Vietnamese Summer Rolls
Fill with crunchy vegetables and meats of your choice, wrap things up and enjoy our Summer Rolls recipe!
Ingredients
- 50g of dried vermicelli noodle, cooked, drained & chopped
- ½ head of lettuce, shredded
- 1 red pepper, ½ cucumber & 1 medium carrot, chopped finely into match sticks
- Crushed Peanuts
- Fresh Mint
- 1 pack rice pancake pastries
Nuoc Cham Dipping Sauce
Ratio 1 Fish Sauce: 1 sugar : 2 water
- Fish Sauce
- Sugar
- Water
- 2 cloves Garlic crushed
- Lime Juice (one or two limes)
- 1 birds eye chilli
Method
Wrapping
Dip 1 summer roll pastry into a tub of cold water for 3 seconds
Lay the pastry down on the work top
Place cold filling in centre of the 1 st pastry
Once the pastry starts to soften, start the folding process
Fold the bottom centre into the middle and stick
Holding finger tips over the ‘roll’ and use thumbs to roll pastry tightly to enclose the filling
Keep rolling until you reach the middle of the pastry
Fold in both sides tightly and stick
Now continue rolling until pastries are fully closed and your summer roll has been made
Serve alongside your nuoc cham dipping sauce
Nuoc Cham Dipping Sauce
To make your nuoc cham dipping sauce start with the ratio of 1 Fish Sauce: 1 sugar : 2 water e.g.1 tbsp fish sauce: 1 tbsp sugar: 2 tbsp water.
Finely chop or crush your garlic and add to sauce
Squeeze the juice of your lime(s) and add to sauce to desired taste- start little and build up flavour
For a little extra kick, deseed your chilli and chop finely and add to the mix
Adjust flavours where necessary and enjoy!
- 50g of dried vermicelli noodle, cooked, drained & chopped
- ½ head of lettuce, shredded
- 1 red pepper, ½ cucumber & 1 medium carrot, chopped finely into match sticks
- Crushed Peanuts
- Fresh Mint
- 1 pack rice pancake pastries
Nuoc Cham Dipping Sauce
Ratio 1 Fish Sauce: 1 sugar : 2 water
- Fish Sauce
- Sugar
- Water
- 2 cloves Garlic crushed
- Lime Juice (one or two limes)
- 1 birds eye chilli
Wrapping
Dip 1 summer roll pastry into a tub of cold water for 3 seconds
Lay the pastry down on the work top
Place cold filling in centre of the 1 st pastry
Once the pastry starts to soften, start the folding process
Fold the bottom centre into the middle and stick
Holding finger tips over the ‘roll’ and use thumbs to roll pastry tightly to enclose the filling
Keep rolling until you reach the middle of the pastry
Fold in both sides tightly and stick
Now continue rolling until pastries are fully closed and your summer roll has been made
Serve alongside your nuoc cham dipping sauce
Nuoc Cham Dipping Sauce
To make your nuoc cham dipping sauce start with the ratio of 1 Fish Sauce: 1 sugar : 2 water e.g.1 tbsp fish sauce: 1 tbsp sugar: 2 tbsp water.
Finely chop or crush your garlic and add to sauce
Squeeze the juice of your lime(s) and add to sauce to desired taste- start little and build up flavour
For a little extra kick, deseed your chilli and chop finely and add to the mix
Adjust flavours where necessary and enjoy!