Vietnamese summer rolls with prawns

Vietnamese summer rolls with prawns, cucumber, carrot, iceberg lettuce and herbs – a light recipe with a creamy peanut dip and fresh lime.

At a glance

• Serves 2
• Prep time: 20 min
• Cooking time: 5 min
• Total time: 25 min
• Calories: 280 kcal per serving
• Protein: 18 g
• Fat: 10 g
• Carbs: 28 g

Ingredients

• 6 sheets of rice paper
• 150 g cooked prawns
• 1 carrot
• ½ cucumber
• ½ head of iceberg lettuce
• 2 tbsp peanut butter
• 1 tbsp lime juice
• Mint
• Coriander
• 1 tbsp soy sauce

Method

You’ll need: chopping board · knife

1. For the dip, stir the peanut butter with the soy sauce, lime juice and warm water until smooth and creamy.
2. Cut the carrot and cucumber into fine matchsticks. Shred the iceberg lettuce, roughly chop the mint and coriander and halve the prawns lengthways.
3. Dip a sheet of rice paper briefly in warm water until it softens. Then lay it on a slightly damp work surface.
4. Place iceberg lettuce, carrot, cucumber and herbs on the bottom third. Lay the prawns on top so they'll show through on the outside later.
5. Fold the bottom of the rice paper over the filling, tuck in the sides and roll everything up tightly. Repeat with the remaining sheets.
6. Serve the Vietnamese summer rolls with prawns straight away with the peanut dip.

Good to know

These summer rolls are light, fresh and pleasantly crunchy. I especially like the contrast between the delicate rice paper and the creamy dip.

Swaps

Peanut butter → almond butter (also provides fat and some vitamin E; contains tree nuts); soy sauce → tamari (gluten-free alternative with a similar flavour); iceberg lettuce → romaine lettuce (a sturdier leaf)

Allergens

Contains crustaceans, peanuts and soya. For children, only serve in small pieces that are easy to chew, and in pregnancy only use prawns that are cooked right through. Contains: gluten (soy sauce).

Dairy-free recipes