Vietnamese Spring Rolls with Sous Vide Prawn

Fresh Vietnamese spring rolls are much healthier than the more widely known deep fried variety. I’ve packed these with prawns and loads of fresh herbs, which means this dish has lots of flavour. The spring rolls also contain rice noodles and lettuce for additional crunch. By cooking the prawns sous vide, you’re ensuring that they are extra juicy and not overcooked in the slightest. These are perfect for enjoying with a squeeze of lime and some hoisin dipping sauce. This recipe makes 16 spring rolls.

Author

Christina Wylie

Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, Broadsheet, Wining & Dining and many other internationally renowned publications. In 2013, after almost a decade of working as an international journalist, Christina founded the online lifestyle magazine The GAB Magazine, for which she now leads a team of 60 writers based all across Australia. She then founded Samui Life Magazine in 2016. After working as a recipe creator for Anova Culinary for over a year, she signed a cookbook contract with the American-based, international publishing company Quarto. Her cookbook, titled The Sous Vide Kitchen: Techniques, Ideas, and More Than 100 Recipes to Cook at Home, was published worldwide in 2017. She wrote, styled, and photographed everything that you see within that book. In 2017 she opened her first restaurant, Bootlegger, in Koh Samui, Thailand. She is currently in the initial stages of launching Bootlegger 2 in Phuket in 2018, and is looking to open Bootlegger 3 in Bangkok in 2019. She is currently working towards stepping into the world of food and travel presenting. As an entrepreneur herself, Christina co-founded the charity initiative Project Gen Z in 2015 to teach orphaned Cambodian children entrepreneurial skills. A British expat born and raised in Hong Kong, Christina has worked across the globe, and has lived in Thailand, London, Hong Kong, Australia and South Africa over the years.

Prep Time: 00:45

Recipe Time: 00:15

Temperature : 149F / 65C

Ingredients

• 32 medium shrimp, peeled and deveined
• Kosher salt
• 1 teaspoon peanut oil
• 3 1/2 ounces Thai rice stick noodles
• 5 tablespoons chopped fresh cilantro
• 5 tablespoons chopped fresh mint
• 5 tablespoons chopped green leaf lettuce
• 16 Vietnamese spring roll wrappers
• 8 teaspoons hoisin sauce
• 1 tablespoon peanuts, toasted and finely chopped
• Lime wedges, for serving

Directions

1. Set the Anova Sous Vide Precision Cooker to 149ºF (65ºC). Bring a large pot of water to a rapid boil.
2. Season the shrimp with salt and place in a large zipper lock or vacuum seal bag. Add peanut oil and seal using the water immersion technique or vacuum sealer on the moist setting. Place the bag in the water bath and set the timer for 15 minutes.
3. Meanwhile, cook the noodles in the boiling water until just tender, 2 to 3 minutes. Drain and rinse with cold water.
4. In a large bowl, combine the cilantro, mint, and lettuce. Set aside.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Remove the shrimp from the bag and slice in half lengthwise. Add to the bowl with the herbs and lettuce and toss to combine.
2. To build the spring rolls, first fill a bowl with warm water. Dip one rice paper wrapper in the warm water until softened, 5 to 10 seconds. Remove and place wrapper on a clean surface.
3. Place 4 shrimp halves, about 1 tablespoon noodles, and about 1 tablespoon herb mixture in the center of the wrapper, forming a log. Fold in the sides of the wrapper, followed by the top of the wrapper. Roll tightly to form the spring roll. Repeat with remaining wrappers and filling.
4. To serve, divide hoisin sauce into 4 small bowls and top with peanuts. Serve sauce alongside rolls, with lime wedges on the side.