Skip to main content

Perfect summer rolls

For years I have adored the Vietnamese rice paper rolls, but I thought I could only get them at Vietnamese restaurants. I first tasted this in America, where Vietnamese restaurants were the closest I could get to authentic Asian food.

Trying to find something that my gluten-intolerant friend could eat, I searched and found the recipe for the rolls, which many call 'summer rolls'. I was so amazed to find that they are very easy to make and so I thought I should share it with you because these are fun to eat as well with their dipping sauce and can be made ahead.



(Makes 8)
16 large raw, peeled prawns
1 block of rice vermicelli
4 sprigs of mint, leaves picked
4 sprigs of coriander
2 strands of chives, cut into 10cm lengths (optional)
1 carrot, peeled and grated
¼ cucumber, cut into thin matchsticks
1 soft lettuce, ½ shredded
4 tbsp salted roasted peanuts, roughly chopped
8 rice paper wrappers

For the dipping sauce:
1 tbsp sugar
2 tbsp lime juice
1 tbsp fish sauce
1 garlic clove, crushed
1 bird's eye chilli, finely sliced

Bring a pan of water to boil, add the prawns, turn down the heat and poach for two minutes until pink. Drain and cut in half.

Put the noodles in a large bowl and pour over boiling water. Add ½ tsp salt, leave for about four minutes until al dente, then rinse well in cold water and drain thoroughly.

Set out all the ingredients within easy reach of a clean, dry chopping board. Half fill a bowl big enough to fit the wrappers in with cold water, and then dunk one in and keep patting until it's pliable, but not completely soft. Lay flat on the chopping board.

Arrange two crossed chives, if using, horizontally towards the bottom edge of the wrapper. Top with four prawn halves in a horizontal line, and top these with a line of herb leaves. Add a pinch of carrot and a few cucumber sticks, some of the sliced pork, then a small clump of rice vermicelli. Finish with some shredded lettuce and a line of crushed peanuts.

Bring the bottom edge of the wrapper tightly up over the filling, and then fold the sides in over it. Continue to roll up tightly and place on a plate, join-side down. Cover rolls with lettuce leaves to keep them fresh.

Once all the rolls are made, make the sauce. Whisk the sugar into the lime juice to dissolve, then add the remaining ingredients. Adjust to taste if necessary.

Now you are ready to enjoy the summer rolls.
Labels:

Comments

Post a Comment

Popular posts from this blog

Indonesian fried spring rolls (Lumpia Goreng)

I don't often make Indonesian food because the ingredients are hard to find, but our local supermarkets are getting better at stocking ethnic ingredients. In the frozen section of Tesco, near the samosas, you can find the spring roll pastry.  Don't bother asking the branch in Chester. I was laughed at by the cashier when I asked for spring roll skin, because 'skin' is what we call the wrapper in Indonesian. Her more helpful colleague offered me filo pastry instead, which can be a good substitute. I'm afraid no one in Chester has yet to taste my amazing spring rolls as a result. Friends in Southsea are luckier!  Here are the ingredients to make 30 spring rolls (the packs come in 30 or 40 pieces) 1 medium head of cabbage, thinly sliced 2 carrots, julienned 1 red or yellow pepper, julienned 1 medium onion, thinly sliced 1 medium courgette, julienned 1 tablespoon of Oyster sauce (omit if cooking for vegan) 2 tbsp soy sauce salt and pepper to taste 1 tbsp vegetable oil f...
Post a Comment
Read more

‘Southsea dinosaur’ returns

Luna Park 2021, an eagerly anticipated new public artwork for Portsmouth designed by internationally renowned artists Ivan Morison and Heather Peak of Studio Morison will be launched on 2 October 2021 on a celebratory day in Southsea Common.  The 1.4 metres bronze sculpture is a tribute to the original 53-foot high 2010 artwork Luna Park, which tragically burned down on Southsea Common. The artists will unveil a new sculpture that responds to ten years of public demand to ‘bring back the Southsea Dinosaur’.  The new public artwork will be located within a direct sightline to the position of the original Luna Park sculpture. It will sit on top of a fossil Portland stone plinth with a QR code which when scanned with a smartphone will connect to an Augmented Reality experience. People will be transported to a digital rendering of the original artwork, seemingly standing life-size in front of them on Southsea Common. Viewers will also be able to use their mobile devices to visit a...
Post a Comment
Read more

Black History Month celebrations continues

Black History Month (BHM) is held every October with the aim of promoting knowledge of black history, culture and heritage, and positive black contributions to British society. In support of BHM the University of Portsmouth, in conjunction with the Multicultural Staff Network and Student Union and Portsmouth Film Society, is supporting various activities throughout the Month. Events also mark the The Windrush 70th anniversary, celebrating and honouring the pioneering, Windrush generation that came to Britain who have helped to shape British social, cultural and political life. On 31 October, a day of events will be held at the University starting with the launch of the Race Equality Charter. The launch event will give staff an opportunity to learn more about the charter and will be opened by the Vice-Chancellor, Professor Graham Galbraith. Dr Deborah Gabriel, Founder and Director of Black British Academics and Co-Chair of Bournemouth University’s Race Equality Charter Steering ...
Post a Comment
Read more