Prawn summer rolls

Fresh Vietnamese rolls: rice paper filled with prawns, vermicelli, raw vegetables and herbs, to dip in a peanut sauce. Light, crunchy and needing little or no cooking, they make a perfect starter.

Preparation: 30 min  |  Cooking: 5 min  |  Servings: 4  |  Difficulty: Medium

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 235 kcal · 19 g protein · 30 g carbohydrate · 4 g fat

Ingredients

• 12 rice paper wrappers
• 250 g prawns, cooked
• 100 g rice vermicelli
• 2 carrots
• 1 bunch of mint and coriander
• 100 g lettuce
• 2 tbsp peanut butter

Method

1. Rehydrate the vermicelli and prepare the raw vegetables.
2. Moisten a rice paper wrapper.
3. Fill with lettuce, vermicelli, prawns and herbs, and roll up tightly.
4. Serve with a peanut sauce.

Nutritional benefits

Prawns provide lean protein, the raw vegetables and herbs provide fibre and vitamins, and the rice paper wrappers provide gluten-free carbohydrate. With no frying, these fresh rolls are a very light, fresh starter, ideal for weight loss. The peanut sauce adds healthy fats (so measure it out).

Variations and substitutions

• Use chicken or tofu.
• Use nuoc mam sauce instead of the peanut sauce.
• Add mango for a touch of sweetness.
• Add beansprouts.

Storing and preparing ahead

Keep for 1 day in the fridge under a damp cloth; eat quickly.

💡 Good to know

Dip the rice paper wrapper for only a few seconds: it finishes softening in the air and does not become sticky.

Read also

Discover more high-protein recipes · weight-loss recipes · gluten-free recipes · lactose-free recipes.

The foods in this recipe: rice paper wrappers · prawns · rice vermicelli · carrots · mint.

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