Vietnamese prawn spiralized rolls
These translucent rolls showcase Vietnamese mastery of balance: the sharp bite of fish sauce and lime against cooling mint, heat from bird's eye chillies mellowed by palm sugar's caramel notes. Spiralizing vegetables instead of slicing them adds textural intrigue and allows the delicate rice paper to showcase rather than compete. The technique demands presence, a mindful wrapping that's part of the eating experience itself.
Instructions
step 1 Mix all the ingredients for the dipping sauce along with 50ml water in a bowl and set aside to allow the sugar to dissolve and flavour to infuse. step 2 To assemble the rolls, fill a wide bowl with warm water and grab a clean damp tea towel to work on.
Dip a rice paper wrapper into the water for a few seconds until it softens then carefully place onto the tea towel. step 3 Put a few mint and coriander leaves in the centre of the wrapper then top with two prawns and a small handful of the spiralized veg, which may need to be cut up if the spirals are too long. step 4 Fold the sides of the wrapper into the centre, over the filling, then fold in the edges, so that the filling is completely encased, then tightly roll.
Repeat until all of the wrappers and filling have been used.
To serve, slice on a diagonal and eat with the dipping sauce..
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