Vietnamese Summer Rolls

These Vietnamese Summer Rolls are so good & so refreshing … and surprisingly easy to make (but no-one at your party needs to know that!!) They are the perfect accompaniment to a hot summers day and they are healthy too! To me they have an air of exotic vacation about them that I love!

As always, let me know what you think!

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Vietnamese Summer Rolls

Makes 12 summer rolls

Ingredients:

  • 36 cooked small/medium shrimp
  • 6 carrots, cut into matchstick sized peices
  • 1 whole english cucumber cut like the carrots
  • a large handful of parsley leaves
  • a large handful of mint leaves
  • a handful of basil leaves
  • spring mix lettuce bag
  • Rice noodles (vermicelli)
  • Rice Paper wraps

Method:

  1. Place the noodles into boiling water for 2 minutes and then drain and run under cold water – you can refrigerate these whilst you prep the other vegetables
  2. Cut all vegetables, & strip herb leaves.
  3. Get a pie dish and fill it with warm water.
  4. Working with one Rice paper wrap at a time, soak in the warm water for 10 seconds on each side and move to a clean surface – place 3 shrimp on the bottom, top with mint, parsley & basil followed by the carrots and cucumbers, a handful of the rice noodles & finish with a piece of lettuce, wrap up tightly – the papers can handle a little force.
  5. proceed to do this for the next 11 rolls – not forgetting an ingredient if possible!!
  6. You can keep them in the fridge for 12 or so hours before serving if necessary
  7. Serve with your favorite choice of dipping sauce – our favorites are sweet chili or the sauce pictured (the recipe for which I will add to the bottom of this post!)

 

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Chilli Dipping Sauce: (Make Ahead)

Ingredients:

  • 1 lime – juiced
  • 1.5 tbsp sugar
  • one dried chilli – sliced (keep a few seeds)
  • 1.5 tbsp Rice Vinegar

Method:

  1. Whisk all ingredients together in a small bowl & chill in the fridge for an hour or so prior to serving.

 

April 26, 2016

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