Recipe of Favorite Vietnamese summer rolls

Hey everyone, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, vietnamese summer rolls. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Vietnamese summer rolls is one of the most well liked of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Vietnamese summer rolls is something that I have loved my whole life.

The rolls include rice vermicelli, lettuce, shredded carrots, a variety of herbs (the best combination is basil, mint and cilantro), and pork or shrimp or both. Top with some leaves of each herb, then daikon sprouts (if using), cucumber, and carrot. Arrange a small handful of noodles over. Summer rolls are one of the most popular appetizers in Vietnamese recipes.

To begin with this recipe, we have to first prepare a few ingredients. You can cook vietnamese summer rolls using 16 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Vietnamese summer rolls:

1. Prepare For the summer rolls:
2. Make ready 2 cups boiled kettle water (cooking the rice vermicelli)
3. Get 150 g peeled & pre-cooked prawns, halved (1 box, use more or less depending on preference)
4. Get 145 g rice vermicelli (use more or less depending on preference)
5. Make ready 10-12 round rice paper wrappers
6. Prepare 20 fresh mint leaves
7. Prepare 1/2 of a large red pepper, julienned (any colour depending on preference)
8. Take 8 leaves baby gem lettuce, thinly sliced across
9. Prepare 2 ripe avocados, thinly sliced lengthways
10. Make ready For the dipping sauce:
11. Make ready 2 gloves garlic, finely minced
12. Make ready 1 teaspoons fish sauce (nam pla, add more or less)
13. Make ready 1/4 cup water, room temperature
14. Prepare Juice 1 lime (add more or less)
15. Get 3 tablespoons palm sugar or white sugar (add more or less depending on preference)
16. Get 3 red or green chillis, thinly sliced across

A Vietnamese summer roll is the epitome of cool elegance: an exquisitely balanced salad of fragrant herbs, crisp lettuce, springy noodles, and a modest amount of protein neatly bundled into a stretchy, translucent rice paper wrapper. The eating experience is gloriously interactive. These light and healthy Vietnamese-influenced summer rolls are filled with cooked shrimp, rice noodles, and plenty of fresh herbs and vegetables for flavor and crunch. Once your ingredients are prepped, the rolling fun begins as sheets of rice paper are softened in water and used for the wrappers.

Steps to make Vietnamese summer rolls:

1. To save time, pour the boiled kettle water in a medium saucepan. Bring to a boil. Place the rice vermicelli in the boiling water for 2 minutes. Stir occasionally with chopsticks or a fork to separate the strands. Turn the heat off, let stand for another 2 minutes until just tender. Drain the vermicelli in a sieve and run under cold water to bring down the temperature. Once cool, drain the excess water and transfer the vermicelli onto a large plate, separate into small batches and set aside.
2. Cut the red pepper in half, de-seed the half being used and julienne. Transfer to a bowl. Cut the baby gem lettuce leaves in half, then thinly chop into smaller pieces (approx. 1 inch long) and transfer to a plate. Cut the avocado in half lengthwise around the seed. Open the avocado and remove the pit. Scoop out the avocado flesh, cut lengthways into thin slices and transfer onto a plate.
3. Rinse the pre-cooked prawns under warm water, drain to remove excess water and slice them in half. Transfer onto a plate. Separate twenty mint leaves from the stalk and transfer to the same plate with the lettuce.
4. For the rolling, I use a rice paper roll maker set, which comes with a rice water bowl and rice paper tray. However, you can use a pancake pan or flat skillet instead and fill with warm pre-boiled water. If using rice paper water bowl like myself, dip one rice paper into the warm water, rotate once and place wet rice paper on the tray. Alternatively, if using a pan place and rotate rice paper for 5 - 7 seconds to slightly soften, then lay rice paper flat on a large plate or chopping board.
5. For the next step, I developed a three-layer technique which will make this process easier. In a row across the lower centre, add a small amount of rice vermicelli and a few lettuce and mint leaves on top. Then place a few sticks of peppers, avocado above that, and then place 4 shrimp halves above that. Leave about 1 inch uncovered on each side. Do not overstuff the roll.
6. Roll everything up tightly by gently pulling up from the bottom of the roll and start to roll over each layer of the filling. As you roll, use your hands to tuck the filling rolling tightly. Once you have folded over the prawn layer, tuck the uncovered sides inward and continue to tightly roll the wrapper till the end. Place the finished roll on a large plate.
7. Repeat the process until all ingredients have been used. When placing the summer rolls on the plate, do not overlap the rolls to prevent them sticking to one another.
8. For the sauce, finely mince the garlic and thinly slice the chillis. In a pestle and mortar add the garlic, fish sauce, lime juice, sugar, chillis and water. Mix together thoroughly and taste (if the sauce is too sweet add more fish sauce. Or if too salty, add more palm sugar) and transfer to a small bowl. This is the dipping sauce for the summer rolls.
9. Serve and eat immediately with the chilli dipping sauce.

These light and healthy Vietnamese-influenced summer rolls are filled with cooked shrimp, rice noodles, and plenty of fresh herbs and vegetables for flavor and crunch. Once your ingredients are prepped, the rolling fun begins as sheets of rice paper are softened in water and used for the wrappers. Vietnamese Summer Rolls with Pork + Peanuts. Be sure to enjoy these summer rolls soon after they've been made. Rice paper tends to get a bit rubbery, dry, and/or brittle when stored in the refrigerator for more than an hour or so.

So that’s going to wrap it up for this exceptional food vietnamese summer rolls recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!