How to Make Vietnamese Summer Rolls

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How to make Vietnamese Summer rolls

These are very simple to make and are ideal for picnics or as a starter. This is a fun recipe to do with children and friends. They are extremely tasty and healthy too!

Ingredients (makes 12 in total)

1 pack of rice pancakes

100g of thin rice noodles

500g cooked king prawns

3 tablespoons of coriander leaves

2 carrots

1 iceberg lettuce

½ cucumber

1 tbsp crushed salted peanuts

For the dips

1 jar sweet chilli dip

50ml soya sauce

50ml water

1 tbsp honey

50ml fish sauce

1 tbsp fresh mint

Method

  1. Prepare all the ingredients for the filling. Peel and grate the carrots, cut the cucumber into thin batons, cut up the iceberg lettuce leaves so they are about 2 cm wide and 8 cm long.
  2. Soak the rice noodles in boiling water for 3 minutes (some instructions may vary, check the packet).
  3. Fill a wide bowl or frying pan with warm water.
  4. Put all the ingredients into separate bowls.
  5. Soak the rice pancakes in the warm water one at a time for 20 seconds until they are soft, do not leave for too long or they will break. Transfer to a plate and add the filling using the following steps. Do not worry if the pancakes are quite wet. Start by placing the filling slightly off centre.

Step 1 – Start with a few coriander leaves

Summer rolls Step 1 web

 

Step 2 – 4 prawns

Summer rolls Step 2

 

Step 3 – 3 sticks of cucumber

Summer rolls Step 3

 

Step 4 – Grated carrot, a few crushed peanuts and a small handful of rice noodles

Summer rolls step 4

 

Step 5 – 1 layer of lettuce leaves

Step 6 – A sprinkle of coriander leaves

Step 7 – You’re ready to roll. Start by folding the sides in first.

Summer rolls step 7 web

 

Step 8 – Fold the pancake over the filling and keep rolling all the way to the end. The pancake will naturally stick. Transfer to a plate.

Summer rolls step 9

 

When all the pancakes are made make the dip.

Mix together the soya sauce, honey, water, fish sauce and lime juice. Add a tbsp of finely chopped mint.

Serve the pancakes with the soya and sweet chilli dip.

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