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!
Vietnamese Summer Rolls
Makes 12 summer rolls
- 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
- 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
- Cut all vegetables, & strip herb leaves.
- Get a pie dish and fill it with warm water.
- 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.
- proceed to do this for the next 11 rolls – not forgetting an ingredient if possible!!
- You can keep them in the fridge for 12 or so hours before serving if necessary
- 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!)
Chilli Dipping Sauce: (Make Ahead)
- 1 lime – juiced
- 1.5 tbsp sugar
- one dried chilli – sliced (keep a few seeds)
- 1.5 tbsp Rice Vinegar
- Whisk all ingredients together in a small bowl & chill in the fridge for an hour or so prior to serving.