Fresh Vietnamese Summer Rolls with Nuoc Cham

8 rice paper wrappers

½ cucumber, deseeded and cut into fine matchsticks
½ red pepper, cut into fine matchsticks
1 carrot, cut into fine matchsticks
Handful lettuce, shredded

Handful mint leaves
Handful coriander
Handful Thai basil

100g mung bean vermicelli, soaked in hot water for 3 minutes and drained

Optional fillings
Cooked prawns
Cooked lemongrass beef
Tofu

The Nuoc Cham

Juice of 2 limes
2 tablespoons palm sugar
2 to 3 tablespoons fish sauce
2 to 3 tablespoons water

1 bird’s eye chilli, finely chopped
1 clove garlic, finely chopped

PREPARATION

1. Prepare the dipping sauce
   In a bowl combine lime juice and palm sugar. Stir until dissolved. Add fish sauce gradually, tasting as you go. Add water to balance. Stir in chopped chilli and garlic. Adjust until you achieve a balance of sweet, sour, salty and spicy.
2. Prepare the rice paper
   Dip one rice paper sheet into cold water for a few seconds until softened but still slightly firm. Lay flat on a clean cloth or board. Cold water gives you more control when learning.

COOKING

1. Layer the filling
   Place herbs first towards the bottom third of the wrapper so they show through once rolled. Add cucumber, red pepper, carrot and lettuce. Top with soaked vermicelli. If using prawns or beef, place them neatly so they will be visible through the rice paper.
2. Fold and roll
   Fold the bottom of the rice paper over the filling. Fold in the sides tightly, then roll forward firmly to create a compact cylinder. Keep the roll tight but do not tear the wrapper.
3. Repeat
   Continue with remaining wrappers. If using hot water to soften the rice paper, work quickly as it softens faster.
4. Serve
   Arrange rolls on a platter. Slice in half to showcase the colourful filling. Serve immediately with nuoc cham.

School of Wok Tips

• Use cold water when learning to give yourself more rolling time.
• Do not overfill or the wrapper may tear.
• Place herbs first for a beautiful presentation through the rice paper.
• Roll tightly but gently to keep the shape neat.

FAQs

Why is my rice paper tearing?
It may be over soaked or overfilled. Dip briefly and work quickly.

Can I make these vegetarian?
Yes? Simply use tofu or keep them fully vegetable based.

How long can summer rolls sit before serving?
They are best eaten fresh. If needed, cover with a damp cloth to prevent drying out.