Discover a lovely, healthy, recipe for Vietnamese summer rolls that can be served at a dinner party or as a healthy meal. I serve mine with hoisin dipping sauce.
Whenever my husband and I go to a vietnamese restaurant we always, always, always order vietnamese summer rolls. They are one of our favourite vietnamese dishes as they taste so delightful and fresh, and we can simply never go past them.
If you aren’t aware of what vietnamese summer rolls are, well, they are essentially rice paper circles that are wrapped around a pile of vermicelli noodles along with freshly chopped vegetables and herbs such as: carrot, cucumber, bean sprouts, lettuce, mint and coriander. Steamed prawns are often added to the wraps for added flavour.
Kind of like sushi but different!
They are usually served cold and with some kind of delicious sauce to dip them in.
I’ve tried them with all sorts of different sauces such as sweet chilli sauce and peanut sauce, but my favourite sauce to serve them with is a rich, dark, hoisin dipping sauce. It’s very simple to make and I will add it to the recipe below in case you want to try it.
When you start to make vietnamese summer rolls you are probably going to be cursing everything and everyone within cursing distance! 🙂
I ain’t gonna lie, my first 2 attempts were not fun, as I unwittingly allowed the rice paper to dry out. Never do this! If you allow the rice paper to dry out or your hands to become dry when rolling them then they will stick to anything and everything in sight and probably tear. It’s not fun!
My advice is to always have wet fingers when handling them and to make sure that you roll them on a wet tea towel or cloth. Also, there are different sizes of rice paper circles, so go for the largest which is the size of a large dinner plate. Try not to end up with the smaller cursed rolls until you are more experienced!
Then just slowly, slowly and carefully roll the rolls 🙂
And try to have patience!
You are acquiring a new skill so it’s just going to take a few attempts get it right.
It is worth it once you are done!
These vietnamese summer rolls are:
- Vietnamese rice papers, use the largest ones available.
- vermicelli noodles, 1-2 nests
- Chop up a mixture of vegetables, I use:
- cucumber, cut into match sticks
- carrot, cut into very thin ribbons using a vegetable peeler
- lettuce, finely chopped
- beansprouts, soaked for a minute in hot water and then drained
- red pepper, cut into matchsticks
- fresh mint, chopped
- fresh coriander/cilantro, chopped
- fresh prawns (optional) - 2 per vietnamese roll, lightly steamed
- For the dipping sauce:
- 4 tsp hoisin sauce
- ¼ cup seasoned rice vinegar
- 1 Tbsp minced peeled fresh ginger
- ½ tsp garlic, minced
- 1 small chilli, chopped (optional)
- Put your vermicelli noodles into a large bowl and pour over boiling water. leave for a few minutes and when soft drain and leave to the side.
- Whisk all of the dipping sauce ingredients together. Leave chilling until needed.
- Place a wet tea towel on the work top.
- Fill a bowl with warm water.
- Place one rice paper round into the bowl of warm water for about 15 seconds.
- Remove the rice paper from the bowl and place onto the wet tea towel. At the edge closest to you make a little pile of vegetables using a few bits of each vegetable and some of each herb and then add some vermicelli noodles. If you are adding prawns then add them to the pile as well.
- Carefully roll the edge closest to you across the filling, away from you.
- Holding the roll firmly, fold the sides of the wrapper in, so that all of the contents are enclosed. Continue to roll until you have a fully sealed roll.
- Lay on a tray with the seam down and cover with cling film until needed.
- Repeat until you have made all of the required summer rolls.
- Add the dipping sauce to ramekins and serve alongside the summer rolls on a plate or platter.
- You may like to cut the summer rolls in half to serve.