A few weeks ago I decided to make some Vietnamese summer rolls, and then couldn’t, as I couldn’t find the rice paper you need to make the wraps (so instead I made this soba noodle dish, which I’ve now made several times and is always delicious). But then before I left Brixton, I went to the Chinese supermarket there, and stocked up on rice paper wraps, so that I could finally make the rolls after the move!
These rolls are so fresh and delicious. They are a little bit fiddly with the wrapping, as the rice paper has a bit of a funny texture after it is soaked – it’s soft, but still not as sticky and pliable as it becomes a few minutes after the water has been absorbed. But once you get the hang of it, they come along pretty easily.
You could pretty much put whatever you wanted into these. I used the following for two people as lunch:
- 6 pieces of rice paper
- 1 pack prawns
- Dash of soy sauce
- Dash of fish sauce
- Dash of sesame oil
- 1/4 cucumber, thinly chopped
- Handful coriander, roughly chopped
- 1 small lettuce, thinly chopped
- 1 mango/pack of mango pieces, sliced
- Soy sauce and plum sauce for dipping
Step one: Fry off the prawns with the soy sauce, fish sauce and sesame oil until just pink. Leave to cool.
Step two: One by one, soak the rice paper pieces in a pan of cold water for one minute until pliable. Then layer up with the prawns, mango, cucumber, coriander and lettuce. I used three prawns and three pieces of mango per wrap.
Step three: Wrap the bundle up by folding in the left and right hand sides, and then rolling.
Step four: Serve cold with the dips!
Great for a hot summer’s day as a light lunch or you could also serve 1-2 per person as a starter.