Prawn Vietnamese Fried Spring Rolls

Prawn Vietnamese Fried Spring Rolls

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.

Recipe Information

Serves

4 people

Preparation

20 minutes

Cooking

15 minutes

Difficulty

Moderate

Ingredients

  • 500g prawn meat, peeled and chopped
  • 1 cup vermicelli noodles, cooked and drained
  • 1/2 cup fresh coriander, chopped
  • 1/4 cup fresh mint, chopped
  • 1/4 cup shredded lettuce
  • 1/4 cup julienned carrots
  • 12 rice paper wrappers
  • 1 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 tsp sesame oil
  • 1 tbsp lime juice
  • Vegetable oil for frying
  • Optional: Chili flakes for garnish

Steps

  1. In a bowl, combine the prawn meat (chopped into small pieces), cooked vermicelli noodles, fresh coriander, mint, shredded lettuce, and julienned carrots.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.