with some sliced cucumber, grated carrot and a couple of mint and cilantro leaves. Place 2 halved prawns right above it. This is for presentation purposes.
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Wrap the filling with the rice paper. Start from below. Roll the wrapper tightly around the filling without tearing it.
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Now fold both sides over the filling. Then roll the whole package up, the prawns should be right on top of the spring roll.
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Once you’re done, place the fresh spring roll on a large plate (lightly brush it with vegetable oil if you fear the rolls will stick too much to the plate) and assemble the rest of the spring rolls using the remaining ingredients. In the end, serve the fresh spring rolls with the dipping sauce.
