Fri. Nov 15th, 2019

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Prawn Summer Rolls recipe

1 min read

For a Vietnamese spin on your lunchbox, try these tasty prawn summer rolls. Filled with crunchy iceberg lettuce, shredded mint and sweet carrot, and served with a rich hoisin-style dressing, these are great for a takeaway lunch or even as a dinner party canapé. This recipe uses half a spring roll kit to make one lunch serving, so you can save the rest for another day or double up to serve two.

Prawn Summer Rolls recipe
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Recipe type: Main Course
Cuisine: Vietnamese
Prep time: 
Total time: 
  • 50gms iceberg lettuce, shredded
  • 5gms mint, shredded
  • 30gms carrot, shredded
  • ½ x Vietnamese spring roll kit
  • 5-6 cooked tiger prawns, halved
  1. Mix the shredded lettuce, mint and carrot. Soften half the noodles from the Vietnamese spring roll kit for 5 mins in boiled water, then drain.
  2. Soften half the pancakes, one by one, for 20 secs in hot water. Arrange a few prawns and some of the salad and rice noodles on each pancake, then roll up, folding in the ends to secure.
  3. Pack in a lunchbox and put half the dressing from the kit in a separate container.
  4. COOK'S TIP: For a tropical snack to include alongside the spring rolls for lunch, try packing some dried mango and fresh coconut chunks mixed with a few pumpkin seeds and sunflower seeds for crunch.

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