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.
Gluten-free
Dairy-free
Better version
Prawn rolls with fresh herbs and a tangy nuoc cham dip.
Per serving£3.20
Total cost£6.40
Time30 min
Ingredients for 2
- Rolls
- 6 rice paper wrappers
- 120 g cooked king prawns , halved lengthways
- 80 g rice vermicelli noodles
- 1 carrot , julienned
- 1 handful coriander leaves
- 1 handful mint leaves
- Nuoc cham
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 1 tbsp caster sugar
- 1 red chilli , finely chopped
Method
- Soak the vermicelli in just-boiled water for 4 minutes, then drain and cool.
- Whisk the fish sauce, lime juice, sugar, chilli and 2 tbsp water into the nuoc cham.
- Dip a wrapper in warm water until pliable, then lay prawn halves cut-side down in a row.
- Add noodles, carrot, coriander and mint, then fold the sides in and roll tightly over the prawns.
- Repeat with the rest and serve with the nuoc cham.
Equipment
- shallow bowl
- saucepan
- small bowl
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.
