Fresh Vietnamese summer rolls filled with prawns, rice vermicelli, crisp vegetables, Vietnamese pork roll and fresh herbs, served with sweet chilli and peanut dipping sauces.
Prep Time: 30 minutes
Cooking Time: 5 minutes
Total Time: 35 minutes
Serves: 2–4
Makes: 18–20 rolls
Cuisine: Vietnamese
Course: Starter
Tags: Vietnamese Recipes · Summer Rolls · Fresh Spring Rolls · Prawn Recipes · Rice Paper Rolls · Asian Recipes · No-Cook Recipes
Ingredients
For the Summer Rolls
- 250g cooked prawns
- 1 medium carrot
- ½ large cucumber
- 1 packet 22cm Vietnamese rice paper
- 100g Vietnamese rice vermicelli, 3mm, or regular rice vermicelli
- 1 box fresh edible flowers, approximately 20
- 100g Vietnamese pork roll (Gio Dac Biet Pate)
- 1 bunch fresh mint leaves
- 1 bunch fresh coriander
- 1 bunch Vietnamese perilla leaves
- 4–5 iceberg lettuce leaves
Sweet Chilli Dipping Sauce
- 1 tbsp rice vinegar
- 2 tbsp Thai sweet chilli sauce
- A few drops of fish sauce
- ½ tbsp fresh lime juice
Peanut Dipping Sauce
- 3 tbsp crunchy peanut butter
- 2 tbsp hoisin sauce
- 2 tbsp soy sauce
- 1 tbsp white rice vinegar
- 1 tbsp crushed salted peanuts
- 1 tbsp sugar
- 3 tbsp warm water
Method
1. Prepare the fillings
Finely slice and julienne the carrot and cucumber into thin strips.
Thinly slice the Vietnamese pork roll and cut into medium-sized strips.
Cut the cooked prawns in half lengthways.
2. Prepare the vermicelli
Soak the rice vermicelli in boiling water for 3 minutes.
Drain through a sieve, rinse under cold water and set aside.
3. Prepare the rice paper
Fill a large shallow pan or bowl with cold water.
Place a damp tea towel on a chopping board.
Dip one sheet of rice paper into the cold water, making sure it is completely wet.
Remove it from the water and place it on the damp tea towel.
4. Fill the summer rolls
Arrange some coriander, mint, carrot, cucumber, edible flowers, prawns, pork roll and vermicelli in the centre of the rice paper.
Do not overfill the roll, as this can make it difficult to seal.
5. Roll the summer rolls
Fold both sides of the rice paper towards the centre.
Fold the bottom edge over the filling, then roll forwards tightly until the filling is completely enclosed.
Repeat with the remaining ingredients.
6. Arrange the rolls
Place the finished summer rolls on a bed of iceberg lettuce to prevent them from sticking to the plate.
Garnish with edible flowers, if desired.
7. Make the sweet chilli dipping sauce
Add the rice vinegar, sweet chilli sauce, lime juice and fish sauce to a small bowl.
Mix well and adjust the quantities to taste.
8. Make the peanut dipping sauce
Mix the peanut butter and hoisin sauce together to form a smooth paste.
Add the soy sauce, rice vinegar and sugar.
Slowly add the warm water while mixing until the sauce reaches your preferred consistency.
Stir in the crushed peanuts.
9. Serve
Serve the Vietnamese summer rolls fresh with the sweet chilli and peanut dipping sauces on the side.
