Vietnamese Summer Rolls
Taken from Seasonal Suppers by Fi Buchanan
Serves 4
Ingredients
- 1 large carrot
- zest and juice of 1 lime
- 1 tsp sugar
- 1 tsp salt
- 150g vermicelli rice noodles
- 12 sheets of rice paper about 20cm diameter
- 200g cooked king prawns, cut in half from top to bottom
- 1 red pepper, deseeded and cut into thin strips
- 30g mint, stems discarded
- 15g basil, thick stems discarded
- 30g coriander
For the dipping sauce:
- 100ml hoisin sauce
- 60g peanut butter (smooth or chunky)
- 1 garlic clove, grated or finely chopped
- 15ml rice vinegar (or white wine vinegar will do)
The process of assembling these is straightforward once you get a handle on it, and it can be great fun to set up all the components at the table and let people roll their own. You could add other vegetables such as cucumber or radishes as well as or instead of the red pepper, and vegetarians can substitute tofu for the prawns.
Method
Finely cut the carrot into thin strands. Put it in a bowl and sprinkle over the lime juice and zest, the sugar and the salt and mix well with your fingertips. Allow to marinate for 10 minutes or so whilst you prepare everything else.
Cook the vermicelli rice noodles according to the packet instructions and rinse well in cold water as soon as they’re cooked. Snip them a couple of times with scissors when they are cool in the bowl to make it easier to get a portion size. Prepare the rest of your ingredients and place in bowls within easy reach. Have a wide shallow bowl with warm water ready for the rice paper circles.
To make a roll, dip your rice paper into the warm water for a couple of seconds at most – completely submerge it, then quickly take it out and lay it on a clean plate or board. Work within the centre rectangle and lay your first ingredients down so the most attractive side is facing the rice paper. I normally do three halves of prawn, then some carrot, vermicelli, pepper slices, a few leaves each of mint and basil and a decent sprig of coriander. Then fold the rice paper edge closest to you up and over the ingredients, bring in the sides and roll it over until it’s sealed.
Make a dipping sauce by whisking the hoisin, peanut butter, garlic and rice vinegar in a medium bowl. Add water a tablespoon at a time until it’s the consistency of double cream and serve alongside the rolls.
