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Fresh prawn rolls

I grew up loving spring rolls, but travelling around Asia gave me a new respect for this really simple dish. The prawns give a really nice sweetness to the wraps, but you need to think about texture too. That’s why I’ve included baby gem lettuce and carrots – to provide some crunch. You can make these rolls in advance and take them out of the fridge seconds before your guests arrive.

Print recipe
Serves 6-8

Serves 6-8

Gluten-free

Gluten-free

Dairy-free

Dairy-free

Ingredients

For the rolls:

  • 200g dried vermicelli or fine rice noodles 
  • 500g cooked king prawns, peeled, deveined and roughly chopped 
  • 2 baby gem lettuces, shredded 
  • 4 spring onions, trimmed and chopped 
  • 2 large carrots, peeled and grated 
  • 4 tbsp chopped coriander 
  • 4 tbsp chopped Thai basil 
  • 4 tbsp chopped mint 
  • Juice of 2 limes 
  • 24–28 round rice paper sheets (16cm diameter)

For the dipping sauce:

  • 4 tbsp caster sugar 
  • 4 tbsp rice vinegar 
  • 180ml fish sauce 
  • 2 red chillies, deseeded and finely chopped 
  • 2 garlic cloves, peeled and finely chopped 
  • 2 spring onions, trimmed and finely sliced 
  • 4 tbsp chopped coriander 
  • 4 tbsp chopped mint

Cooking instructions

  • To rehydrate the vermicelli noodles, soak in boiling water for 3–4 minutes; drain and refresh under running cold water. When cool, shake off any excess water and leave to one side. 
  • To make the dipping sauce, mix together the sugar, rice vinegar, fish sauce, chillies and garlic. Mix well, stirring until the sugar has dissolved. Add the remaining ingredients. Mix, taste and adjust as necessary, then set aside. 
  • To make the rolls, roughly chop the noodles in a bowl. Mix in the prawns, lettuce, spring onion, carrot, coriander, basil and mint. Add the lime juice along with 2 tablespoons of the dipping sauce and mix together. Taste and adjust the seasoning, adding a little more sauce if needed.
  • Dip a rice paper in a bowl of hot water for about 20 seconds until softened and pliable. Splash a board with a little water before placing a rice paper on it (this will stop it from sticking), then put a spoonful of mixture into the centre of the rice paper and fold the sides over the filling. Roll up tightly into a spring roll shape and repeat with the remaining mixture and rice papers. 
  • Serve the rolls with the dipping sauce on the side.

Read more in Gordon's recipe books...

Recipes extracted from Gordon Ramsay's Ultimate Cookery Course, published by Hodder & Stoughton, £30

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