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Vietnamese Recipe: Prawn & Bean Shoot Summer Rolls

Regardless of the season, it’s so nice to switch things up every now and again and have a light, refreshing meal that leaves you feeling full, but not weighed down. Enter: Vietnamese summer rolls. These rolls are perfect for any time you want something lighter and you can easily serve them as appetizers or as a main course. Plus, they look absolutely stunning and make an excellent choice for any entertaining you might have in mind.

Traditionally filled with pork and prawns (we just went with shrimp this time), these rolls are filled to bursting with veggies and fresh greens. They’re healthy, providing tons of nutrients and flavor, and, once you get into the hang of making them, easy and fun to whip up! Delegate some of the prep work to your friends or kids and make it a fun group activity–we promise everyone will enjoy themselves and the meal at the end of it all.

Prawn Summer Rolls

Serves 4


  • 1 1/2 pounds shrimp or prawns, peeled and deveined
  • 6 oz. dried rice stick or rice vermicelli noodles
  • 16 round rice paper wrappers
  • 8 Bibb lettuce leaves, cut in half
  • 2 carrots, peeled and cut into matchsticks
  • 2 scallions, cut into matchsticks
  • 1 cup mung bean sprouts
  • 1 bunch mint, chopped
  • 1 English cucumber, peeled and cut into matchsticks
  • 1 avocado, thinly sliced
  • 1 lime, juiced


  1. Bring a large saucepan of water to boil over high heat. Add shrimp and cook until opaque and bright pink. 1-2 minutes.
  2. Drain shrimp and run under cool water to prevent further cooking. Pat dry and transfer to cutting board.
  3. Butterfly cut your shrimp so they are halved horizontally. Place in a bowl, cover and refrigerate.
  4. Cook noodles/rice stick according to packaging directions and set aside to cool.
  5. Create an assembly line of ingredients near your work station with rice paper wrappers, shrimp, noodles/rice, bean sprouts, mint, cucumber, carrots, avocado and lettuce.
  6. Drizzle lime juice over your sliced avocado.
  7. Cover your work station with a clean, damp towel and fill a baking dish with hot water.
  8. One at a time, soak each rice paper wrapper in hot water until soft. 10-20 seconds. Quickly transfer it to your clean towel.
  9. Lay 4-6 shrimp halves in the center of your wrap, leaving a border on each end.
  10. Cover shrimp with a thin layer of noodles, sprouts and mint leaves. Place cucumber, carrots, avocado and lettuce on or next to the shrimp pile.
  11. Take the edge of the wrapper nearest you and roll it up and over the pile in the center. Fold in the two sides of the wrapper and, holding them tightly in towards the center, roll the whole wrapper away from you so it rests on the bottom seam.
  12. Transfer to a baking dish and cover rolls with plastic wrap so they don’t dry out.
  13. Repeat with remaining summer rolls and transfer to baking sheet. Make sure they don’t touch one another or they’ll stick together.
  14. Cut in half and serve immediately or store in an airtight container and refrigerate until serving.
    Note: pairs well with peanut, hoisin or chili sauces.

Recipe adapted from Grab Your Spork

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