Fresh prawn spring rolls

Simple and fresh, these prawn and vegetable spring rolls with soft vermicelli noodles will allow you to recreate a taste of Vietnam. Savour their fish and sweet citrus punch during the balmy Australian summer or as a lunch or dinner starter all year round.

  • 30 mins preparation
  • Serves 4
  • Print


Dipping sauce
  • 1/2 cup (125ml) sweet chilli sauce
  • 2 tablespoon lime juice
Fresh prawn spring rolls
  • 125 gram vermicelli noodles
  • 2 tablespoon lime juice
  • 2 tablespoon palm sugar
  • 1 tablespoon fish sauce
  • 1 medium (130g) lebanese cucumber, seeded
  • 16 16 cm round rice paper sheets
  • 16 large fresh mint leaves
  • 16 medium cooked prawns, shelled
  • 6 green onions (green shallots), sliced thinly
  • 16 springs fresh coriander
  • 1 cup (50g) snow pea sprouts


Fresh prawn spring rolls
  • 1
    Place the vermicelli noodles in a bowl of hot water for 5 minutes or until softened; drain well. Chop the noodles coarsely.
  • 2
    Combine noodles with lime juice, sugar and fish sauce in a medium bowl . Cut cucumber into thin strips.
  • 3
    Cover a board with a damp tea towel. Place one sheet of rice paper in a bowl of warm water until softened. Place on tea towel, top with a mint leaf, prawn and 1 heaped tablespoon of the noodle mixture, cucumber, green onions, coriander and sprouts. Fold in sides and roll up to enclose.
  • 4
    Repeat with remaining rice paper sheets and ingredients. Place the rolls on a tray lined with plastic wrap; cover with a damp paper towel and refrigerate until ready to serve.
  • 5
    To make dipping sauce, combine sweet chilli sauce and lime juice in a small bowl.
  • 6
    Serve spring rolls with dipping sauce.


Not suitable to freeze.