Name: Vietnamese prawn spiralized rolls
Yield: 1
Ingredients: 1 Carrot; 1 Courgette; bunches Coriander; Lime; 2 tablespoons Rice Vinegar; 3 tablespoons Fish Sauce; bunches Mint; 1 tablespoon Palm Sugar; 1 Birds-eye Chillies; 12 King Prawns; 6 Rice Paper Sheets

Vietnamese prawn spiralized rolls

Media

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 1 (estimated)

Nutrition facts

Protein24 %8 g
Carbs69 %23 g
Fat7 %1 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	127 kcal	24 kcal
Protein	8 g	1.5 g
Carbs	23 g	4.4 g
Fat	1 g	0.2 g

One serving is about 524 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty33/100
Recipe completeness40/100
Nutrition reliability: Low

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: Vietnamese

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Seafood - Vietnamese

Ingredients

1 Carrot (large)
1 Courgette
bunches Coriander
Lime (Juice of 1/2)
2 tablespoons Rice Vinegar
3 tablespoons Fish Sauce
bunches Mint
1 tablespoon Palm Sugar
1 Birds-eye Chillies (chopped)
12 King Prawns
6 Rice Paper Sheets

Instructions

Mix all the ingredients for the dipping sauce along with 50ml water in a bowl and set aside to allow the sugar to dissolve and flavour to infuse.
To assemble the rolls, fill a wide bowl with warm water and grab a clean damp tea towel to work on. Dip a rice paper wrapper into the water for a few seconds until it softens then carefully place onto the tea towel.
Put a few mint and coriander leaves in the centre of the wrapper then top with two prawns and a small handful of the spiralized veg, which may need to be cut up if the spirals are too long.
Fold the sides of the wrapper into the centre, over the filling, then fold in the edges, so that the filling is completely encased, then tightly roll. Repeat until all of the wrappers and filling have been used. To serve, slice on a diagonal and eat with the dipping sauce.