Vietnamese king prawn rolls
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Ingredients
- 16 large king prawns uncooked peeled and deveined
- 1 package rice vermicelli noodles
- 1 head lettuce torn into small pieces
- 1 cup fresh herbs (mint, cilantro, Thai basil)
- 12 rice paper wrappers
Marinade for Prawns:
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp honey
- 2 cloves garlic minced
- 1 tsp grated ginger
- Salt and pepper to taste
Dipping Sauce:
- 1/4 cup hoisin sauce
- 2 tbsp peanut butter
- 2 tbsp water
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 1 clove garlic minced
- Sriracha sauce to taste
Instructions
- In a bowl, combine the marinade ingredients and add the uncooked prawns. Let them marinate for about 15-20 minutes.
- Cook the marinated prawns in a pan over medium heat until they turn pink and opaque. Set aside to cool.
- Cook the rice vermicelli noodles according to the package instructions and set aside.
- Prepare a shallow dish with warm water for the rice paper wrappers.
- Assemble the king prawn rolls by placing lettuce, herbs, rice noodles, and a cooked prawn in the center of each rice paper wrapper. Roll tightly, tucking in the sides as you go.
- Repeat with the remaining ingredients.
- For the dipping sauce, mix all the sauce ingredients in a bowl until well combined.
- Serve the rolls with the dipping sauce on the side.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Notes
Nutrition
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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