I absolutely love South East Asian flavours and these summer rolls are a perfect example of how fresh these type of flavours can be. They make a super light and tasty lunch, starter or party snack. You can buy round Vietnamese rice paper in most global supermarkets, but for the avoidance of doubt get them online. I use Sous Chef for most things like this as they have a HUGE array of ingredients. My partner doesn’t like the texture of rice paper, so alternatively you can use Chinese pancakes instead. You can put these lovely rolls with sweet chilli sauce or my light peanut satay sauce, both are absolutely delicious!
Soul Food Summer RollsPrint This
- For the filling:
- 1/2 Tbsp Rice vinegar
- 1/2 Tsp Caster sugar
- 1 Tsp Fish sauce
- Juice 1/2 medium lime (about 1 tablespoon)
- 150g Cooked peeled prawns (the small shrimp type)
- 1 small cucumber, cut into thin strips without the seeds
- 1 medium carrot, peeled and cut into thin strips
- 1 Red pepper cut into thin strips
- 2 Spring onions thinly sliced
- To assemble the rolls:
- 8 Vietnamese rice paper round wrappers - see the notes above for where to buy
- Or! Use Chinese pancakes which can be found in supermarkets
- 1/2 Tsp sesame oil
- Chopped Fresh Corriander
- Fresh mint leaves
Whisk the vinegar, sugar, fish sauce, and lime juice together in a large bowl. Once the vegetables have been chopped into nice thin strips (about 7cms long), pop them into the vinegar mix and set aside.
Make sure you chop and prep all your fillings before you start so it is easy to assemble them quickly once your wrappers are ready.
Soften the rice wrappers by dipping them in lukewarm water. Fill a large bowl half-way with water. Immerse 1 wrapper in the water until it softens, about 30 seconds. Use both hands to pull it up out of the water, being careful so it doesn’t collapse on itself, and immediately lay it flat on a clean work surface. I tend to use a damp chopping board to place them on so that they don’t stick. If you are using Chinese pancakes warm in a pan first.
Place 2 to 3 mint leaves down the wrapper, just slightly to the left of center. Then place two strips of each of your chopped vegetables on top. Top with 3 or 4 prawns and sprinkle some chopped fresh coriander over the top. Then roll it up! Essentially you wrap the roll up like a Burrito. A good example of how to do it can be found here.
Once wrapped pop them onto your serving dish (seam side down) and serve with a little sweet chilli sauce dip and my delicious satay sauce. Yummy!
Summer rolls can be made up to 2 hours in advance and either covered with a clean damp towel or popped in an airtight container and kept in the fridge.