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Vietnamese prawn summer rolls

 



Method 1


Ingredients


For the dipping sauce

2 garlic cloves

finely chopped

1 small red chilli

(deseeded if you don't like it too hot), finely chopped

1 tbsp finely chopped ginger

1 tbsp golden caster sugar

3 tbsp fish sauce

juice 1 lime

For the rolls

100g vermicelli rice noodle

or bean thread noodles

12 x 20cm round rice

paper wrappers (see tip, below)

handful mint

leaves

18 king prawns

cut in half lengthways

2-3 large iceberg lettuce

leaves, torn into 12 pieces

1 carrot

cut into thin batons

a handful coriander

a handful Thai basil

a handful long chives

50g beansprout


step 1

Make the dipping sauce by pounding the garlic, chilli, ginger and sugar together using a pestle and mortar, then stir in the fish sauce and lime juice. Alternatively, just blitz everything together in a mini blender.


step 2

Soak the rice noodles in a bowl of hot water for 15 mins, then drain well. Assemble all the prepared filling ingredients – once you start, you will need everything to hand.


step 3

When you are ready to make the rolls, dip one of the rice papers in a bowl of hot water, moving it around until the whole wrapper is soft – about 10-15 secs – then drain on a tea towel.


step 4

Place a rice paper wrapper on a board and at one edge of the wrapper, add a few mint leaves, then 3 prawn halves.


step 5

Place some lettuce on top of the prawns, followed by some noodles, a few strips of carrot and cucumber, some more herbs and finally some beansprouts. Don’t overfill the pancakes or they will be hard to roll.


step 6

Lift the edge of the rice paper wrapper nearest to you over the filling and, holding the filling in position with your fingers, start rolling up tightly.


step 7

When you’re about halfway, fold the ends of the rice paper in and over the filling so that it is completely enclosed.


step 8

Keep on rolling tightly until the whole rice paper wrapper is rolled up. To serve, cut the rolls in half on the diagonal.


RECIPE TIPS

RICE PAPER PANCAKES

Round rice paper pancakes –


also called rice paper wrappers –


come in various sizes. The larger


20cm pancakes (try Chinese and


Thai food shops) are ideal, as they


give you lots of excess pancake


to help with the rolling technique.


If you can only find 10cm pancakes,


you’ll need to make your rolls a bit


smaller and thinner, and wrapping


them will be slightly more fiddly.



Method 2


Ingredients:

- Rice paper wrappers

- Cooked prawns (shrimp), peeled and deveined

- Rice vermicelli noodles, cooked according to package instructions

- Lettuce leaves

- Cucumber, julienned

- Carrot, julienned

- Mint leaves

- Cilantro leaves

- Thai basil leaves

- Hoisin sauce

- Peanut dipping sauce (optional)


Instructions:

1. Prepare all your ingredients and have them ready for assembly.

2. Fill a bowl with warm water. Dip one rice paper wrapper into the water for a few seconds until it softens. Place it on a clean surface like a cutting board.

3. Place a lettuce leaf on the bottom third of the rice paper. Add a small handful of vermicelli noodles on top of the lettuce.

4. Add the prawns, cucumber, carrot, mint leaves, cilantro, and basil on top of the noodles.

5. Fold the sides of the rice paper over the filling, then fold the bottom of the rice paper up and over the filling. Roll it tightly to form a summer roll.

6. Repeat with the remaining ingredients.

7. Serve the summer rolls with hoisin sauce and peanut dipping sauce if desired.



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