Enjoy this tasty recipe for Prawn Vietnamese Fried Spring Rolls, packed with fresh prawns, aromatic herbs, and a crispy golden wrapper. These spring rolls are perfect as a light appetizer or a flavorful snack. Order premium prawns from Pearl Seafoods, delivered fresh to your door across Sydney, to make this dish at home. Whether you're hosting guests or craving something delicious, these Vietnamese-style spring rolls are sure to impress. Visit Pearl Seafoods for more fresh seafood recipes and high-quality prawns to create restaurant-quality dishes.
Ingredients List
200g vermicelli noodles, cooked and chopped
400g prawns, peeled, deveined, and finely chopped
1 medium carrot, julienned
1 cup shredded lettuce
½ cup fresh coriander leaves, chopped
½ cup fresh mint leaves, chopped
1 tbsp soy sauce
1 tbsp fish sauce
1 tsp sesame oil
Juice of 1 lime
20 rice paper sheets or spring roll wrappers
Vegetable oil, for frying
Dipping sauce of choice, to serve
Steps
In a bowl, combine the prawn meat (chopped into small pieces), cooked vermicelli noodles, fresh coriander, mint, shredded lettuce, and julienned carrots.
Add the soy sauce, fish sauce, sesame oil, and lime juice to the mixture. Stir well to combine all the ingredients. Taste and adjust seasoning if needed.
Prepare a shallow bowl of warm water for the rice paper wrappers. Dip each rice paper wrapper into the warm water for 5-10 seconds, until soft but not too mushy.
Lay the softened rice paper wrapper flat on a clean surface. Place a spoonful of the prawn mixture in the center, leaving enough space at the edges to fold.
Fold in the sides of the rice paper and roll tightly from the bottom to form a spring roll. Repeat with the remaining wrappers and filling.
Heat vegetable oil in a frying pan over medium heat. Fry the spring rolls in batches for 2-3 minutes on each side, until golden and crispy.
Remove the spring rolls from the pan and place them on paper towels to drain excess oil. Serve hot with chili flakes as a garnish (optional) and a dipping sauce of your choice.
