Starters
Vietnamese
VietnameseVietnamese Summer Rolls
Fresh, unfried rice paper rolls packed with herbs, noodles and crunch, served with a dipping sauce. The tiers build from a simple veggie roll to prawn-and-pork rolls with a proper nuoc cham and peanut hoisin.
Vegetarian
Vegan
Gluten-free
Dairy-free
Nut-free
Budget version
Veggie rolls with vermicelli and a quick sweet chilli dip.
Per serving£1.60
Total cost£3.20
Time25 min
Ingredients for 2
- 6 rice paper wrappers
- 80 g rice vermicelli noodles
- 1 carrot , julienned
- 1 cucumber , cut into batons
- 60 g lettuce , shredded
- 1 handful mint leaves
- 4 tbsp sweet chilli sauce
Method
- Soak the vermicelli in just-boiled water for 4 minutes, then drain and cool under cold water.
- Dip a rice paper wrapper in warm water for 10 seconds until pliable.
- Lay noodles, carrot, cucumber, lettuce and mint along the lower third of the wrapper.
- Fold in the sides and roll up tightly, then repeat with the rest.
- Serve with the sweet chilli sauce for dipping.
Equipment
- shallow bowl
- saucepan
The three ways, side by side
Budget
Veggie rolls with vermicelli and a quick sweet chilli dip.
Better
Prawn rolls with fresh herbs and a tangy nuoc cham dip.
Ultimate
Prawn and poached pork rolls with herbs and a roasted peanut hoisin dip.
