Serves 4
35 min
Vietnamese Summer Rolls
Recipe GLPR10681a93448ff3
Delicate rice paper rolls filled with tender rice vermicelli, succulent prawns, crisp vegetables, creamy avocado, and fresh herbs. These light and refreshing rolls are served with a vibrant fish sauce dipping sauce balanced with lime juice, garlic, and chilli. Perfect as a fresh appetizer or light main course.
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Ingredients
2 cups water
145 g rice vermicelli
10-12 round rice paper wrappers
150 g pre-cooked prawns, halved
1/2 large red pepper, julienned
8 leaves baby gem lettuce, thinly sliced
2 ripe avocados, thinly sliced
20 fresh mint leaves
2 garlic cloves, finely minced
1 teaspoon fish sauce
1/4 cup room temperature water
1 whole Juice of 1 lime
3 tablespoons palm sugar or white sugar
3 red or green chillies, thinly sliced
Directions
Bring 2 cups of water to a boil in a medium saucepan. Add the rice vermicelli and cook for 2 minutes, stirring occasionally with chopsticks to separate the strands. Remove from heat and let stand for another 2 minutes until the noodles are tender. Drain in a sieve and rinse under cold running water until cooled completely. Transfer to a large plate, separating into small batches, and set aside.
Halve the red pepper lengthwise, remove the seeds, and cut into thin julienne strips. Transfer to a small bowl. Slice the baby gem lettuce leaves in half, then chop into 1-inch pieces. Transfer to a plate. Halve the avocados lengthwise around the pit, scoop out the flesh, slice thinly lengthwise, and arrange on a separate plate.
Rinse the pre-cooked prawns under warm water and drain well. Slice each prawn in half lengthwise and arrange on a plate. Pick 20 mint leaves from the stalks and place on the same plate as the lettuce.
Fill a bowl or shallow pan with warm water. Dip one rice paper into the warm water, rotating it once, then place it on a flat surface such as a large plate or cutting board. Allow it to soften for about 5 seconds until pliable but still slightly firm.
Arrange the filling in three layers across the lower centre of the rice paper, leaving about 1 inch uncovered on each side. Start with a small handful of rice vermicelli and a few lettuce and mint leaves. Layer the pepper sticks and avocado slices above that, then place 4 prawn halves at the top. Do not overstuff.
Gently roll the wrapper up from the bottom, pulling it tightly and tucking the filling inward as you roll. Once you reach the prawn layer, fold the uncovered sides inward, then continue rolling tightly until the entire roll is sealed. Place the finished roll seam-side down on a large plate without overlapping other rolls.
Repeat the rolling process with the remaining rice papers and filling until all ingredients are used. Arrange the finished rolls on a serving plate, keeping them separate to prevent sticking.
Make the dipping sauce by finely mincing the garlic and thinly slicing the chillies. In a mortar and pestle, combine the minced garlic, fish sauce, lime juice, sugar, sliced chillies, and room temperature water. Mix thoroughly. Taste and adjust the seasoning—add more fish sauce if too sweet, or more sugar if too salty. Transfer to a small serving bowl.
Serve the summer rolls immediately with the chilli dipping sauce on the side.
