Vietnamese summer rolls
These are an absolute favourite of mine in the summer months and super versatile! Here is a basic recipe but you can add whatever ingredients you like to these (as long as the ingredients are cold).
- 100g Vemicelli Rice Noodles
- 12 x 20cm round rice paper wrappers (you can buy these at the Asian supermarkets or online)
- 18 cooked prawns, halved
- 1 carrot, grated or cut into thin batons
- 1 daikon, grated or cut into thin batons
- 1 Cucumber, grated or cut into thin batons
- 2-3 large iceberg lettuce leaves, thinly sliced
- a handful of coriander
- a handful of mint
- chilli, bean sprouts, Thai basil are also all optional
- Soak the rice noodles in a bowl of hot water for 15 mins, then drain well.
- Assemble all the prepared filling ingredients – once you start, you will need everything to hand.
- When you are ready to make the rolls, dip one of the rice papers in a bowl of hot water, moving it around until the whole wrapper is soft – about 10-15 secs – then drain on a tea towel.
- Place a rice paper wrapper on a board and at one edge of the wrapper, add a few mint leaves, then three prawn halves
- Place some lettuce on top of the prawns, followed by some noodles, a few strips of carrot and cucumber, some more herbs and finally some daikon. Don’t overfill the pancakes or they will be hard to roll.
- Lift the edge of the rice paper wrapper nearest to you over the filling and, holding the filling in position with your fingers, start rolling up tightly.
- When you’re about halfway, fold the ends of the rice paper in and over the filling so that it is completely enclosed.
- Keep on rolling tightly until the whole rice paper wrapper is rolled up.
- To serve, cut the rolls in half on the diagonal.