Member recipe

Vietnamese Summer Rolls

Member recipe by

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Cooking time

Prep: 30 minutes Cook: 30 minutes

Skill level

Easy

Servings

12 Rolls

These light and healthy Vietnamese summer rolls are filled with cooked prawn & pork, rice noodles, lettuce and fresh herbs for flavor and crunch. Once your ingredients are prepped, the rolling fun begins as sheets of rice paper are softened and used for the wrappers. Dipped in a peanut sauce, these rolls are a great hot-weather appetizer or light lunch.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.
Print

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

  • 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

  1. Prepare 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.

  2. Prepare 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.

  3. Wrap 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.

  4. Place 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.

  5. Add 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.

  6. PEANUT 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)

  7. Serve the fresh spring rolls with a bowl of peanut sauce on the side.

BBC GoodFood Magazine

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.