I love Vietnamese food. It is delicious and most of the time really healthy too. It’s been years since we last been to Asia but I can still vividly remember all the colors, smell and sounds of the markets and in particular the foodstalls. I can’t wait to go back there but in the meantime we try and recreate some of our favorite dishes at home.
Here in the Netherlands, streetfood is not a big thing. It’s there but really not very abundant. One thing we do find almost everywhere are Vietnamese springrolls. Not the kind I am showing you here today but rather the fried rolls. Good too but these fresh springrolls are a lot healthier and in my opinion a lot tastier too. You can fill them with just about anything you want.
Here I combined a couple of things I tried before; one being coconut prawns which you should try on their own too. Perfect little appetizer. But for this recipe I fried them, chopped them into manageable pieces and then put them into my springrolls. For the flavor I love to use Thai basil which is quite different in taste from the Italian one, so if you have never had that before give it a go. There is a hint of mint in it. The rest of the roll can be filled with fresh thinly sliced vegetables and enjoyed as an appetizer or light meal.
Vietnamese prawn coconut springrolls
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
These fresh Vietnamese springrolls are filled with coconut prawns and crisp vegetables, offering a delightful balance of textures and flavors perfect for a light summer meal.
Ingredients
- 10 large raw prawns, peeled and deveined
- 3 tablespoons flour
- 3 tablespoons panko breadcrumbs
- 3 tablespoons unsweetened dried coconut
- 1 egg, beaten
- Zest of 1 lime
- Sunflower oil, for frying
- Rice paper wrappers
- Fresh thinly sliced vegetables (such as cucumber, carrot, and bell pepper)
- Fresh Thai basil leaves
Instructions
- Prepare all your vegetables by slicing them as evenly and as thinly as possible. This ensures a better texture in the final springrolls.
- In a bowl, mix the flour, panko breadcrumbs, and dried coconut. In another bowl, beat the egg.
- Dip each prawn into the egg, then coat it in the flour mixture. Ensure each prawn is well-coated.
- Heat sunflower oil in a frying pan over medium heat. Fry the prawns for about 2-3 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels. Once cooled, chop the prawns into smaller pieces.
- Fill a shallow dish with warm water. Dip a rice paper wrapper into the water for about 10-15 seconds, or until just soft. Lay it flat on a clean surface.
- Place a few pieces of prawn, a selection of the sliced vegetables, and a couple of Thai basil leaves onto the bottom third of the rice paper.
- Fold the sides of the wrapper over the filling, then roll it up tightly from the bottom. Repeat with the remaining wrappers and fillings.
- Serve the springrolls immediately with your choice of dipping sauce.
Notes
Use Thai basil for a unique flavor with a hint of mint. Slice vegetables as thinly as possible for the best texture. These springrolls are best served fresh but can be stored in the refrigerator for a few hours if needed. Experiment with different vegetables or herbs to customize the flavor.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 springroll
- Calories: 250
- Sugar: 2 grams
- Sodium: 350 mg
- Fat: 12 grams
- Carbohydrates: 20 grams
- Fiber: 3 grams
- Protein: 15 grams
- Cholesterol: 90 mg
