Olive Magazine
Prawn Vietnamese Summer Rolls Recipe with Avocado

Prawn and avocado Vietnamese summer rolls

Published: December 19, 2014 at 2:33 pm
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 2

Fresh and easy rice paper rolls. These are filled with prawns, avocado, chilli and ginger, shredded carrot and noodles. Serve with chilli sauce for a dip

Nutrition:
NutrientUnit
kcal399
fat11.2g
carbs58g
fibre5.2g
protein14g
salt3.5g
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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.

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