Recipe: Vietnamese Summer Rolls
These rice paper rolled spring rolls are super fresh, pretty healthy and seriously moreish. With so much crispy pork, peanut, sesame, soy and pickled veg they are an absolute winner and remind us of Vietnam!
- 50 g carrots, julienned
- 50 g daikon radish, julienned
- 240 ml water
- 1 tbsp caster sugar
- 1 tsp salt
- 25 ml rice wine vinegar
- 1 tbsp veg oil
- 250 g pork mince
- 1 tbsp root ginger, minced
- 1 tbsp garlic, minced
- 2 tbsp soy sauce
- 2 tbsp roasted peanuts
- 1 tbsp sesame seeds
- 200 ml light soy sauce
- 1 lime
- 1 red chilli
- 1 tbsp toasted sesame seeds
- 50 g caster sugar
- 12 x 22cm rice paper
- 1 bunch of fresh basil (Thai preferably)
- 100 g vermicelli rice noodles
- 1 baby gem lettuce
Pickle The Veg
Pour the sugar, salt, water and rice wine vinegar into a jar.
Plop in your peeled and julienne cut carrot and daikon to submerge and leave to pickle for several hours. (Several days in the fridge is also fine)
Make The Crispy Pork
Get the vegetable oil nice and hot, then add the pork.
Brown it off really well until it all separates, then give it at least 20 minutes over a high heat to get it really crispy.
Add the chopped ginger and garlic, soy sauce, chopped peanuts and sesame seeds before cooking for another 5 minutes until the mix is dry.
Cook The Rice Noodles
Pour a kettle of boiling water over the rice vermicelli noodles and leave to stand for 4 minutes, then drain and cool under cold running water.
Create The Soy Dip
Reduce the soy sauce, caster sugar and lime juice until it’s slightly sticky.
Add the sliced chilli and toasted sesame seeds then leave to cool.
Soften the rice paper in warm water for a minute and lay two sheets out on a chopping board on top of each other.
Place a basil leaf just above centre then top with some pickled veg, the noodles, pork mince and cover with half a lettuce leaf.
Fold in the sides of the rice paper (at both ends of the line of filling).
Fold over from the nearest edge of the rice paper, then roll tightly up.
Repeat And Serve
Repeat until you run out of filling then serve with the dip, it’s essential!
Makes 12 rolls
Hungry for more? Try one of these!