Your Recipe

Vietnamese spring rolls with prawns and mango

Ingredient Amount Calories
Mango 150g 90kcal
Lemon juice 28.7g 6kcal
Brown sugar 27.5g 105kcal
Garlic 6g 9kcal
Vinegar balsamic 43.2g 38kcal
Lettuce, cos or romaine, raw 50g 9kcal
Shrimp, cooked 150g 149kcal
Sauce, fish, ready-to-serve 54g 19kcal

Recipe Tags:

Food

Recipe Instructions:

Ingredients
12 tiger prawns, cooked
90 g vermicelli noodles
8 sheets rice paper wrappers
1 mango, peeled, deseeded and flesh thinly sliced
a handful of mint leaves
a handful of coriander (cilantro) leaves
a handful of basil leaves
½ cup roughly shredded baby cos lettuce
For the dipping sauce
3 tbsp fish sauce
3 tbsp white wine (or rice) vinegar
½ cup water
2 tbsp caster brown sugar
2 cloves garlic, finely chopped
1 red birds eye chilli, finely chopped
2 tbsp fresh lime juice
Instructions
Cook the rice vermicelli noodles according to package directions and leave to cool.
While cooling, start on the dipping sauce.
Heat the fish sauce, vinegar, water and sugar in a saucepan over a medium heat, stirring often.
When the mixture is just about to boil, remove from heat and allow to cool.
Add the garlic, chilli and lime juice to the sauce and stir well. Set aside until ready to serve.
Next, peel and devein the prawns. Slice lengthways so that you have 24 halves.
Making one roll at a time, start by dipping one sheet of rice paper wrapper into a bowl of warm water until it softens (make sure not to soak for too long), then place the sheet on a plate.
In the half of the wrapper closest to you, place 3 prawn halves (cut side up) in a row just in the middle, making sure to leave about 3 cm on each side.
Place one or two slices of mango along the top side of the prawns, forming a single line the length of the prawns.
Place a portion of each remaining ingredient on top of the prawns, finishing with the lettuce. Make sure not to overfill the roll.
Fold the bottom half of the wrapper over the filling, then the left and right edges of the wrapper inwards towards the centre, over the filling.
While holding the filling in position with your fingers, carefully roll the wrapper and filling upwards to form a tight roll.
Serve two rolls per person with the dipping sauce in individual bowls.
Notes
Makes 8 rolls.
You might like to add some chives or thinly sliced spring onions (scallions) when assembling the rolls.
In case you can’t make any sense of my directions on how to assemble the rolls, don’t despair! Most packets of rice paper wrappers come with illustrations on how to roll these spring rolls.
Dipping sauce recipe by Luke Nguyen (see link to source in post content).
These would also work well served with satay sauce.

Nutrition Facts
Portion Size 127 g | ml
Amount Per Portion 106
443
kcal
kilojoules
% Daily Value *
Total Fat 0.3g 0%
Saturated Fat 0.1g 0%
Sodium 1108mg 48%
Total Carbohydrate 16g 6%
Dietary Fiber 0.9g 3%
Sugar 14g
Protein 10g 21%
Vitamin D 0mcg 0%
Calcium 52mg 4%
Iron 0.6mg 4%
Potassium 265mg 6%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contribute to a daily diet. 2000 calories a day is used for general nutrition advice.
Vitamins
Nutrient Amount DV
Vitamin A 75.29 mcg 8%
Thiamin [B1] 0.026 mg 2%
Riboflavin [B2] 0.041 mg 3%
Niacin [B3] 0.63 mg 4%
Pantothenic acid [B5] 0.129 mg 3%
Vitamin B6 0.129 mg 8%
Cobalamin [B12] 0.065 mcg 0%
Floate [B9] 41.559 mcg 0%
Vitamin C 17.462 mg 19%
Vitamin D 0 mcg 0%
Vitamin E 0.366 mg 2%
Vitamin K 14.413 mcg 12%
Betaine 0.019 mg 0%
Choline 6.742 mg 1%
Carbohydrates
Nutrient Amount DV
Total carbohydrate 16.2 g 6%
Sugars 14.4 g 29%
Dietary fiber 0.9 g 3%
Carbohydrate 13.4 g 0%
Net carbs 1.8g
Aminoacids
Nutrient Amount DV
Alanine 0.04 g 0%
Arginine 0.028 g 0%
Aspartic acid 0.05 g 0%
Cysteine 0.002 g 0%
Glutamic acid 0.07 g 0%
Glycine 0.022 g 0%
Histidine 0.011 g 0%
Isoleucine 0.02 g 0%
Leucine 0.033 g 0%
Lysine 0.037 g 0%
Methionine 0.006 g 0%
Phenylalanine 0.021 g 0%
Proline 0.018 g 0%
Serine 0.022 g 0%
Threonine 0.019 g 0%
Tryptophan 0.007 g 0%
Tyrosine 0.01 g 0%
Valine 0.027 g 0%
Minerals
Nutrient Amount DV
Calcium 52.07 mg 4%
Copper 0.21 mg 23%
Fluoride 0 mcg 0%
Iron 0.64 mg 4%
Magnesium 46.47 mg 11%
Manganese 0.13 mg 6%
Phosphorus 104.02 mg 8%
Potassium 264.53 mg 6%
Selenium 1.81 mcg 3%
Sodium 1107.62 mg 48%
Zinc 0.74 mg 7%
Other
Nutrient Amount DV
Water 96.455 g 0%
Ash 3.5 g 0%