Vietnamese prawn spiralized rolls Recipe (Ready in 60 Min)

If you've got fish sauce, birds-eye chillies and rice paper sheets, you're most of the way to this Vietnamese seafood: about 60 minutes of cooking across 6 steps. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 6 steps.

At medium difficulty across 6 steps, it's manageable with a little attention. As written, it's pescatarian — fish but no meat.

How to make it

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.
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.
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.
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.

Tips & common questions

How long does Vietnamese prawn spiralized rolls take to make?

About 60 minutes from start to finish — an estimate based on the 6 steps and 11 ingredients. Times vary with your kitchen and how much prep you do ahead.

What can I use instead of lime?

Try lemon. See the substitutions section above for more swaps.

Can I scale this recipe up or down?

Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.

How should I store leftovers?

Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.