Vietnamese-Style Prawn Summer Rolls

• 12rice paper wrappers
• 300 gcooked peeled prawns
• 100 gdried rice vermicelli noodles
• 1carrot, cut into matchsticks
• 1cucumber, cut into matchsticks
• 1avocado, sliced
• 15 gmint leaves, torn
• 20 gcoriander leaves, torn
• 3 tbsphoisin sauce
• 1 tbspcrushed peanuts
• 1 tbspsesame seeds
• Fine salt, to taste
• 160 gvietnamese pickled daikon and carrot (do chua) (optional)
• 200 gcos lettuce leaves, for wrapping (optional)
• Black pepper, to taste

Method

1. 1Cook the rice vermicelli according to the packet. Drain, rinse under cold water and drain thoroughly. Toast the sesame seeds in a dry frying pan for 1–2 minutes, then cool.
2. 2Get your mise en place sorted before you touch a wrapper; prawns sliced in half lengthways if they're large, vermicelli drained and loosened with your fingers, vegetables in neat matchsticks, herbs picked. Once you start rolling you won't want to stop.
3. 3For the hoisin-peanut sauce, spoon the hoisin into a small pan over low heat with a splash of warm water and stir for 30–60 seconds until it loosens into a glossy, pourable sauce; this short warming pulls the hoisin from sticky paste into proper dipping consistency. Off the heat, scatter over the crushed peanuts. Taste; a tiny pinch of salt ties the sweetness together.
4. 4Fill a wide shallow bowl with warm (not hot) water. Dip a rice paper wrapper in for 10–15 seconds until pliable but still holding its shape; pull it out while it still feels slightly stiff, because it will continue to soften on the board. Over-soaked wrappers tear; under-soaked ones won't seal. Lay flat on a clean, damp surface.
5. 5Divide the prawns and prepared filling into 12 portions. Across the lower third of each wrapper, lay a portion of prawns pink-side down, then add vermicelli, carrot, cucumber, avocado and torn mint and coriander.
6. 6Fold the sides in over the filling, then roll tightly from the bottom up, tucking the filling snug under your fingers as you go; tight rolls hold their shape, loose rolls collapse the moment you dip them. Set aside seam-side down on a damp board (not touching each other, or they'll fuse) and repeat with the remaining wrappers and filling. You should get 12 rolls.
7. 7Serve three rolls per person, scattered with toasted sesame seeds, with the hoisin-peanut dip. Add the optional pickled vegetables and lettuce if using.

Per serving

kcal

344

protein

5.2g

fibre

5.4g

carbs

59.9g

fat

10.1g