Vietnamese summer rolls are fresh and light, filled with aromatic herbs – making them perfect for the hot (ish!) weather. Oh, and unlike spring rolls (are there such things as winter or autumn rolls I wonder?), they aren’t fried, but served cold.
These do take a little bit of time to make, mainly because rolling them is a bit fiddly to start. The wrappers are extremely fragile when wet and my technique was clearly not great. (I did eat all my ‘mistakes’ along the way, which still tasted yummy).
Ingredients (Makes 8-10):
- About half a packet of glass noodles, soaked for 10 mins in warm water
- 180g pack cooked & peeled tiger prawns, cut in half lengthways
- Half a cucumber, deseeded and cut into matchsticks
- 1 carrot, cut into matchsticks
- 1 packet Vietnamese summer roll wrappers (dried rice paper rounds – available in Asian supermarkets)
- Handful of fresh coriander, chopped
- 20 fresh mint leaves
For the dressing:
- 1 red chilli, deseeded and finely chopped
- 1 tablespoon fish sauce
- 1 dessertspoon caster sugar
- Juice of 1 lime
- Whilst your noodles are soaking, prepare your vegetables.
- To make the dressing, put all the ingredients in a pestle and mortar and grind.
- Drain the noodles and pour over the dressing. Mix well.
- To assemble the rolls, dip one wrapper in warm water for a couple of seconds. Let the water drain off, then place on a flat surface. Lay 3-4 prawns on the wrapper, about a third of the way up. Layer noodles, carrot sticks, cucumber and coriander on top. Start to roll, folding the sides in after the first roll. Place the mint leaves at the top of the roll, so they can be seen clearly (this is purely decorative). The damp wrapper will seal itself.
- Repeat until you run out of ingredients.
- These make a perfect starter, snackette, or light lunch. They’ll keep overnight in the fridge (well covered) if you want to eat them for lunch the next day.
- Delicious on their own, or served with a chilli dip.