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Vietnamese Grilled Prawn Salad Roll

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plate

Yield

Yield: 24 servings

kikkoman products used:

ingredients

Marinade/Dipping Sauce:
2 cups Kikkoman Soy Sauce
2 pounds brown sugar
lemon juice, as needed

72 prawns (15 to 20 count)
12 ounces dried rice stick noodles
48 dried rice paper circles (8-inch)
24 large red lettuce leaves, halved lengthwise
2 pounds English cucumbers, julienned
2 ounces mint leaves

directions

To make Marinade/Dipping Sauce: In small saucepan over high heat, mix soy sauce and sugar. Bring to boil, stirring. Reduce heat; simmer 5 minutes or until thickened. (Sauce will thicken as it cools.) Mix in lemon juice, to taste; cool. Remove half to bowl; cover and reserve. Add prawns to remaining Marinade/Dipping Sauce; cover and refrigerate 1 to 4 hours.

In bowl, cover noodles with boiling water; soak 5 to 8 minutes until noodles are tender but still firm. Drain, rinse and pat dry; cover and reserve. Drain and grill prawns until cooked throughout. Halve lengthwise; cover and set aside.

Dip 1 rice paper circle in warm water 15 to 20 seconds until pliable. Drain and place on towel. On bottom of paper, place 3 prawn halves and 1 lettuce-leaf half, leaving 3/4 inch uncovered on each side. Top with 1 1/2 Tbsp. noodles, 1 1/2 Tbsp. cucumber and 3 mint leaves. Tightly roll up from bottom, folding in sides half way through. Continue rolling and place seam side down on parchment-lined sheet pan. Keep covered. Repeat with remaining rice papers and filling. Salad rolls should be served within 3 hours of making.

For each serving to order: Halve 2 rolls on the diagonal. Serve with small ramekin Marinade/Dipping Sauce.

Adapted from Chef Patricia Croze, E&O Trading Company, San Francisco, CA

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE
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