Vietnamese Spring Rolls

Vietnamese Spring Rolls

Vietnamese spring rolls

Serve: 12

Ingredients: 

Rolls: 

  • 18 prawns, boiled and halved (use chicken if preferred)
  • 200g lettuce, chopped 
  • 50g rice noodles
  • 1 carrot, shredded 
  • 1 Persian cucumber, shredded 
  • 12 rice paper sheets
  • Fresh coriander 

Peanut Sauce: 

  • 2 tbsp peanut butter
  • 2 cloves garlic, grated
  • 1 tsp soy sauce
  • 2 tbsp hoisin sauce
  • 1 tsp sriracha
  • 1 tsp honey to taste
  • Water to thin
  • Crushed toasted peanuts

Method: 

To make the peanut sauce, whisk together all the ingredients. 

Then add water to thin it out. 

Taste and adjust the sauce as necessary. Sprinkle crushed peanuts and set aside. 

Quickly dip a sheet of rice paper in the lukewarm water and lay on the clean surface. 

Place lettuce close to the bottom edge of the rice paper. 

Add rice noodles, carrots, cucumber & coriander over the center of the lettuce leaf. 

Arrange 3 prawns about 1 - 2 inches below the top edge of the rice paper. Make sure that the orange side is facing down. 

Grab the lower edge of the rice paper & lettuce and start rolling up.

Once you have reached the prawns, fold in the sides. 

Finish rolling up the spring roll all the way to the end. 

Repeat the rolling process with the rest of the ingredients. 

Serve the spring rolls with the peanut sauce.


Macros per serve 

Calories 110

Protein 7g

Carbs 13g

Fat 4g

Fibre 2g

Health benefits

Prawns provide a complete, low-fat protein source that supports muscle repair, recovery, and satiety. Prawns contain omega-3 fatty acids in small amounts, while peanut butter provides healthy fats that support cardiovascular health.

Garlic, coriander, carrot, and cucumber provide antioxidants that support immune function and reduce oxidative stress.

Carrot provides vitamin A, prawns provide iodine and selenium, and peanuts provide magnesium and vitamin E.

 

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