Summer rolls with prawns and Vietnamese coriander

Name: Summer rolls with prawns and Vietnamese coriander
Total time: 40 min
Yield: 8 rolls
Ingredients: 8 rice paper sheets (about 22 cm); 50 g thin rice noodles; 16 large cooked prawns, peeled and halved lengthways; 8 lettuce leaves; ½ cucumber, in thin strips; 1 handful of Vietnamese coriander leaves; 1 handful of mint leaves; for the dipping sauce: 3 tablespoons hoisin sauce, 1 tablespoon peanut butter and 3 tablespoons water

Updated on 10 October 2026

Makes: 8 rolls
Time: 40 min
From: Vietnamese coriander

Ingredients

8 rice paper sheets (about 22 cm)
50 g thin rice noodles
16 large cooked prawns, peeled and halved lengthways
8 lettuce leaves
½ cucumber, in thin strips
1 handful of Vietnamese coriander leaves
1 handful of mint leaves
for the dipping sauce: 3 tablespoons hoisin sauce, 1 tablespoon peanut butter and 3 tablespoons water

Method

Soak the noodles in hot water as directed on the packet, rinse under cold water and drain well.
Dip a rice paper sheet in lukewarm water for 5 to 10 seconds and lay it on a damp tea towel: it softens by itself.
Place a lettuce leaf, some noodles, cucumber, mint and Vietnamese coriander at the bottom, in the centre. Lay four prawn halves above them, cut side up.
Fold the bottom over the filling, tuck in the sides and roll up tightly. Repeat with the other sheets.
Stir the hoisin sauce, peanut butter and water until smooth for the dipping sauce and serve the rolls straight away.

Storing: Eat them the same day: in the fridge the rice paper turns tough. Cover them with a damp cloth until serving.