Fresh Prawn Rolls by Gordon Ramsay

Serves

makes 24 – 28 rolls

Prep Time

60 mins

Cooking Time

15 mins

Ingredients

For the prawn 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

Method

To make the noodles

• To re-hydrate 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

• 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.

To serve

• Serve the rolls with the dipping sauce on the side.