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Vietnamese Summer Rolls

Recipe #: 201  |  Submitted By: unknown  |  Last Modified: 14 Oct 2011

Description: These summer rolls (so called because they are not deep-fried) are so quick and easy to make, an ideal alternative to sandwiches for a packed lunch.

Servings: serves 2

Vietnamese Summer Rolls
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Tags: SummerRollVietnameseVietnamese
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Ingredients for Vietnamese Summer Rolls

 1 carrot, grated

 50g beansprouts

 5cm piece cucumber, shredded

 1 tbsp fish sauce

 1 tbsp white rice vinegar

 2 tsp caster sugar

 8 spring roll wrappers

 handful fresh mint leaves, stems removed

 handful fresh coriander, chopped


Directions for Vietnamese Summer Rolls

Cooking Tip

Add sliced cooked prawns for extra texture and flavour.

1. Dip the spring roll wrappers one at a time in warm water and place on a damp tea towl to drain. Allow to dry off slightly.

2. Mix the vegetables with the fish sauce, white rice vinegar, sugar and a handful of coriander

3. Place a small mint leaf in the centre of each wrapper, add the vegetable filling and roll up, folding the side closest to you over first. Then pull the sides together like an envelope and then roll the parcel away from you until a neat rill is formed. It should be translucent in appearance. Serve sprinkled with fresh herbs, accompanied with Nuoc Cham or Sweet Chilli Dipping Sauce.


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