Vietnamese summer rolls

It’s not everyday that I am able to find rice paper wrappers, but whilst browsing one of the largest supermarkets in the Hampton’s I found them- along side white miso powder, vermicelli noodles and loads of other Asian ingredients. Having made sushi already a few times I moved on to a Vietnamese dish called summer rolls for a predinner canape.

Vietnamese summer rolls are similar to spring rolls but without the deep fat frying so are lighter, fresher and slightly healthier for you. However these just like sushi rice are rather sticky once wet!

Prawn or pork are the most popular flavours-the former which I prefer and have chosen to do. Along side the cooked prawns (either precooked or poached in coconut milk) raw cucumber, carrots, lettuce, cooked vermicelli, peanuts, mint, chilli and coriander.


Rice paper wrappers
1 prawn/ summer roll
Julienned carrot and cucumber
Vermicelli noodles cooked according to the packets instructions
Crushed peanuts
Chiffonaded mint and coriander
Diced chilli
Bibb lettuce leaves

Dipping sauce

1tbsp sugar
2tbsp lime
1 tbsp fish sauce
1 garlic clove, crushed
1 chilli, diced


Prep all the ingredients
Roughly chop the prawns
Briefly soak the rice paper more than 3 seconds as otherwise it will become too soft
In the centre of each rice paper layers all the ingredients together in a neat(ish) pile
Fold the top and bottom over the ingredients- so none fall out, then roll up to form a nice spring roll shape- keep the touching to a minimal as it will stick together

For the dipping sauce, just mix all the ingredients and serve in a bowl on the side



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