Vietnamese summer rolls

(Makes 12)

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.