Vietnamese · Snack
Goi cuon tom (fresh prawn spring rolls)
Fresh rice-paper rolls with prawns, herbs and vermicelli, dipped in peanut sauce.
- Calories
- 311 kcal
- Protein
- 19 g
- Carbs
- 47 g
- Fat
- 5 g
- Prep
- 20 min
- Cook
- 10 min
Per serving, for one person.
Contains: peanut, soy, shellfish.
Ingredients
- 2½ sheets Rice paper
- 70 g Prawns
- 25 g Rice noodles
- 30 g Lettuce
- 8 g Mint
- 8 g Coriander
- ½ tbsp Peanut butter
- ½ tbsp Tamari (gluten-free)
- ¼ lime Limes
Method
- Cook the rice noodles in boiling water for 3 minutes, drain and cool.
- Simmer the prawns for 3 minutes until pink, then halve lengthways.
- Dip a rice paper sheet in warm water until pliable, then layer lettuce, noodles, prawns and herbs and roll tightly.
- Repeat to make several rolls.
- Whisk peanut butter, tamari, lime juice and a splash of water into a dipping sauce and serve alongside.
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