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10 sheets of rice paper
1 sheet of rice vermicelli noodles
1 cucumber, julienned
1 carrot, julienned
1 head of lettuce, torn into small pieces
200g prawns, cooked and de-shelled
Handful of mint leaves
For the dipping sauce:
1 tsp tamarind paste
100ml hot water, divided in 2
2 tbsp fish sauce
1 slice of lime
1 red chilli, sliced
1 clove garlic, minced
Place 1 tsp of tamarind paste into a small bowl and pour 50ml of hot water over it. Stir until the paste has broken down and strain into a separate bowl. Discard the remaining tamarind pulp.
Add the garlic, chilli, lime, fish sauce and remaining 50ml of hot water into the bowl of tamarind water. Stir well and set aside.
Boil the noodles according to the instructions on the packet. Once drained, pour a little sesame oil over them and mix well.
To set up your workstation, get a chopping board ready and pour some warm water into a large bowl.
Dip your hand into the water and brush it over the surface of the chopping board so that it’s damp.
Take a sheet of rice paper and dip it into the bowl of water for around 20 seconds until it’s pliable but not too floppy.
Place the sheet of rice paper onto your chopping board and place a piece of lettuce close to the bottom edge of the paper. Add a small pinch of noodles, carrots, cucumber and mint leaves on top of the lettuce.
Arrange a few pieces of shrimp above the lettuce, about an inch below the top edge of the rice paper.
Starting from the bottom edge of the rice paper, start rolling upwards. Once you get to the shrimp, fold in the left and right sides as you would a burrito. Finish rolling up until the end.
Repeat this process with the rest of the ingredients. If the chopping board is a little dry, dampen it with your hand.
Serve the Vietnamese summer rolls with your dipping sauce.