94. Vietnamese Summer Rolls

Name: 94. Vietnamese Summer Rolls
Prep time: 1 h 20 min
Cook time: 5 min
Total time: 1 h 25 min
Cuisine: Vietnamese, Asian
Ingredients: 250g vermicelli rice noodles; 1/8 red cabbage, shredded using a mandolin in 1mm slices; 2 carrots, julienned; 1 cucumber, seeds removed and cut into thin batons; 1 bunch coriander, loosely cut into strands; 1 bunch mint, leaves picked; 200g rice paper; 3 tbsp crunchy peanut butter; 3 tbsp hoi sin sauce; 60ml milk; 1 tsp sambal olek; 1 lime, juiced

3 steps

Prep:1h 20minCook:5min

The quantities I’ve listed made about 20 summer rolls. You can of course add other fillings if you like, this is more just my plain type. Perilla leaves are also great to add, but are not available in my area.

Updated at: Thu, 17 Aug 2023 10:31:33 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories536.3 kcal (27%)

Total Fat8.2 g (12%)

Carbs103.6 g (40%)

Sugars8.3 g (9%)

Protein11.6 g (23%)

Sodium589 mg (29%)

Fiber6 g (22%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

250gvermicelli rice noodles

0.13red cabbage

shredded using a mandolin in 1mm slices

2carrots

julienned

1cucumber

seeds removed and cut into thin batons

1 bunchcoriander

loosely cut into strands

1 bunchmint

leaves picked

200grice paper

Peanut Hoi Sin Sauce

3 Tbspcrunchy peanut butter

3 Tbsphoi sin sauce

60mlmilk

1 tspsambal olek

1lime juiced

Instructions

Step 1

Spend the lengthy process of finely and specifically preparing each element of your summer rolls. Cook the vermicelli by pouring boiling water over them and leaving to soak for about 3-5 minutes. Drain and rinse in cold water. Cut them with kitchen scissors to make them more manageable.

Step 2

Cut some of the rice paper sheets in half. Combine all the ingredients of the sauce together except the lime, and microwave for 30-60 seconds. This should soften the peanut butter enough to combine the sauce. Add the juice and taste. You may find, depending on your hoi sin sauce, that you need a little more salt if it’s too sweet and sour. You can add vegetarian fish sauce, oyster sauce, or even soy sauce to achieve this. When balanced, you’re ready to make rice paper rolls.

Step 3

Have a bowl ready of tap-hot water (not boiling, must be comfortable). Quickly dip a rice paper sheet in the water and lay out on a work surface. Dip a half of a sheet, and place it in the middle on top of your rice paper sheet. This will give added strength and ensure your roll doesn’t rip when you roll it. Next, arrange the non-noodle fillings in the middle of the rice paper, in the shape of a rectangle that is about 2/3rds the width of the rice paper. Place lots of different colours in contact with the rice paper, as when you roll it, that is what will make it pretty. Add the vermicelli noodles on top, so that the roll is roughly half noodles and half other items. To fold, start by folding in the sides, then bringing the edge closest you over the filling to the other side. Press down firmly to remove air, and roll to seal. Repeat until you’ve run out of fillings. Serve!