Vietnamese Spring Rolls with Prawns and Vegetables
Total Time: 30mins
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Servings: 4
Calories: 456kcal
Vietnamese spring rolls with prawns and vegetables are delicious as a snack or to eat as an appetizer before your main meal - try with a side of soy sauce.
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Ingredients
200g prawns
2 Cred cabbage
4 carrot
1cucumber
1Cbean sprouts
100g rice noodles
15 rice paper wrappers
½ C soy sauce
3Tbsp sesame seeds
Instructions
Cook rice noodles according to package instructions. Rinse and drain.
To make the spring rolls, fill a rimmed plate or bowl with warm water. Submerge the rice paper wrapper completely in the water for about 6-8 seconds, then lay flat on the countertop.
Top with your choice of red cabbage, carrots, cucumber, rice noodles and mung bean sprouts. Add a couple of prawns and then tightly roll. Repeat this process to make all of the Vietnamese spring rolls.