Vietnamese summer rolls

 

These are the fresh version of Vietnamese spring rolls.  They are completely adaptable to any veges or meat you may have in the fridge.  Quick, easy and a really social type of meal

 

Ingredients

Rice papers

Tiger prawns – cooked with sweet chilli sauce and ginger

100gm vermicelli – boil for 3-5 minutes till al dente

Lettuce

Cucumber sliced into thin slices into matchsticks

Carrots – peeled and sliced into matchsticks

Spring onions sliced into matchsticks

Fresh mint, Vietnamese mint or coriander

 

Dipping sauce – Nuoc cham

100ml fish sauce

50ml palm sugar or brown sugar

100ml lime or lemon juice

½ clove garlic finely sliced or chopped

½ – 1 fresh read chilli – deseeded and chopped or sliced into thin rounds

 

Method

Soak 1-2 rice papers in a large flat dish of room temperature water until soft and pliable – about 1-2 minutes.

Lay the rice paper on a clean tea towel and lay a small amount of each of the above ingredients to one side of the paper.

Roll the rice paper and ingredients up into a tight roll.

Serve with Nuoc cham dipping sauce, sweet chilli dipping sauce or a Satay sauce.