Vietnamese Summer Rolls Recipe Ingredients

Method

1. First prepare the fillings. Finely slice and julienne the carrots and cucumber into thin strips.
2. Thinly slice the Vietnamese pork roll and cut into medium sized strips
3. Cut the cooked prawns into halves.
4. Soak the rice vermicelli in boiling water for 3 minutes, pour through a sieve, rinse it under cold water and set it aside.
5. Prepare a large pan / bowl of cold water big enough to soak the rice paper into it.
6. To start making the summer roll, place a damp tea towel on your chopping board.
7. Place one sheet of rice paper into the bowl of cold water making sure that the rice paper is completely wet. Then take it out and set it on the damp cloth.
8. Fill the rice paper with coriander, mint, carrots, cucumber, edible flowers, prawns, pork roll and some vermicelli.
9. Fold the rice paper in on both sides, it might stick slightly to the cloth. Then fold the bottom up and then roll the filling forward until it is tightly sealed. And keep going until all your filling is used up!
10. Place the finished summer rolls on a bed of lettuce so that it doesn't stick to the plate. Garnish with edible flowers.
11. For the sweet chilli dipping sauce - in a small bowl, mix together the rice vinegar, sweet chili sauce, lime juice and fish sauce. You can adjust the quantity as required depending on your taste. For the peanut dipping sauce, combine the peanut butter and hoisin sauce together. Mix it into a paste, then add the soy, vinegar and sugar. Slowly add the warm water to combine the sauce and lastly add in the peanuts and mix well.
12. The summer rolls are ready to serve with the dipping sauces.