Name: Crispy Prawn Spring Rolls with Mint & Lettuce Wraps
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: Makes: 24 Spring Rolls
Cuisine: Vietnam
Ingredients: vegetable oil, for deep-frying; Mint, coriander, basil and baby cos (gem) lettuce leaves, to serve; 3 small red Asian shallots, peeled; 1 small carrot, peeled and coarsely chopped; Chilli Lime Dipping Sauce and Sticky Cucumber Relish, to serve; 2 teaspoons fish sauce; 2 cm (¾ inch) piece ginger, peeled; 25 g (1 oz) dried rice vermicelli; 24 small spring roll wrappers; 300 g (10½ oz) peeled raw prawns; 1 eggwhite, lightly beaten

Preparation info

Makes:
24
Spring Rolls

Difficulty
Medium
Ready in
55 min

Appears in

My Street Food Kitchen

By Jennifer Joyce

Published 2015

About

Hoi An is a magical Vietnamese city with old temples, colourful paper lanterns and quaint little bridges. The city’s sophisticated cooks like to take a modern spin on old royal Hue cuisine and there aren’t many experiences that could exceed a mouthful of this flaky hot spring roll, wrapped in fragrant herbs and dunked into tangy lime dipping sauce. The hot-cold sensations will make your mouth sing.