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
Ultimate version
Prawn and poached pork rolls with herbs and a roasted peanut hoisin dip.
Per serving£5.75
Total cost£11.50
Time55 min
Ingredients for 2
- Rolls
- 8 rice paper wrappers
- 150 g raw king prawns , peeled
- 150 g pork belly , in one piece
- 80 g rice vermicelli noodles
- 1 handful Thai basil leaves
- 1 handful mint leaves
- 1 garlic chives
- 60 g beansprouts
- Peanut hoisin
- 3 tbsp hoisin sauce
- 1 tbsp smooth peanut butter
- 30 g roasted peanuts , crushed
- 1 tsp rice vinegar
Method
- Simmer the pork belly in gently boiling water for 15 minutes, then cool and slice thinly.
- Poach the prawns for 2 minutes until pink, cool and halve lengthways.
- Soak the vermicelli in just-boiled water for 4 minutes, then drain and cool.
- Warm the hoisin, peanut butter, vinegar and a splash of water into a smooth dip and top with crushed peanuts.
- Dip a wrapper until pliable, lay prawns then pork, then noodles, herbs, chives and beansprouts.
- Fold the sides in and roll tightly, repeat with the rest, and serve with the peanut hoisin.
Equipment
- saucepan
- shallow bowl
- 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.
