Vietnamese Spring Rolls

Prawns | 28th January 2021 | By

I love how fresh and light these spring rolls are.  Filled with healthy ingredients, yet extremely moreish! I could eat them every day!

Vietnamese Spring Rolls
Fresh, healthy and delicious!
  1. Prawns
  2. Vermicelli Rice noodles
  3. Cucumber
  4. Carrot
  5. Red Pepper
  6. Coriander
  7. Rice Paper Wraps
  8. Hoison Sauce
  9. Peanut Butter
  1. Blanch the prawns in a pot of boiling water for approximately 3 minutes. Remove and set aside to cool.
  2. In a bowl, cover the rice noodles with boiling water and allow to soften for about 2 minutes before straining and setting aside.
  3. Julienne the carrot, cucumber and red pepper and set aside in separate bowls.
  4. Remove the coriander leaves from stalks and set aside.
  5. Find a dish large enough for the rice paper wraps, add hot water, submerge one wrap and allow the wrap to soften for about 15-20 seconds. Remove the wrap and set on a clean flat surface.
  6. Add small amounts of the prawn, carrot, cucumber, red pepper, rice noodles and coriander, roll the wrap half way, tuck in the sides and continue rolling to create a sealed spring roll.
  7. Repeat the process to make as many as you like.
  8. To make the dipping sauce, add 2 Tbsp Hoisin Sauce to 1 Tbsp peanut butter.
  9. Enjoy cold.
  1. I have not given quantities as this will depend on how many spring rolls you want to make and how full you like them. A rule of thumb is probably about 3 prawns and a Tbsp of each filling per spring roll.
  2. See my Left Over Lunch Wrap Recipe for rolling technique.
  3. Don't overfill the wraps as they will be difficult to seal.
  4. Try and buy the bigger rice paper wraps as they are easier to work with.
  5. You can make extras and store in the fridge. Just make sure you don't pack them on top of each other as they will stick together.
  6. With any leftovers, add to a bowl and make yourself a delicious salad!
The Fish Wife

Garlic Butter Prawns

Prawns | 30th April 2020 | By

Simple flavours of garlic and butter. There’s nothing fancy here and that’s what I love about it!

Garlic Butter Prawns
  1. 2kg Prawns
  2. 1 Tbsp Crushed Sea Salt
  3. 1 Tbsp Paprika
  4. 200g Butter
  5. 1 Tbsp Olive Oil
  6. 1 Tbsp Garlic (minced)
  7. Lemon wedges
  1. If the prawns are frozen, allow to defrost.
  2. Butterfly the prawns. To butterfly, I use a pair or small sharp scissors to cut the prawn along the spine from the base of the head until the top of the tail. Leave the tail and head on.
  3. De-vein the prawns. To de-vein the prawns, run your fingers along the butterflied spine and pull out the visible dark vein and discard.
  4. Once you have butterflied and de-veined, run the prawns under cold water to clean properly.
  5. Allow excess water to drain off the prawns and place on a tray.
  6. Combine the paprika and salt. Sprinkle this spice mix on the exposed meat of the prawns where you have butterflied them. (You can sprinkle any excess spice mix over the tray of prawns when done).
  7. In a large skillet on medium heat, melt the butter and olive oil.
  8. When bubbling add the garlic and cook for a minute.
  9. You will need to work in batches as all the prawns will not fit in the skillet at once.
  10. Place the prawns in the bubbling mixture on their backs and allow to cook for 4 minutes. Remove from the pan and set aside in the tray.
  11. Repeat with remaining prawns until all the prawns have been cooked.
  12. Once you have completed this step with all the prawns, place back in the skillet, this time on their sides and cook for a further 3 minutes, tossing them over half way.
  13. Repeat until all the prawns have been cooked.
  14. Enjoy with a squeeze of lemon and some lemon mayonnaise. (Lemon Mayonnaise: 4 Tbsp of mayonnaise and the juice of 1 lemon).
  1. I worked in the sink to defrost, butterfly and de-vein the prawns. It makes it easy to clean up the mess, rinsing while you go.
  2. I found the easiest tool to work with the prawns in the skillet was a pair of tongs.
The Fish Wife