Vietnamese summer rolls

Hey everyone, it's Louise, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, Vietnamese summer rolls. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This will be really delicious.

Vietnamese summer rolls is one of the most popular of current trending foods in the world. It's enjoyed by millions daily. It's easy, it's fast, it tastes yummy. They're nice and they look fantastic. Vietnamese summer rolls is something which I've loved my whole life.

Many things affect the quality of taste from Vietnamese summer rolls, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Vietnamese summer rolls delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Vietnamese summer rolls is 3-4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must prepare a few components. You can cook Vietnamese summer rolls using 16 ingredients and 9 steps. Here is how you can achieve that.

Summer rolls are one of my favourite side dishes I like to order when going to a Vietnamese restaurant and are great to eat on a warm day as it is super light and refreshing.

During the summer months, I often like to make them at home as it is perfect as a starter or as an accompany with other side dishes.

I find them super fun to make, which you can also do together with family and friends. Best of all everyone can choose and use whichever fillings they like to go into the summer rolls depending on preference.

My mum and I often make these together when we have guests and it's also a picnic favourite as its easy to eat with your fingers!

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Ingredients and spices that need to be Take to make Vietnamese summer rolls:

1. For the summer rolls:
2. 2 cups boiled kettle water (cooking the rice vermicelli)
3. 150 g peeled & pre-cooked prawns, halved (1 box, use more or less depending on preference)
4. 145 g rice vermicelli (use more or less depending on preference)
5. 10-12 round rice paper wrappers
6. 20 fresh mint leaves
7. 1/2 of a large red pepper, julienned (any colour depending on preference)
8. 8 leaves baby gem lettuce, thinly sliced across
9. 2 ripe avocados, thinly sliced lengthways
10. For the dipping sauce:
11. 2 gloves garlic, finely minced
12. 1 teaspoons fish sauce (nam pla, add more or less)
13. 1/4 cup water, room temperature
14. Juice 1 lime (add more or less)
15. 3 tablespoons palm sugar or white sugar (add more or less depending on preference)
16. 3 red or green chillis, thinly sliced across

Instructions to make to make Vietnamese summer rolls

1. To save time, pour the boiled kettle water in a medium saucepan. Bring to a boil. Place the rice vermicelli in the boiling water for 2 minutes. Stir occasionally with chopsticks or a fork to separate the strands. Turn the heat off, let stand for another 2 minutes until just tender. Drain the vermicelli in a sieve and run under cold water to bring down the temperature. Once cool, drain the excess water and transfer the vermicelli onto a large plate, separate into small batches and set aside.
2. Cut the red pepper in half, de-seed the half being used and julienne. Transfer to a bowl. Cut the baby gem lettuce leaves in half, then thinly chop into smaller pieces (approx. 1 inch long) and transfer to a plate. Cut the avocado in half lengthwise around the seed. Open the avocado and remove the pit. Scoop out the avocado flesh, cut lengthways into thin slices and transfer onto a plate.
3. Rinse the pre-cooked prawns under warm water, drain to remove excess water and slice them in half. Transfer onto a plate. Separate twenty mint leaves from the stalk and transfer to the same plate with the lettuce.
4. For the rolling, I use a rice paper roll maker set, which comes with a rice water bowl and rice paper tray. However, you can use a pancake pan or flat skillet instead and fill with warm pre-boiled water. If using rice paper water bowl like myself, dip one rice paper into the warm water, rotate once and place wet rice paper on the tray. Alternatively, if using a pan place and rotate rice paper for 5 - 7 seconds to slightly soften, then lay rice paper flat on a large plate or chopping board.
5. For the next step, I developed a three-layer technique which will make this process easier. In a row across the lower centre, add a small amount of rice vermicelli and a few lettuce and mint leaves on top. Then place a few sticks of peppers, avocado above that, and then place 4 shrimp halves above that. Leave about 1 inch uncovered on each side. Do not overstuff the roll.
6. Roll everything up tightly by gently pulling up from the bottom of the roll and start to roll over each layer of the filling. As you roll, use your hands to tuck the filling rolling tightly. Once you have folded over the prawn layer, tuck the uncovered sides inward and continue to tightly roll the wrapper till the end. Place the finished roll on a large plate.
7. Repeat the process until all ingredients have been used. When placing the summer rolls on the plate, do not overlap the rolls to prevent them sticking to one another.
8. For the sauce, finely mince the garlic and thinly slice the chillis. In a pestle and mortar add the garlic, fish sauce, lime juice, sugar, chillis and water. Mix together thoroughly and taste (if the sauce is too sweet add more fish sauce. Or if too salty, add more palm sugar) and transfer to a small bowl. This is the dipping sauce for the summer rolls.
9. Serve and eat immediately with the chilli dipping sauce.

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So that is going to wrap it up for this special food Recipe of Homemade Vietnamese summer rolls. Thank you very much for reading. I'm sure you can make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!