Summers rolls are a simple, delicious & light dish – reflected in the name it really is more of a summer dish but at the moment I like to cling onto summery dishes & try to put a bit of sun in my day with fresh tasty dishes like this. I’m all for comfort food & stodge atm but this is also v simple & comforting in its own way. Its requires a bit of prep but so quick to assemble & eat once everything is ready. This is the lighter non fried equivalent of the spring roll if you haven’t tried this before. Its a perfect recipe to attempt in Jan if you want something a bit healthier.
This is my first blog for a loooooong long time. I figured a post holiday themed post was a good excuse as any to get back into this. I am still in post holiday blues, I visited Vietnam & fell in love. It’s a beautiful & amazing country, the food is so tasty and the people so friendly. I would love to return one day. I’ve returned with a lot of food inspiration too.
Vietnamese Summer Rolls with Dipping Sauce (Makes about 8 rolls – serves 2-3)
Combinations of fillings for the rolls are endless, this is what has appealed & worked for me but you can easily omit any ingredients for different crisp veggies, swap the omelette for sliced belly pork or shredded chicken & many more combos
– Handful of blanched and cooled beansprouts
– Half a nest of rice noodles, boiled, cooled in cold water & drained
– 3 eggs
– 4-5 inch of cucumber finely sliced
– 1 small carrot, sliced into matchsticks
– 1 small pack of cooked prawns (roughly 200g)
– Bunch of fresh coriander, mint & thai basil
– Rice paper rolls
Dipping Sauce (Nuoc Cham)
– 2 part warm water
– 1 part rice wine vinegar
– 1 part fish sauce
– 1 tablespoon caster sugar
– 1 garlic clove finely chopped
– 1/2 red chilli, deseeded & finely chopped
– 1 Tbsp lime juice
To prepare, boil some water and pour over the rice noodles in a bowl, allow to soak for a few minutes. Drain, cool in cold water and drain again.
Beat the eggs, add 1 tbsp of vegetable oil to a small saucepan and make an omelette. Allow the omelette to cool on a plate and slice into thin strips after
Blanch the beansprouts, submerge into cold water and drain. Prepare the veg. Halve the prawns lengthways & roughly chop the herbs together. The thai basil has a very distinct & aniseedy ish flavour, its well worth trying to get if you can, its available in most chinese markets. If not just stick to coriander & mint.
Grab a plate and soak a cloth napkin if possible – or slightly soak kitchen paper. Drain slightly and lay on the plate. Place a paper roll on the soaked napkin or kitchen cloth and press gently for a few seconds. This will soften the roll to make it more pliable to make the summer roll.
The summer roll has a distinctive look with the prawn appearing most prominent – this is achieved by the way you layer the roll. First a the top of the roll, add the raw sliced veggies, beansprouts, herbs, noodles & sliced omelette. Just a sprinkle of each. Roll tightly till half the paper is rolled. Place 2 or three of the halved prawns into the crease of the paper, continue to roll so that the prawn appears on the outside more.
For the sauce, measure and prepare the above dipping sauce ingredients into a small bowl and mix together.