Prince William Prawn Summer Rolls
- 30m Prep Time
- 15m Cook Time
- 45m Ready In
Fresh summer rolls filled with spot prawns, rice noodles, and crisp vegetables, wrapped in rice paper and served with peanut sauce. A refreshing dish inspired by fishing in Prince William Sound.
Ingredients
- 16 raw shell-on prawns or shrimp
- 6 oz thin rice noodles
- 2 heads butter lettuce leaves separated, rinsed, and patted dry
- 3 carrots peeled and cut into 4-inch matchsticks
- 1 red bell pepper cut into 4-inch matchsticks
- 4 green onions white and 3 inches of green parts, cut into 4-inch matchsticks
- 16 rice paper spring roll wrappers
- 32 fresh mint leaves
- 32 cilantro
- 1 cup Peanut Dipping Sauce
Nutrition (per serving, estimated)
Estimated based off 9 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 138 mg
- Iron: 4.36 mg
- Magnesium: 53.1 mg
- Phosphorus: 183 mg
- Potassium: 765 mg
- Zinc: 1.38 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 16 raw shell-on prawns or shrimp
- 6 oz thin rice noodles
- 16 rice paper spring roll wrappers
- 32 fresh mint leaves
- 32 cilantro
- 1 cup Peanut Dipping Sauce
Prepare
- 2 heads butter lettuce, leaves separated, rinsed, and patted dry
- 3 carrots, peeled and cut into 4-inch matchsticks
- 1 red bell pepper, cut into 4-inch matchsticks
- 4 green onions, white and 3 inches of green parts, cut into 4-inch matchsticks
Let's Cook
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Step 1.
Bring a pot of water to a boil. Add the prawns and blanch for 1 to 2 minutes, until pink and opaque. Immediately transfer them to a bowl of ice water to stop cooking. Drain, then refrigerate until cool. Once cool, peel off the shells and halve each prawn lengthwise.
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Step 2.
Bring another pot of water to a boil. Add the rice noodles and cook until tender but not mushy, about 6 minutes. Drain and rinse under cold running water. Refrigerate until ready to use.
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Step 3.
While the noodles cook, prepare the vegetables: separate the lettuce leaves, rinse and pat dry. Remove any tough veins from the center of the leaves. Peel the carrots and cut into 4-inch matchsticks. Cut the red bell pepper and green onions (white and 3 inches of green parts) into 4-inch matchsticks. Place each vegetable in individual bowls.
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Step 4.
Fill a large bowl with cold water. Dip one rice paper wrapper into the water for about 10 seconds, until pliable. Gently shake off excess water and lay the wrapper flat on a clean damp kitchen towel.
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Step 5.
Stack several lettuce leaves on the lower third of the rice paper. Top with 2 to 3 tablespoons of cooked noodles, 2 prawn halves, a few carrot matchsticks, bell pepper matchsticks, and green onion matchsticks. Add 2 mint leaves and 2 cilantro sprigs.
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Step 6.
Fold the bottom edge of the rice paper up over the filling. Fold in the sides, then roll up tightly into a cylinder, like a burrito, to seal. Place the roll seam side down on a platter. Repeat with remaining ingredients.
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Step 7.
Serve the rolls immediately with Peanut Dipping Sauce, or cover with a damp kitchen towel and refrigerate for up to 3 hours.