Vietnamese Summer Rolls
A light, fresh and healthy lunch
Serves 2 (2 rolls per person); Preparation/cooking/assembly 15 minutes
- 4 rice paper wrappers
- 100g of prawns (the bigger the better, but any size will work)
- 1 small carrot
- 50g rice noodles
- 5g mint
- 5g chives
- 5g coriander
- 40g salad leaves
- Dipping sauce of choice (I usually opt for just sweet chili sauce)
- Chopping board and knife
- Small saucepan
- Small bowl of ice water
- Container of water large enough to fit the rice paper wrapper into for soaking (I use a frying pan filled with water)
Start by boiling the prawns for a couple of minutes in salty water. Once cooked drain them and put them in the ice water to cool down then do the same with the rice noodles (check your packet instructions but they usually need about 4/5 minutes to cook through).
While the noodles and the prawns are cooling chop the carrot into small matchstick pieces and get the herbs and leaves ready to assemble the rolls. After about 5 minutes the prawns and the noodles should be nice and cold so you can retrieve them from the ice water. Make sure you drain them well as you don’t want excess water inside the rolls.
Now you can start to assemble the rolls. The first thing to do is to soak the rice paper wrapper. It’s best to do this one wrapper at a time and assemble each roll before moving onto the next wrapper. Soak the wrapper in the water for about a minute until it is pliable but does not disintegrate, then lay if on a flat surface.
Layer up a quarter of each of the filling ingredients in in the middle of the wrapper in a rectangle. Try not to overfill the wrapper but instead leave space at the ends and sides to wrap the roll. The order is not really too important, but I think it’s nice to see the prawns through the wrapper of the finished roll so don’t hide them in the middle of the filling!
As for actually rolling the rolls; fold up the small ends first, then one of the longer ends, then gently but firmly roll everything onto the remaining long end.