If you have ever wanted to try a fresh, vibrant, and utterly delicious dish, then this Vietnamese Rice Paper Rolls with Prawn and Mint Recipe is going to be your new favorite. These delicate rolls balance the sweetness of juicy prawns, the brightness of fresh mint, and the satisfying crunch of crisp lettuce and bean sprouts, all wrapped up in translucent rice paper. What makes this dish truly special is the combination of fresh textures and flavors paired with a creamy peanut dipping sauce that’s simply irresistible. It’s light yet filling, easy to make, and perfect for sharing with friends or enjoying as a refreshing meal on a warm day.
Ingredients You’ll Need
To create these stunning Vietnamese Rice Paper Rolls with Prawn and Mint Recipe, you only need a handful of simple ingredients. Each component plays a crucial role in delivering the perfect balance of flavors, textures, and colors that make this dish so appealing and memorable.
- Rice paper sheets: These are the essential wrappers that hold all the ingredients together with a lovely, delicate chew.
- Cooked prawns: Fresh, succulent prawns provide a satisfying protein and a natural sweetness that shines through.
- Dried vermicelli noodles: These soft noodles add body and texture without overpowering the other elements.
- Lettuce leaves: Soft types like Oak or Butter Lettuce contribute a gentle crunch and fresh green color.
- Mint leaves: The star herb that gives the rolls their aromatic freshness and zing.
- Bean sprouts: Crisp and juicy, they add another layer of texture and lightness.
- Peanut butter: This forms the base of a creamy, luscious dipping sauce with a hint of earthiness.
- Hoisin sauce: Adds a touch of sweet and savory depth to the sauce.
- White vinegar or lime juice: Brings in the perfect touch of acidity to brighten the sauce.
- Milk or water: Used to adjust the peanut sauce’s creaminess and texture.
- Garlic clove: Adds a mild pungency and warmth to the sauce.
- Chilli paste (optional): For those who like a bit of heat, it brings a spicy kick to the dipping experience.
How to Make Vietnamese Rice Paper Rolls with Prawn and Mint Recipe
Step 1: Prepare the Peanut Dipping Sauce
Start by whisking together peanut butter, hoisin sauce, white vinegar or lime juice, milk or water, minced garlic, and your choice of chilli paste. Pop this mixture into the microwave for about 30 seconds to warm it slightly, then stir vigorously until smooth. This simple sauce might seem humble, but it brings a creamy, tangy, and slightly sweet complement that perfectly balances the fresh, bright rolls.
Step 2: Soften the Vermicelli Noodles
Place your dried vermicelli noodles into a bowl of warm water for just 2 minutes to soften. If your packet provides specific instructions, definitely follow those. After soaking, drain and set aside. These noodles add a wonderful light texture inside the rolls without being overpowering.
Step 3: Prepare the Prawns
Take your cooked prawns, peel them carefully, slice each one lengthwise, and devein. This extra step ensures your rolls look neat and are easy to eat. The prawns will be the star protein packed with beautiful color and natural sweetness that shines through every mouthful.
Step 4: Prepare the Lettuce Leaves
Remove any tough core from your lettuce leaves so they stay tender and pliable for wrapping. Soft lettuce varieties like Oak or Butter Lettuce work wonders here, providing a gentle crunch and vibrant color that enhances the overall fresh appeal of your Vietnamese Rice Paper Rolls with Prawn and Mint Recipe.
Step 5: Make the Lettuce Bundles
For easier rolling and perfect bite-sized textures, put some softened vermicelli noodles and crunchy bean sprouts into each lettuce leaf, then roll the leaf up with the seam tucked underneath. These lettuce bundles become the heart of each rice paper roll, adding layers of texture and freshness.
Step 6: Hydrate the Rice Paper
Fill a large bowl with warm water. Submerge two rice paper sheets simultaneously for about 2 seconds—if they don’t fit all at once, rotate and keep count of the soak time per section. The rice paper will soften quickly, making it pliable and ready to wrap your ingredients.
Step 7: Assemble the Rolls
Lay the softened rice papers flat on your work surface, smooth side down, layering one on top of the other if using two for extra strength. On the upper part of the rice paper, arrange three halved prawns in a row with a mint leaf tucked between each. Add your lettuce bundle right in the middle of the rice paper. Fold in the left and right edges, then roll upwards from the bottom, tucking the ingredients snugly and rolling firmly to seal. Thanks to the sticky nature of the rice paper, your roll will hold beautifully without unraveling.
Step 8: Final Touch
If you followed the prawn and mint placement as suggested, your rolls will look absolutely stunning—bright pink prawns and fresh green mint visible through the translucent rice paper. This attention to visual detail makes the experience all the more enjoyable and inviting.
How to Serve Vietnamese Rice Paper Rolls with Prawn and Mint Recipe
Garnishes
Serve your rolls with a generous bowl of the creamy peanut dipping sauce for dunking. If you want to elevate the presentation, garnish with extra chopped peanuts, fresh mint sprigs, or a sprinkle of crushed chilli flakes on the side for those who like it spicy.
Side Dishes
These rolls work wonderfully alongside a light, refreshing salad such as a cucumber and carrot slaw or a bowl of aromatic pho for a bigger meal. For a more casual setup, serve with steamed jasmine rice or crispy spring rolls to keep the Vietnamese theme vibrant and complete.
Creative Ways to Present
Try slicing the rolls diagonally and arranging them around a platter like delicate little boats, or serve each roll whole in individual plates with a drizzle of the dipping sauce on top for a modern twist. You can also prepare them in mini sizes for party platters—they’re always a crowd-pleaser and visually stunning.
Make Ahead and Storage
Storing Leftovers
If you have leftover Vietnamese Rice Paper Rolls with Prawn and Mint Recipe, place them in an airtight container lined with damp paper towels to keep the rice paper from drying out. Store in the refrigerator and enjoy within 1 day for the best freshness and texture.
Freezing
Rice paper rolls are best enjoyed fresh and do not freeze well because the texture of the rice paper and fillings can become soggy and lose their delicate structure upon thawing. It’s best to make only as many as you need for immediate consumption.
Reheating
Since these rolls are traditionally served fresh and cold or at room temperature, reheating is not recommended. To enjoy them at their best, prepare and consume them shortly after assembling. The peanut sauce can be warmed gently if preferred.
FAQs
Can I make Vietnamese Rice Paper Rolls with Prawn and Mint Recipe vegetarian?
Absolutely! Simply swap the prawns for tofu, avocado, or a medley of grilled vegetables while keeping the fresh mint and crunchy vegetables for an equally satisfying and tasty roll.
How long do Vietnamese Rice Paper Rolls with Prawn and Mint Recipe last in the fridge?
They are best eaten fresh but can be stored for up to 24 hours in the refrigerator. Beyond that, the rice paper tends to harden or become too soft.
What is the best way to soften rice paper sheets?
The key is to briefly dip them in warm water for just a couple of seconds. Over-soaking makes them too sticky and difficult to handle, while under-soaking makes them brittle.
Can I prepare the components ahead of time?
Yes! Cook and slice the prawns, prepare the peanut sauce, soak the vermicelli, and wash the herbs and vegetables ahead of time. Assemble the rolls just before serving to ensure they stay fresh and tender.
What can I use instead of hoisin sauce in the peanut dipping sauce?
If you don’t have hoisin sauce, you can substitute with a mix of soy sauce and a small amount of honey or brown sugar to balance the sweetness and saltiness in the sauce.
Final Thoughts
There is something truly magical about rolling your own Vietnamese Rice Paper Rolls with Prawn and Mint Recipe, from the fresh ingredients to the satisfying act of making and sharing. These rolls are a feast for your eyes and your palate, combining bright, clean flavors with textures that range from crisp to tender. So gather your ingredients, invite a friend, and dive into this vibrant, healthy, and delicious dish that’s bound to become a beloved classic in your kitchen.
Print
Vietnamese Rice Paper Rolls with Prawn and Mint Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 7 rolls
- Category: Appetizer
- Method: No-Cook
- Cuisine: Vietnamese
- Diet: Halal
Description
Vietnamese Rice Paper Rolls, also known as Spring Rolls, are fresh, light, and packed with vibrant flavors. These rolls feature delicate vermicelli noodles, crisp lettuce, fresh mint leaves, bean sprouts, and succulent prawns all wrapped in soft rice paper. Served with a creamy, tangy peanut dipping sauce, they make a perfect appetizer or light meal that is both healthy and delicious.
Ingredients
Rice Paper Rolls
- 7 – 14 sheets of 22cm/8.5″ round rice paper
- 11 small cooked prawns/shrimp (about 12cm/5″ in length, unpeeled including the head)
- 50g / 1.5 oz dried vermicelli noodles
- 7 lettuce leaves (soft leaf variety like Oak or Butter Lettuce)
- 14 mint leaves
- 1 cup bean sprouts
Peanut Dipping Sauce
- 1 tbsp peanut butter, preferably smooth (crunchy is ok too)
- 2 tbsp Hoisin Sauce
- 1 1/2 tbsp white vinegar (or lime juice)
- 1/3 cup milk (any fat percentage) or water
- 1 garlic clove, minced
- 1/2 tsp crushed chilli, sambal oelek or other chilli paste (optional, adjust to taste)
Instructions
- Make the Peanut Sauce: Combine all peanut dipping sauce ingredients in a bowl and mix briefly. Microwave the mixture for 30 seconds to slightly warm and help combine the ingredients. Stir again until smooth and let it cool. Adjust the sourness with more vinegar, saltiness with salt, and spiciness with chili paste, and thin it with milk or water if needed once cool.
- Prepare Vermicelli Noodles: Place the dried vermicelli noodles in a bowl and cover with warm water for 2 minutes or follow the package instructions. Drain and set aside.
- Prepare Prawns: Peel the cooked prawns, slicing each in half lengthwise and devein carefully.
- Prepare Lettuce: Remove the crunchy core from each lettuce leaf to keep the rolls tender and easy to wrap.
- Create Lettuce Bundles: Place a small amount of vermicelli noodles and bean sprouts into a lettuce leaf, then roll it up tightly with the seam side down. Make one bundle per roll.
- Soften Rice Paper: Fill a large bowl with warm water. If the bowl is not large enough to submerge the whole rice paper at once, submerge in sections. Quickly dip two rice paper sheets simultaneously for 2 seconds each, ensuring they soften but remain pliable.
- Arrange Rice Paper: Lay the two softened rice papers on a flat surface with the smooth side down; they will stick together.
- Add Prawns and Mint: On the top part of the rice paper, arrange 3 prawn halves with a mint leaf placed between each shrimp for visual appeal.
- Add Lettuce Bundle: Place the prepared lettuce bundle seam side down in the middle of the rice paper.
- Fold and Roll: Fold the left and right edges of the rice paper inward, then start rolling from the bottom to cover the filling completely. Roll firmly to seal the rice paper, which is naturally sticky and holds the roll together.
- Final Look and Serve: The completed rice paper rolls should look attractive with prawns and mint leaves visible on the smooth side, and the seam positioned neatly on the side or underside. Serve immediately with the peanut dipping sauce.
Notes
- Use soft lettuce leaves such as Oak or Butter Lettuce to avoid tearing the rice paper and to keep a pleasant texture.
- If preferred, you can double up rice paper sheets to help prevent tearing during rolling.
- The peanut dipping sauce can be adjusted in thickness by adding more milk or water once cooled.
- To speed up preparation, cook and chill prawns in advance.
- The rolls are best served fresh to maintain the texture of the rice paper and fillings.
