Vietnamese prawn spiralized rolls

Name: Vietnamese prawn spiralized rolls
Prep time: 9 min
Cook time: 18 min
Total time: 27 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: Juice of 1/2 Lime; 2 tablespoons Rice Vinegar; 1 tablespoon Palm Sugar; 3 tablespoons Fish Sauce; 1 chopped Birds-eye Chillies; 6 Rice Paper Sheets; Small bunch Mint; Small bunch Coriander; 12 King Prawns; 1 large Carrots; 1 Courgettes

By The Spice & Simmer Kitchen · Published May 3, 2026

A one-pot Seafood recipe with Vietnamese flavors, built for busy weeknights when you want real food without a sink full of dishes. Comes together in roughly 44 minutes, serves about 4, and uses ingredients you can find at any normal grocery store. The technique is simple: build a base in your pot, layer in the main ingredients, simmer until everything has had time to talk to each other, and serve straight from the pan. If you're cooking for picky eaters, this one tends to land — the flavors are recognizable, the texture is comforting, and there's nothing weird hiding in the ingredient list. Perfect for the kind of evening where you want dinner on the table by 7pm and the kitchen empty by 7:30.

Ingredients

Makes 4 servings · 27 min total

Juice of 1/2 Lime
2 tablespoons Rice Vinegar
1 tablespoon Palm Sugar
3 tablespoons Fish Sauce
1 chopped Birds-eye Chillies
6 Rice Paper Sheets
Small bunch Mint
Small bunch Coriander
12 King Prawns
1 large Carrots
1 Courgettes

Step-by-step instructions

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.

Why this works on a weeknight

Vietnamese prawn spiralized rolls genuinely fits a 30-minute weeknight window, which is why it earned a spot in our Skillet & One-Pan collection. The technique is forgiving, the ingredient list is grocery-store standard, and the active cooking time is short enough that you can answer a text message in the middle without ruining dinner.

Cleanup notes

This is a single-pan recipe, so the cleanup is exactly one pan, one cutting board, and one knife. While the dish rests, fill the pan with hot soapy water — by the time you are done eating, the residue lifts off with a single pass of a sponge. Skip the steel wool on cast iron; a stiff brush and warm water are all you need to keep the seasoning intact.

Make-ahead and leftovers

Leftovers keep covered in the fridge for up to three days. Reheat in a dry pan over medium-low with a splash of water or stock to loosen the sauce. Vietnamese prawn spiralized rolls actually improves overnight as the flavors keep talking to each other, so doubling the recipe and packing tomorrow's lunch is a high-leverage weeknight move.

Filed under 🥘 Skillet & One-Pan Seafood Vietnamese ⚡ 30-Min Dinner