Quick & Easy Prawn Summer Rolls

You know that feeling? That feeling when you're extremely hungry, but have no appetite? Maybe it's a heatwave, maybe it's heartbreak, maybe you're just recovering from the flu. 

Well, if you want something fresh, filling but not heavy, ridiculously delicious and tastes like it's been cooked by a professional chef, when in reality it was just you throwing some bits together in your kitchen. Here's my recipe for Vietnamese-inspired Prawn Summer Rolls with a Nuoc Cham (Spicy fish sauce) sauce and a cheeky bonus recipe for delicious crunchy pickled carrots.

Ingredients

For the Rolls:

• 100g of Vermicelli Rice Noodle

• 12X20cm Rice paper (Size doesn't really matter, just depends on how you like your rolls)

• Fresh Coriander

• 1 Large Carrot

• An Iceberg Lettuce 

• A handful of fresh mint (if you can find fish mint, even better)

• 18 King prawns (you can add more if you're feeling super prawny)

  
  

  Optional:

• Crushed Peanuts 

For the Sauce:

• 1 fresh lime

• 3 tablespoons of Fish sauce 

• Water

• 2-3 Garlic Cloves (dependent on preference, if you're a garlic girl like me, the more the better)

• 3 tablespoons of white sugar (I've found you can substitute sugar for honey; again, it's up to you)

• 1 Fresh bird's-eye chilli 

  
  

Optional:

• Finely diced Daikon Radish 

• Finely diced Carrot 

• A splash of white vinegar 

Instructions 

1. Cook the prawns and noodles

Bring a pan of water to a gentle simmer and add a splash of fish sauce. You can add aromatics like lemongrass if you have them. I find adding aromatics adds an extra depth of flavour. 

Remove a small amount of the hot water and set it aside for your sauce base.

Add the prawns to the simmering water and cook until they turn pink. Remove immediately. If you can, place them in an ice bath to stop the cooking. If not, it is fine to let them cool naturally. 

Cook the vermicelli noodles according to the packet instructions. Once cooked, I highly recommend a rinse under cold water while gently separating them with your hands. This stops clumping and keeps the texture light.

2. Make the nuoc cham sauce

Take the reserved hot water and measure out 9 tablespoons, and dissolve the sugar into it first, making sure to give it a nice stir to ensure a smooth sauce. Your ratio of hot water, to fish sauce and sugar should be 3:1:1.

Add lime juice, fish sauce, garlic and chilli.

Taste and adjust until you get a balance that is sweet, salty, garlicky, spicy and slightly sour. Your taste buds will be hit with one of the best sauces they’ve ever tried. 

If you want more crunch or depth, stir in finely diced carrot or daikon. A splash of vinegar also sharpens it, but I recommend keeping it light. 

3. Prep the fillings

Finely slice the carrot into thin matchsticks. Tedious, but worth it for the crunch. 

Chop or tear the herbs depending on your preference. 

Keep the lettuce as whole leaves or roughly chopped pieces for structure. I recommend a mix of both. 

4. Assemble the rolls

Now bear with me here.

I’d advise just imagining you're wrapping a present, or perhaps even rolling a cigarette if you're that way inclined. 

Fill a shallow dish with warm water to soften the rice paper.

Dip one sheet briefly until it softens, then lay it flat on a clean surface.

Place 3 prawns first so you can get that pretty layered look to your rolls.

Start layering about three-quarters down the sheet, leaving a small border on each side.

Add lettuce, noodles, carrot and herbs.

Fold the bottom edge over the filling, then tuck in both sides, and roll upwards tightly until sealed.

It might take a couple of tries, but again, just think of it like wrapping a very fishy present.

5. You did it! Now let’s eat.

Sprinkle crushed peanuts and extra coriander over the top if you want extra texture and flavour (very much recommend the peanuts)

Serve immediately with the nuoc cham sauce for dipping.

Bonus: Quick Pickled Carrot

Take some of the hot, simmering water and mix it with white vinegar in a 3 to 1 ratio, water to vinegar.

Add 3 tablespoons of sugar, a pinch of salt, finely chopped garlic and chilli, plus optional fish sauce and lime juice.

Pour over finely sliced carrot and let sit for at least one hour. Longer gives a stronger, punchier flavour.