Summer rolls
Light, vibrant prawn summer rolls filled with noodles, fresh herbs, and vegetables - served with bold garlic dipping sauce. Perfect for a refreshing appetizer or light meal.
Updated : 17 June, 2025
Easy
About 30 min.
Ingredients
100
Rice noodles
1
Carrot
12
Rice paper
300 grams
King prawns
150 grams
Red cabbage
handful
Green onion
handful
Cilantro, coriander
For the garlic dipping sauce
piece
Ginger
2
Garlic
1
Lime
2 tablespoon
Brown sugar
3 tablespoon
Oyster sauce
1
Green chilli pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Begin by preparing the garlic dipping sauce: crush garlic and ginger into a coarse paste using a pestle and mortar. Add lime juice and mash to combine. Mix in brown sugar and work it in until mostly dissolved, then stir in oyster sauce and chopped chilli. Transfer to a small serving bowl.
Step 2
Cook the rice vermicelli according to package directions, then cool under cold running water and drain thoroughly. Using a vegetable peeler, shave the carrot into long ribbons and roughly chop them into uneven, delicate strips. Chop cabbage into thin strips.
Step 3
If your prawns are not cooked - cook them in a pan until light pink colour. Or you can use already cooked prawns.
Step 4
Prepare a shallow container with cold water and dampen a clean work surface. To assemble, briefly soak each rice paper wrapper, then layer the fillings: noodles, prawns, carrot, cabbage, fresh herbs. Fold in the sides, roll tightly, and seal.
Step 5
Repeat with remaining wrappers and serve the rolls fresh, accompanied by dipping sauce for a bright, aromatic finish.