Easy Prawn Summer Rolls
Easy Prawn Summer Rolls



  • 100g vermicelli rice noodles, cooked
  • 12 x 20 cm rice paper wrappers
  • Handful of chopped mint leaves
  • 18 cooked prawns, halved lengthways
  • 3 iceberg lettuce leaves, sliced into 12 pieces
  • 1 carrot, cut into matchsticks
  • Handful of coriander, chives and Thai basil leaves
  • 50g fresh bean sprouts
  • Dip one of the wrappers into a bowl of hot water to soften for about 10 seconds, then drain on a kitchen towel. At one edge of the wrapper, add a few mint leaves and three prawn halves. Place some lettuce on top, followed by some cooked noodles, a few strips of carrot, some of the mixed herbs, and some of the beansprouts. Don’t overfill, or it will be hard to roll!
  • Roll the wrapper up tightly, and fold in the ends over the filling to completely enclose. Repeat with the other wrappers and the rest of the filling, then serve sliced in half with your favourite dipping sauces.
  • Top Tip: These can easily be made vegetarian or vegan with the use of other veggies or tofu in place of the prawns!
20 mins
Makes 12 Rolls

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