Vietnamese Rolls with Peanut Sauce

Name: Vietnamese Rolls with Peanut Sauce
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 300g cooked prawns, peeled; 150g rice vermicelli, cooked; 12 rice paper wrappers; 1 cup bean sprouts; 1 carrot, julienned; 1/2 cucumber, julienned; fresh mint, coriander and basil large handfuls; 3 tbsp peanut butter; 2 tbsp hoisin sauce; 1 tbsp soy sauce; 1 tbsp lime juice; 1 tsp sriracha; 2 tbsp warm water

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

Soak rice paper sheets in warm water 30 seconds until pliable.

Layer vermicelli, prawns, sprouts, carrot, cucumber and herbs on each wrapper.

Roll up tightly.

Make peanut sauce: mix peanut butter, hoisin, soy, lime, sriracha and water.

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

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