Quick & Easy

Fresh prawn spring rolls

Simple and fresh, these prawn and vegetable spring rolls with soft vermicelli noodles will allow you to recreate a taste of Vietnam. Savour their fish and sweet citrus punch during the balmy Australian summer or as a lunch or dinner starter all year round.
Fresh Prawn Spring RollsAustralian Women's Weekly


Dipping sauce


1.Place the vermicelli noodles in a bowl of hot water for 5 minutes or until softened; drain well. Chop the noodles coarsely.
2.Combine noodles with lime juice, sugar and fish sauce in a medium bowl . Cut cucumber into thin strips.
3.Cover a board with a damp tea towel. Place one sheet of rice paper in a bowl of warm water until softened. Place on tea towel, top with a mint leaf, prawn and 1 heaped tablespoon of the noodle mixture, cucumber, green onions, coriander and sprouts. Fold in sides and roll up to enclose.
4.Repeat with remaining rice paper sheets and ingredients. Place the rolls on a tray lined with plastic wrap; cover with a damp paper towel and refrigerate until ready to serve.
5.To make dipping sauce, combine sweet chilli sauce and lime juice in a small bowl.
6.Serve spring rolls with dipping sauce.

Not suitable to freeze.


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