Hello hello!! I hope you've all missed me very much, as much as I have missed blogging about my kitchen actions. This time I've been feeding myself with the very carb-conscious version of Vietnamese prawn rolls, omitting the vermicelli (which is already very healthy and low in fat) and substituting it with salads, tonnes of it! You don't only get the crunch from the bits and pieces of the dressing, the leaves, cucumber and carrots, but also prawns. You can use either freshly peeled prawns or like me, you could use frozen prawns which is of course very versatile and easy to source. This dish is super healthy and gives you a wholesome punch of goodness and it's so easy to make!
For the Midnight Bakery's Vietnamese prawn roll dressing, you'll need:
- 2 cloves of garlic, minced
- 1 small shallots, finely chopped
- the roots of a bunch of coriander, wash it clean, bash it and chop finely
- 1 teaspoon of sugar (even better if you have palm sugar)
- the juice of 1 small lime
- 1/4 cup of fish sauce
- 2 bird eye chilli (chilli padi/cabe rawit)
- 2 tablespoons of peanuts, roasted and ground
Easy and fun to assemble
For the Midnight Bakery's Vietnamese prawn roll, you'll need:
- rice paper (available in supermarkets or Asian grocers)
- prawns, boiled
- cucumber, julienned
- carrots, seeds (middle bit) discarded and julienned
- loose salad leaves
Now, you can go nuts on laying your fillings on one part of the rice paper as illustrated above. Lay the prawns, salads, mint and coriander leaves, top it up with carrots and cucumber. Fold over the top bit of the rice paper and the sides. Then holding the roll with both hands, roll it as tightly as you can. Don't worry if it doesn't look too fantastic. It's the taste that matters and with practice, your rolls will look more and more attractive.
Take a small bite off the top, then top with a teaspoon of the dressing, take a bite, add dressing, take a bite, and so on until you bit your own fingers. Enjoy!