√Super easy √Delicious with crunchy shrimps √Filled with fresh vegetables √Vietnamese spring rolls √Summer rolls
Course Appetiser
Cuisine Vietnamese
Keyword carrots, cucumber, rice paper, shrimps
Prep Time 30 minutesmins
Cook Time 5 minutesmins
Total Time 35 minutesmins
Servings 2people
Calories 357
Author Simone van den Berg
Ingredients
5sheetsrice paper
10large raw prawnspeeled and poopshoot removed
3tbspflour
3tbsppankoor other breadcrumbs
3tbspdried coconutnot sweetened
1egg
1limezest
sunflower oil for frying the prawns
Spring roll filling
2carrotsfinely sliced into strips
1/2cucumberfinely sliced into long strips
1red chilifinely sliced
1/2bunchThai basil
1spring onionsfinely sliced into thin strips
Instructions
Prepare all your vegetables and slice them as evenly and as thinly as you can.
Mix panko, coconut, lime zest and place into a small bowl.
Once all your vegetables are cut and ready to go, prepare your prawns. Clean them and make three little bowls ready; one with flour, one with the combined panko and coconut and lime and one with the egg, loosely beaten.
Dip your prawns into the flour first, then the egg and lastly with the coconut mix.
Heat a layer of sunflower oil in a wok or frying pan and in batches cook your prawns until golden brown. Leave to drain on kitchen paper.
Once cooled, cut them into smaller chunks to include into the rice paper.
Prepare a wide bowl (I always use one of our silicon tart cases... perfect size!) for dipping your rice paper in, with lukewarm water. Not to warm, not too cold.
Dip each sheet into the water for a few seconds. It will still be slightly stiff when you take it out and put it on your kitchen counter but once it's been there it will soften quickly so work fast.
Put your vegetables neatly in the middle and top with some prawns and start wrapping the rolls.
Make a nice dipping sauce for dipping your rolls in and enjoy!