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Vietnamese Summer Rolls Recipe Ingredients

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VSRRI

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Vietnamese Summer Rolls Recipe Ingredients

Fresh, light and full of colour, these Vietnamese summer rolls are packed with juicy prawns, fragrant herbs, crisp vegetables and tender rice vermicelli, all wrapped in delicate rice paper.

Grouped product items
Product Name	Qty
Squid Brand Fish Sauce 720ml 泰式魚露 €2.99
Buy 3 for €2.28 each and save 24%
FRESH Coriander Leaves 170g 新鮮芫茜 €1.99
Maeploy Sweet Chilli Sauce 730ml €3.99
Lee Kum Kee Premium Light Soy Sauce 500ml 李锦记生抽 Special Price €2.08 Regular Price €2.99
Buy 12 for €1.65 each and save 21%
Lee Kum Kee Sweet Hoisin Sauce 567g 李錦記甜海鮮醬 €3.99
Siucra Sugar 1kg €1.99
Panda Smooth Peanut Butter 510g €3.99
FRESH ORIENTAL KITCHEN Gio Chanh Cong (Vietnamese Pork Roll) 500g 萬興越南正宗肉設 €6.99
Fresh Mint Leaves €2.99	Out of stock
HEERA Pink Peanuts 1kg 花生(粉皮) €6.99
LEE KUM KEE Rice Vinegar 500ml 李錦記醇釀米醋 €2.99
BAMBOOTREE Bun Tuoi Rice Vermicelli 400g 鮮米粉 €1.99
BAMBOO TREE Rice Paper 22cm 340g 越南米紙 €2.99

Vietnamese Summer Rolls Recipe Ingredients

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More Information
Code:	VSRRI
Country Of Origin	Vietnamese
How to use?	Eva Pau's Vietnamese summer rolls recipe Ingredients Serves 2 - 4 Makes 18-20 Summer Roll: 250g cooked prawns 1 medium carrot Half a large cucumber 1 packet 22 cm Vietnamese rice paper 100g of Vietnamese rice vermicelli (3mm, the thinner the better) or regular Rice vermicelli noodles 1 box of fresh edible flowers (20pcs) 100g Vietnamese Pork Roll (Gio Dac Biet Pate) Bunch of fresh mint leaves Bunch of fresh coriander Bunch of vietnamese perilla leaves 4-5 iceberg lettuce leaves Sweet Chilli Dipping Sauce: 1 tbsp rice vinegar 2 tbsp Thai sweet chilli sauce Few drops of fish sauce 1/2 tbsp fresh lime juice Peanut Dipping Sauce: 3 tbsp of 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 First prepare the fillings. Finely slice and julienne the carrots and cucumber into thin strips. Thinly slice the Vietnamese pork roll and cut into medium sized strips Cut the cooked prawns into halves. Soak the rice vermicelli in boiling water for 3 minutes, pour through a sieve, rinse it under cold water and set it aside. Prepare a large pan / bowl of cold water big enough to soak the rice paper into it. To start making the summer roll, place a damp tea towel on your chopping board. 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. Fill the rice paper with coriander, mint, carrots, cucumber, edible flowers, prawns, pork roll and some vermicelli. 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! Place the finished summer rolls on a bed of lettuce so that it doesn't stick to the plate. Garnish with edible flowers. 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. The summer rolls are ready to serve with the dipping sauces.
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