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Vietnamese Rolls with Peanut Sauce
Fresh rice paper rolls filled with prawns, vermicelli noodles and a mix of herbs, served alongside a rich peanut dipping sauce.
Total time
30 min
Prep
30 min
Cook
0 min
Difficulty
medium
Cuisine
Australian
Ingredients
300gcooked prawns, peeled
150grice vermicelli, cooked
12rice paper wrappers
1 cupbean sprouts
1carrot, julienned
1/2cucumber, julienned
fresh mint, coriander and basillarge handfuls
3 tbsppeanut butter
2 tbsphoisin sauce
1 tbspsoy sauce
1 tbsplime juice
1 tspsriracha
2 tbspwarm water
Instructions
1
Soak rice paper sheets in warm water 30 seconds until pliable.
2
Layer vermicelli, prawns, sprouts, carrot, cucumber and herbs on each wrapper.
3
Roll up tightly.
4
Make peanut sauce: mix peanut butter, hoisin, soy, lime, sriracha and water.
5
Serve rolls with peanut sauce.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
230
Protein
23.8g
Fat
6.4g
Carbs
22.1g
Fiber
2.9g
Sodium
481mg
Reviews
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