We use cookies on this site, please read our Data Protection Policy

Restaurant Search
Member Login Join Club
icon-menu
icon-close

Fresh Prawn Rolls by Gordon Ramsay

Cook at Home

Gordon Ramsay teaches us how to make this quick and easy dish to perfection

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.

Gordon Ramsay Bar & Grill, 79 Royal Hospital Road, Chelsea, London,
SW3 3QP

Cook at Home – Dine at Home – Dine at Restaurant

with the Luxury Restaurant Club

Not a member? Become a Luxury Restaurant Club Member to gain exclusive privileges at the UK’s most awarded restaurants, from £8 per month

Mobile app developers

Our Story

For the best mobile experience, download our mobile app

Discover why the Luxury Restaurant Guide is the gourmands app of choice. The app combines the convenience of a curated guide to all highest awarded restaurants, with an enhanced tier to access privileges and experiences.

Take dining to the next level and download our free app for iPhone and Android below.

CLOSE