Seafood Spring Rolls
20 minutes
8
A Vietnamese snack made from fresh seafood, herbs and vegetables.
- Cook and drain the vermicelli noodles according to the package instruction.
- Grate the carrot.
- Make sure all fresh herbs and lettuce are washed, dried, and coarsely chopped.
- Cut the cooked king prawns into half if used.
- Soften the wrappers by dipping them in a bowl of warm water, one at a time. Do not over soak them; they should be transparent and flexible but not falling apart.
- Lay a wrapper on a flat plate, pile up a small bunch of herbs, noodles, then your choice of seafood.
- Fold up one side of the wrapper to make a flat base, then do the same to the left and right sides to create an envelope. Roll it up and add a drop of warm water to seal the roll.
- Mix the vinegar, sugar, salt, pepper and sesame oil to make a tasty dipping sauce.
Author The Cornish Fishmonger
Details:
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Author: The Cornish Fishmonger
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Prep time:
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Cook time:
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Total time:
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Serves: 8
Ingredients:
- Seafood Ingredients: cooked shrimps, prawns, lobster, crab meat or mussel meat
- Spring roll wrappers (rice paper rounds), 8 x 1/2-inch in diameter
- Vermicelli noodles (optional)
- Lettuce leaves
- Fresh mint, basil, coriander & spring onion
- Carrots
- Vinegar
- Sugar
- Sesame oil
- Salt & pepper