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VietnameseMeat & fishhigh proteinquicklow fat

Prawn Summer Rolls

Fresh rice-paper rolls packed with prawns, vermicelli, crunchy veg and herbs, with a peanut-hoisin dip. No cooking beyond a quick poach.

Prep
20 min
Cook
5 min
Serves
2
Level
medium
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Vietnamese rice-paper summer rolls filled with prawns, lettuce and vermicelli, with whole prawns on the plate

Photo: Tran Hai Duong · CC0

Method

  1. 1

    Poach the prawns in simmering water until pink, cool, then halve them lengthways.

    3 min
  2. 2

    Soak the vermicelli in just-boiled water until soft, then drain and rinse.

    4 min
  3. 3

    Whisk the peanut butter, hoisin, lime juice and warm water into a dip.

  4. 4

    Dip a rice paper in warm water for 5 seconds and lay it flat. Add lettuce, noodles, veg and herbs, then 3 prawn halves cut-side down near the top.

  5. 5

    Fold in the sides and roll up tightly. Repeat to make 8 and serve with the dip.

Watch how it's made

Hand-picked videos of this dish or its classic version. Their quantities differ, so follow ours for the macros above.

  • How to Make Gỏi Cuốn (Vietnamese Summer Rolls)

    America's Test Kitchen · YouTube

  • Vietnamese Fresh Spring Rolls That Anyone Can Make (2 Ways)

    Joshua Weissman · YouTube

Substitutions

  • Use tofu strips or shredded chicken instead of prawns.
  • Make a lighter dip with soy, lime and chilli (saves about 80 kcal per serving).
  • Add mango slices for a sweet contrast.

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