Nom nom nom!

Vietnamese Summer Rolls

I made this great summer rolls for a small dinner party, LOL dinner party sounds so fancy. Basically, we had some people over and they were hungry.

The ingredients included: rice paper, green beans, cucumber, rice vermicelli, tiger prawns, crispy lettuce and herbs (Thai basil, cilantro and mint). You should also include some roasted pork, this would add some nice texture to the rolls.

Start by soaking the rice papers in some warm water for about 10-15 seconds until they turn soft. Place the wrapper on a plate and add the ingredients. I was in a bit of a hurry so I did not have to arrange the filling so neatly, you should do it in a particular order for the final product to look appetizing. Basically my summer rolls looked like a white sausage.

Fold in the sides and roll the paper so that you get a tight roll. I prefer to eat these cold, so make sure all the ingredients are properly chilled before serving.

A very nice dip sauce that is easy to make would include the following ingredients pictured below. Fish sauce, bird’s eye chili, garlic, lime, spring onions, palm sugar and water.

Bring the water and lime juice to boil. Add the sugar and stir until it dissolves. Add chopped garlic, chili and onions. Add fish sauce. Let it all cool down before serving, great!

Advertisements

2 responses

  1. johan

    I Like!

    2010/04/24 at 1:58 pm

  2. I had some viet rolls for dinner today! I absolutely love them!
    You don’t need to soak the rice papers for >10 seconds 🙂 just rotating them in the water quickly once is fine and place on the plate. It’ll get soft with the remaining water on it! Pretty cool 🙂

    2013/07/17 at 6:14 am

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s