Vietnamese Prawn Summer Rolls

This Vietnamese prawn summer rolls recipe teaches you how to make a shellfish dish that offers an inspiring taste. The cooking process is simple and you can make it within 30 minutes. This Vietnamese prawn summer rolls recipe offers a yield of 12 and this dish can be made within 30 minutes.
 
1) In order to make the dipping sauce, sugar, ginger, chilli and garlic should be pounded with the help of a pestle and mortar. Lime juice and fish sauce need to be stirred in. All dipping sauce ingredients should be blitzed together in a mini blender.
2) The rice noodles must be soaked in a bowl containing hot water for 15 minutes. Then, it needs to be drained properly. All prepared filling ingredients need to be assembled because you can take anything easily as you cook.
3) For making the rolls, one of the rice papers has to be dipped in hot water (in a bowl) and you have to keep on moving it around for 10 to 15 seconds so that the paper becomes soft. It should be drained on a tea towel.
4) A rice paper wrapper must be placed on a board. A few mint leaves need to be added to one edge of the wrapper and three prawn halves must be added as well.
5) Some lettuce needs to be placed on top of the prawns and you also have to add some noodles and a few strips of cucumber and carrots. Additionally, some herbs and beansprouts must also be added.
6) The rice paper wrapper’s edge (Near to you) needs to be lifted over the filling and it should be started rolling up in a tight manner by keeping the filling properly with your fingers.
7) Once you reach the halfway, the rice paper ends must be folded in over the filling to create an enclosure.
8) The rolling process must be continued until the rolling up of the entire wrapper is done.
9) For serving, the rolls should be cut in half (On the diagonal)
 

This Vietnamese prawn summer rolls recipe teaches you how to make a shellfish dish that offers an inspiring taste. The cooking process is simple and you can make it within 30 minutes. This Vietnamese ...

Ingredients

• #For dipping sauce#
• Lime juice – Taken from one lemon.
• Fish sauce – 3 tablespoons.
• Golden caster sugar – 1 tablespoon.
• Finely chopped ginger – 1 tablespoon.
• Small red chilli – 1 no. (Finely chopped)
• Garlic cloves (Finely chopped) – 2 nos.
• #For rolls#
• Beansprout – 50 grams.
• Long chives – A handful.
• Thai basil – A handful.
• Coriander – A handful.
• Carrot – 1 no. (It has to be cut into thin batons)
• Large iceberg lettuce leaves – 2 to 3 nos. (They must be torn into 12 pieces)
• Cooked prawns – 18 nos. (Cut in half length-ways)
• Mint leaves – A handful.
• Round rice paper wrappers (12 x 20-cm)
• Vermicelli rice noodles or bean thread noodles – 100 grams.