Vietnamese Rolls

Packed with sweet & sour marinaded prawns and fresh flavours and textures. 

These Vietnamese Rolls don't need frying, baking or any cooking to produce a delicious healthy starter or light lunch - which is how I served them in my Cook Look Book. 

To make 4 rolls (Starters/Light lunch for 2) you'll need:
Marinade/Dipping Sauce

• 2 Tbsp Fish Sauce
  
• 1 Tbsp Soy Sauce
  
• 2 Tbsp Lime Juice
  
• 1 Tbsp Ginger root (finely chopped)
  
• 1 Red Chilli Pepper (finely chopped)
  
• 1 Garlic clove (finely chopped)
  
• 7-8 Prawns (or Shrimp) per roll

Rolls:

• 4 Rice Paper Pancakes (2 per person)
  
• Grated Carrot
  
• Chopped Lettuce
  
• Mint leaves
  
• Coriander leaves
  
• Rice Noodles - cooked (around a handful)

NOTES IF MAKING MORE: You can increase the prawns, rolls and fillings to make at least 12 rolls before you'll need to even think about increasing the marinade ingredients. And you could easily halve this if making far fewer (but you'll need a decent volume to actually coat the prawns effectively).