Prawn and avocado Vietnamese summer rolls

How to make Prawn and avocado Vietnamese summer rolls


* ginger thumb-sized piece, peeled and finely chopped

* red chilli 1, seeded and diced

* fish sauce 1 tbsp

* garlic 1 clove, crushed

* limes 2, juiced

* sesame oil 2 tsp

* cooked and peeled king prawns 9, halved

* rice paper wrappers 6, 22cm diameter

* coriander a handful of leaves

* avocado ½, finely sliced

* carrot 1, peeled and shredded

* rice noodle vermicelli 40g, rinsed and drained

* spring onions 2, shredded


Mix the ginger, chilli, fish sauce, garlic, lime juice and sesame oil. Pour 2 tbsp over the prawns and leave to marinate for at least 10 minutes. Dunk the rice paper wrappers in a bowl of warm water one at a time, leaving each for a few seconds until no longer brittle. Pile a few coriander leaves, a few prawns, avocado slices, carrot, noodles and spring onion onto each wrapper. Fold in the sides and roll up tightly. Serve with the rest of the chilli sauce.

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