"These ever popular Vietnamese Summer Rolls are bursting with freshness and are light and crunchy all at once.
You can play around with the filling - add some cooked chicken or shrimp with the veggies. Depending on the season, I like to add raw mango, ripe mango or avocado. It is important to not over fill the rolls or it will be difficult to roll them up neatly."
Vietnamese Summer Rolls
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- Recipe Card
Prep time 30mins
Serves or Makes: 12 rolls
Recipe Card
Dipping Sauce
ingredients
- 2 tablespoons peanut butter
- 2 tablespoons lime juice
- 1 tablespoon honey
- 2 tablespoons soy sauce
- 2 tablespoons sriracha
- 1 green chili, pounded and finely chopped
- 1/2 teaspoon minced garlic
- 2 tablespoons water, plus more if needed
- salt, to taste
- pepper, to taste
For the Sauce
Method
Step 1
Whisk all ingredients together and adjust to taste. Add more water If needed. It should be of pouring consistency.
For The Rolls
ingredients
- 1 cucumber, thinly sliced
- 1 carrot, thinly sliced
- 1/2 bell pepper, thinly sliced
- 2 small radishes, cut into matchsticks
- avocado, sliced
- 1/2 cup purple cabbage, shredded
- 1/4 cup spring onions, finely chopped
- 2 cups vermicelli noodles, prepared according to package directions
- Handful of mint leaves
- Handful of cilantro leaves
- 1 tablespoon vinegar
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 12 rice paper sheets
For the Spring Rolls
Step 1
Combine the veggies in a bowl. Add the vinegar, sugar and salt. Adjust to taste.
Step 2
Cook the vermicelli noodles in a pot of hot water for 5 mins and drain. Keep aside to cool.
Step 3
To assemble the rolls, prepare some warm water in a flat bowl or cake pan. Keep the filling and noodles and herbs ready. Dip in the water till soft. Place the moist paper on a flat board.
Step 4
Place the herbs in a straight line. Add some noodles. Add some veggie filling and a few more herbs.
Step 5
Fold the top and bottom of the rice paper, then tightly roll the sides till secure.
Step 6
Serve with dipping sauce.