Vietnamese Summer Rolls
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 12 Rolls
Ingredients
Summer Rolls
- 400g prawns (about 20 prawns)
- 300g pork
- 240g rice noodle (”bún”)
- 12 thick rice papers or a little bit more in case you broke a few (“bánh tráng”)
- 12 green lettuce leaves cut into Julienne (“xà lách”)
- 40g Vietnamese fresh basil (“húng quế”)
- 40g fresh mint (“húng cây”)
- 100g bean sprouts without the yellow part (optional) (“giá”)
- 1 bunch of Vietnamese chive cut into lengths (“hẹ lá”)
Peanut Dipping Sauce
- 400g prawns (about 20 prawns)
- 300g pork
- 240g rice noodle (”bún”)
- 12 thick rice papers or a little bit more in case you broke a few (“bánh tráng”)
- 12 green lettuce leaves cut into Julienne (“xà lách”)
- 40g Vietnamese fresh basil (“húng quế”)
- 40g fresh mint (“húng cây”)
- 100g bean sprouts without the yellow part (optional) (“giá”)
- 1 bunch of Vietnamese chive cut into lengths (“hẹ lá”)
- 2 tablespoons water
- 1 tablespoon Hoisin sauce (black bean sauce)
- 1 teaspoon crunchy peanut butter
- 1 teaspoon crushed peanut
- Half or 1 teaspoon minced garlic
- Half or 1 teaspoon minced long red chili
Method
- STEP 1Prepare the prawns In a saucepan bring water to a boil with a pinch of salt. Add prawns and simmer for 1 to 2 minutes until pink. Remove prawns and cool in iced water. Peel and cut in 2 parts prawns and then set aside.
- STEP 2Prepare the pork Heat the oil in a wok over medium heat. Sear pork for 1 to 2 minutes until lightly browned on all sides. When pork cool thinly slice it.
- STEP 3Wrap and roll! To make the fresh rolls briefly dip a rice paper in a bowl of water until soft (or just wet a little bit the rice paper with your fingers). Remove and place on a dry surface and smoothing it with your fingers.
- STEP 4Place the lettuce julienne onto the rice paper close to your body with a bit of rice noodles and top with some basil, mint and bean sprouts.
- STEP 5Add a line of 3 pieces of pork then a line of 2 to 3 pieces of prawns. Fold the 2 sides parallel and roll up tightly, press to seal with a little bit of water.
- STEP 6PEANUT DIPPING SAUCE Prepare and mix all ingredients in a bowl and stir well. Adjust chili at your convenience and add more Hoisin sauce if you prefer the dipping sauce more salted. (Keep in a fridge for 2 days only)
- STEP 7Serve the fresh spring rolls with a bowl of peanut sauce on the side.
