Fresh Spring Rolls with Prawns
Make sure you got all of your ingredients prepped, sliced, cooked beforehand because this will make assembling the fresh spring rolls much easier and quicker.
About the dipping sauce: you can leave the rice vinegar out if you can’t find any. Be generous with the lime juice and the hot sauce. The palm sugar is the ingredient that ties all the flavors in this sauce together, make sure to add enough!
Here’s a great trick if you are making prawn spring rolls: boil the prawns in their shell because that will keep them straight and thin. If you boil peeled prawns, then they will be thicker and harder to wrap up nicely in the rice paper.
I used medium rice paper wrappers that were about 6 inches (15 cm) in diameter. If you are using larger wrappers, then take into consideration that you will end up with less spring rolls because the larger ones will contain more ingredients.
Love Thai recipes? Then also check out my Thai green mango salad!
- 10 prawns (raw)
- 1 tsp palm sugar or brown sugar
- 2 tbsp hot chili sauce
- 2 tbsp fish sauce
- 3 tbsp rice vinegar
- 1 tbsp lime juice or lemon juice
- ½ tsp garlic paste or 1 small mashed clove
- 1 tbsp vegetable oil
- Combine the palm sugar, chili sauce, fish sauce, rice vinegar, garlic paste, lime or lemon juice and vegetable oil in a cup and stir well.
- Put this dipping sauce aside until needed later on. Place a saucepan with water over high heat until boiling. Then add the prawns and boil them for 3 to 4 minutes until cooked through.
- Then strain the prawns and immediately put them in the fridge to cool down. Once cold, peel the cooked prawns and slice them in half.
Make sure you got all of your other ingredients grated and sliced beforehand because this will also make assembling the fresh spring rolls much easier and quicker.
Assemble The Fresh Spring Rolls
- 10 medium round rice paper wrappers
- 4,5 oz cooked rice vermicelli noodles (125 g)
- 10 small romaine lettuce leaves
- 1 medium fresh carrot peeled and grated
- 10 slices fresh cucumber cut in halved
- a handful fresh mint leaves
- a handful fresh cilantro leaves
- Place a large saucepan with water over medium heat until it starts to simmer lightly. Turn the heat off and let it cool a little. The water should be warm, just so you can put your hand in it. Soak a rice paper wrapper in the warm water for 20 seconds until a little soft but not soaked.
- Then place it on a clean chopping board. Now you have to choose which filling you want. Make sure not to add too much or the spring rolls will be too thick and difficult to wrap. Let’s start with some lettuce and cooked noodles. Place this in the middle of the rice paper wrapper.
- Top with some sliced cucumber, grated carrot and a couple of mint and cilantro leaves. Place 2 halved prawns right above it. This is for presentation purposes.
- Wrap the filling with the rice paper. Start from below. Roll the wrapper tightly around the filling without tearing it.
- Now fold both sides over the filling. Then roll the whole package up, the prawns should be right on top of the spring roll.
- Once you’re done, place the fresh spring roll on a large plate (lightly brush it with vegetable oil if you fear the rolls will stick too much to the plate) and assemble the rest of the spring rolls using the remaining ingredients. In the end, serve the fresh spring rolls with the dipping sauce.