Vietnamese spring rolls filled with tempura prawns and crisp vegetables.
Crisp, crunchy and fresh, – and a healthy, nourishing meal for lunch, dinner, a snack or as a side with your evening meal.
I love fresh spring rolls, – they are so crisp (depending, of course, on which vegetables you fill them with;-) ) and fresh, and they are also genuinely easy to make.
Make them and serve them as in the photo, – perfect for a light lunch, an evening meal or as a side with Asian dishes, sushi and the like.
You can also serve all the fillings in bowls and let the family roll their own at the table.
It is always a good idea to have a few more sheets of rice paper to hand than the exact number you need. They tend to tear until you get the hang of rolling them 🙂
Fillings for fresh spring rolls
What goes into your fresh spring rolls is entirely up to you. Use your favourites or whatever the fridge has to offer, – most things suit Vietnamese spring rolls. Make sure to include some vegetables with plenty of bite, as that gives the best crunch.
You can also serve them with leftover chicken breast – find the recipe here, duck, fresh salmon or whatever you prefer. Use what you have on hand, – Vietnamese spring rolls are a really good way to use up leftovers.
Serve with your favourite dips, – for example peanut sauce, sweet chilli sauce, hoisin sauce or soy sauce.
Fresh spring rolls with tempura prawns – Vietnamese spring rolls
Ingredients
- 8 sheets rice paper
- 16 torpedo prawns or tempura prawns ready-made battered prawns
- 2 small romaine lettuces (little gem)
- 1-2 carrots
- 1 pack mangetout or sugar snap peas
- 1 avocado
- 1 red pepper
To serve – suggested dips and toppings
- Sesame seeds
- Chopped peanuts
- Sweet chilli sauce
- Hoisin sauce
- Peanut sauce
- Soy sauce
Method
- Start by cooking the prawns.*I buy them ready-made and cook them as described on the packet. Most often they go in the air fryer, but they can also be cooked in a frying pan or in the oven.
- Prepare the vegetables, – cut the carrots, mangetout and pepper into thin strips, and slice the avocado.
- Rinse the lettuce thoroughly and make sure it is well dried. Halve the leaves and remove the coarsest part of the stalk.
- Dip the rice paper in a plate of cold water, one sheet at a time, – it only needs a quick dunk and straight back out. Let it drip off briefly and lay it on a clean surface, – the worktop, a chopping board or similar.*The moisture from the vegetables softens the rice paper while you make the fresh spring rolls. Personally, I find it becomes harder to work with if the rice paper is left in the water for 10-15 seconds as described on the packet.
- Place the filling across the middle of the rice paper, – a generous filling is lovely, but remember they need to close. Leave about 2 cm free of filling towards each side.*I like to put in 2 prawns and 2 avocado slices, – laid end to end. I do the same with a small handful of mangetout, carrot and pepper. I finish with 3-4 small lettuce leaves on top of the filling, – it makes them easier to roll.
- Now roll the rice paper around the filling. When you are about halfway, and the rice paper has just wrapped around the filling, fold in the ends and keep rolling until the spring roll is sealed.*Roll it tightly, but keep an eye on the rice paper so it doesn’t tear – if it does, it is too tight.
- Place the finished rolls on a damp (not wet) tea towel, with another damp tea towel over them, until all the rolls are made.
- Trim the very ends so the rolls can stand upright, – and cut each roll into 3 pieces. Sprinkle with sesame seeds and serve with your favourite dip, chopped peanuts or similar.You can also halve the rolls and serve them lying flat rather than standing upright, – or the rolls can be made at the dinner table.
Nutrition
Premium
Hej
Vil du kunne opdatere opskriften, så avocado står på indkøbslisten?
Hej Daniel
Ej selvfølgelig da, det er gjort. Tak fordi du skriver det 🙂
Dbh Dianna
Godmorgen
Kan man lave den nogle timer på forhånd, eller skal de laves lige inden servering..?
Venlig hilsen Camilla