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Vietnamese Prawn Spiralized Rolls

Vietnamese · Lunch · Medium

Vietnamese Prawn Spiralized Rolls

Total
30 min
Prep
30 min
Serves
3
Calories
170
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Translucent rice-paper rolls hold shrimp, mint and crisp vegetable spirals, with a sharp lime-fish sauce dip.

Raw vegetable strands make Vietnamese prawn spiralized rolls light and crunchy without a noodle filling. Cooked shrimp sit against the rice paper, showing through the wrapper once each roll is tucked closed.

Soften one wrapper at a time and use a light hand with the filling. The paper continues to soften on the board, so a brief dip is enough to make it flexible.

FreshTangyNo Cook30 MinuteDairy-freeNut-freeEgg-free

Method

  1. Stir lime juice, rice vinegar, palm sugar, fish sauce, measured water and Thai chili until the sugar dissolves. Set the dipping sauce aside. Cut long carrot and zucchini strands into manageable lengths.

  2. Dip one rice paper sheet briefly in a shallow bowl of room-temperature water and place on a damp board. Add mint, cilantro, two cooked shrimp and one-sixth of the vegetables, leaving the edges clear.

  3. Fold the sides over the filling, bring the bottom up and roll snugly without stretching the wrapper. Repeat with the remaining ingredients and serve with the dipping sauce.

Forkue tips

  • Pat the zucchini dry after spiralizing to keep water from pooling inside the wrappers.

Storing and reheating

Best eaten soon after rolling. Refrigerate for up to 1 day in a single layer under a barely damp towel inside a covered container; keep sauce separate.

Kitchen gear

Large shallow bowlTop picks on Amazon
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Nutrition per serving, estimated

170Calories
11gProtein
29gCarbs
1gFat

Vietnamese Prawn Spiralized Rolls: FAQ

Do I need a spiralizer?

No. Fine matchsticks or shreds made with a julienne peeler give the same crisp vegetable filling.

Why does the rice paper tear?

It may be soaked too long or overfilled. Dip briefly and let it soften on the board before rolling.

How do I store and reheat Vietnamese Prawn Spiralized Rolls?

Best eaten soon after rolling. Refrigerate for up to 1 day in a single layer under a barely damp towel inside a covered container; keep sauce separate.

How long does Vietnamese Prawn Spiralized Rolls take?

About 30 min in total: 30 min prep and 0 min cooking.

What do I need to make Vietnamese Prawn Spiralized Rolls?

The key ingredients are lime juice, rice vinegar, fish sauce, thai chili, rice paper and mint, plus pantry basics.

Any tips for Vietnamese Prawn Spiralized Rolls?

Pat the zucchini dry after spiralizing to keep water from pooling inside the wrappers.

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