Vietnamese summer rolls with dipping sauce
First make the dipping sauce. This can be made a few days in advance and stored in the fridge. Hold off on the lime and chillies until ready to serve.
For the dipping sauce:
- Put the fish sauce, vinegar, sugar, garlic and chilli in a pan. Stir and hear for 5 minutes.
- Take off the heat and add 1 tablespoon of lime juice. Add more lime juice and season to your taste.
For the summer roll:
- Mix the carrot, cucumber, spring onions and herbs in a bowl.
- Prepare a bowl of warm - hot water. Dip in one rice paper until it is malleable but not soggy.
- Place on your board, lay your choice of prawn, pork or beef along the middle in a line parallel with you, place a large pinch of your carrot and cucumber mix on top, and then a pinch of the vermicelli. Do not overfill!
- Carefully fold the edges at each end of your mixture in towards the middle. Pull up the rice paper edge closest to you and start to wrap over the top of your folded edges and the mixture. Pulling in the sides and the mixture as you go, roll over the rice paper so you create a tight and sealed roll.
- Serve rolls, arranged attractively on a plate, with individual ramekins or sauce bowls for the dipping sauce
- Try these with a Prosecco or dry (ish) Riesling.
- This is the perfect summer dish – fresh, light and tangy! Lovely as a starter, in a picnic or a buffet.
- The rolling technique may take some practice…. You may prefer not to serve your first effort to guests! Anyway that means you get to taste before you serve!
- Make some rolls with tofu or without meat if you are serving vegetarians.