Prawn and avocado Vietnamese summer rolls
- Preparation and cooking time
- Total time
- A little effort
- Serves 2
Ingredients
- thumb-sized piece ginger, peeled and finely chopped
- 1 red chilli, seeded and diced
- 1 tbsp fish sauce
- 1 clove garlic, crushed
- 2 limes, juiced
- 2 tsp sesame oil
- 9 cooked and peeled king prawns, halved
- 6 rice paper wrappers, 22cm diameter
- a handful of leaves coriander
- ½ avocado, finely sliced
- 1 carrot, peeled and shredded
- 40g rice noodle vermicelli, rinsed and drained
- 2 spring onions, shredded
Method
- STEP 1
Mix the ginger, chilli, fish sauce, garlic, lime juice and sesame oil. Pour 2 tbsp over the prawns and leave to marinate for at least 10 minutes.
- STEP 2
Dunk the rice paper wrappers in a bowl of warm water one at a time, leaving each for a few seconds until no longer brittle. Pile a few coriander leaves, a few prawns, avocado slices, carrot, noodles and spring onion onto each wrapper. Fold in the sides and roll up tightly. Serve with the rest of the chilli sauce.