Vietnamese Summer Rolls

July 14, 2019

 

 

These ever popular Vietnamese Summer Rolls are bursting with freshness and are light and crunchy all at once.

 

You can play around with the filling - add some cooked chicken or shrimp with the veggies. Depending on the season, I like to add raw mango, ripe mango or avocado.

 

It is important to not over fill the rolls or it will be difficult to roll them up neatly. 

 

These rolls need a dipping sauce. For convenience sake, you can pick up a ready Thai Sweet Chilli sauce, Sriracha sauce or any Asian dipping sauce from your supermarket. However, I have included below a basic sweet and sour soy dipping sauce. 

 

For the dipping sauce:

 

What you need-

 

  • 1/3 cup peanut butter

  • 2 tbsp lime juice

  • 1 tbsp vinegar

  • 1 tbsp honey

  • 2 tbsp soy sauce

  • 2 tbsp sriracha 

  • 1 green chilly, pounded and finely chopped

  • ½ tsp garlic, minced

  • 2-3 tbsp water, as required

  • Salt and pepper to taste

 

Putting it all together-

 

  1. Whisk all ingredients together and adjust to taste. Add more water If needed. It should be pourable consistency​

 

 

For the rolls:

 

What you need-

 

  • 1 Cucumber (thinly sliced)

  • 1 Carrots

  • ½ Bell pepper

  • 2 small Radishes

  • Avocado (optional)

  • ½ cup Purple cabbage

  • ¼ cup Spring onions, finely chopped

  • 2 cups Vermicili noodles

  • Handful of Mint leaves

  • Handful of Coriander leaves

  • 1 tbsp Vinegar

  • ½ tsp Sugar

  • 1 tbsp Lime juice

  • ¼ tsp Salt

  • 8 rice paper sheets

 

 

Putting it all together-

 

  1. Combine the veggies in a bowl. Add the vinegar, lime, sugar and salt. Adjust to taste. Don’t make the mix too wet.

  2. Cook the vermicili noodles in a pot of hot water for 5 mins and drain. Keep aside to cool.

  3. Make the spicy peanut sauce ahead of time for dipping.

  4. To assemble the rolls, prepare some warm water in a flat bowl or cake pan. Keep the filling and noodles and herbs ready. Dip in the water till soft. Place the moist paper on a flat board.

  5. Place the herbs in a straight line. Add some noodles. Add some veggie filling and a few more herbs. Fold the top and bottom of the rice paper, then tightly roll the sides till secure.

  6. Arrange on a platter and serve with a dipping sauce.

 

 

I love to see your creations. Snap a photo and tag @cucinamiabynatasha on Instagram or hashtag #cucinamiabynatasha. Follow me on Facebook  Youtube for more easy recipes.

 

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