> Recipes > Fresh herb

Crayfish and beansprout summer rolls

Crayfish and beansprout summer rolls

PT30M

Share recipe

hide story show story

These delicious summer rolls are essentially a fragrant, herby salad wrapped in an edible lunch box. Light but filling, and healthy without being worthy, you can vary the fillings to include whatever needs using up in your fridge

Ingredients

save recipe
recipe saved
  • Summer rolls

  • 40g of rice vermicelli
  • 50g of beansprouts
  • 8 rice paper discs, 16cm
  • 150g of crayfish tails, cooked and peeled (or you can use 24 peeled and deveined king prawns)
  • 8 baby gem lettuce leaves, central stalks removed
  • 1 handful of mixed herbs, (coriander, mint, thai basil)
  • Spicy dipping sauce

  • 3 tbsp of fish sauce
  • 1 lime, juiced
  • 1 tbsp of rice wine vinegar
  • 1 tbsp of soft brown sugar, (light)
  • 1 lemongrass stalk, trimmed, bruised and finely chopped
save recipe
recipe saved

Method

save recipe
recipe saved
1
Combine all the dipping sauce ingredients in a small bowl, stir and leave to sit while making the summer rolls
2
Put the vermicelli in a large bowl of boiling salted water, cover the top with a dinner plate or kitchen foil and leave for 5 minutes, or until the noodles are soft. Drain and run them under the cold tap to cool
3
Meanwhile, blanch the beansprouts in a large saucepan of boiling water for 2 minutes, then drain in a colander and run them under the cold tap to cool
4
Put about 5cm of warm water in a shallow dish or tray big enough to comfortably hold a rice paper disc. Briefly dip the rice paper in the water so it is fully submerged, but don’t linger, then place it on a chopping board or plate. Don’t worry if the rice paper feels hard, it will have softened by the time you roll
5
Place a row of crayfish tails in a neat line about 4cm up from the bottom, followed by some beansprouts, then a layer of noodles. Rest a lettuce leaf on top, then a layer of herbs. Fold the sides of the rice paper in and then, starting from the edge nearest you, roll the filling up in the rice paper, tucking everything in neatly as you go. Repeat with the remaining rice paper discs and serve immediately with the dipping sauce
Share recipe

Comments ()

Crayfish and beansprout summer rolls

 
Be the first to leave a comment on this page...

Please enter text

Comments must be less than characters

Change your username in user settings to something more personal.

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

...   ...
 

Please enter text

Comments must be less than characters

Change your username in user settings to something more personal.