Vietnamese Summer Rolls – Summer recipe

by Bread & Honey

June 21st 2017

The prettiest of garden party canapés.

You can make these with prawns or colourful raw vegetables & fruit!

Serves: 20 rolls

INGREDIENTS | Summer Rolls

170ml AMOY WHITE RICE VINEGAR

165G PALM SUGAR

5g RED THAI CHILLI

250g GRATED CARROT

0.5g COS ROMAINE LETTUCE

0.25g CORIANDER

16-20 HEADLESS KING PRAWNS

200g 22cm BAMBOO TREE RICE PAPERS (1x rice paper wrap per roll)

250G MOULI (finely shredded)

INGREDIENTS | Nuoc Cham Sauce

75g PALM SUGAR

80ml THAI FISH SAUCE

125ml FRESH LIME JUICE

1 clove GARLIC (crushed)

5g RED THAI CHILLI

 

METHOD

1) Bring the rice vinegar and sugar to the boil with the

chilli. Stir to dissolve the sugar and make a pickling

liquid. Set aside and cool down completely.

2) In a bowl combine the carrot and mouli, with the

pickling liquid and let it sit for at least an hour before

serving, stirring occasionally. Strain set the vegetables

aside and discard the liquid and chilli halves.

3) Finely shred the lettuce.

4) To make a roll dip a rice paper wrap in a bowl of

warm water until soft & translucent. Lay on a clean

work surface and place a small amount of lettuce onto

the wrapper, close to one edge, and top with the

pickled carrot, mouli and herbs.

5) Make a few small cuts with a sharp knife to the

underside of each prawns (will help to straighten it).

Place the prawn on top of the other ingredients. Fold

to enclose.

6) Repeat.

Share this post

Recent Posts

Follow us on instagram