Vietnamese Summer Roll
Ingredients
- 10-12 rice wrappers
- 200 g cooked shrimp , peeled, deveined & cut in half
- bay leaf
- 5 peppercorn
- 2 cucumbers
- 2-3 spring onions
- 100 g rice vermicelli noodles or mong bean noodles
- fresh mint leaves
- fresh Thai basil
- fresh coriander leaves
- lettuce
Peanut Sauce:
- 2 tbsp peanut butter, preferably smooth or crunchy
- 1 tbsp soy sauce
- 1 tbsp white vinegar
- ½ tbsp lime juice
- 1 tbsp honey
- 1- inch ginger, grated
- ½ tsp garlic, minced
- ½ tsp crushed chilli, sambal or other chilli paste, adjust to taste (optional)
- water to thin
Instructions
- Combine the Peanut Dipping Sauce ingredients. Mix briefly and thin with water until you reach desired consistency. Adjust sour with vinegar, salt with salt and spiciness to taste.
- To prepare shrimp, bring water to a boil in a pot and season with bay leaf and peppercorn. Lower the heat; add the shrimp to cook for 5 minutes. Remove from water, cut in half, and leave shrimp on the side.
- To prepare the noodles, soak noodles in boiling hot water for 3- 5 minutes or until al dente. Drain and keep on the side.
- Cut the cucumber and spring onions into 2- to 3-inch-long matchsticks.
- Wash the mint, drain and dry with a salad spinner. Repeat the same procedure with the Thai basil.
- To prepare the rolls, fill a large bowl with warm water. Dip one wrapper into the hot water for a few seconds and lay the wrapper flat on a kitchen towel to dry.
- Place 2 shrimp halves, a handful of vermicelli noodles, basil, mint, spring onion and cucumbers in the centre of the wrap, leaving at least 1 inch uncovered on each side.
- Carefully fold the bottom half, then each side flap and roll away from you. If the rice paper is moistened properly, it should easily stick and roll.
- Serve spring rolls with sweet chill sauce on the side.