Recipes - Vietnamese

Vietnamese Summer Rolls
Vietnamese Summer Rolls Recipe


Refreshing Vietnamese summer rolls, easy to put together and delicious for a summer afternoon!
Cooking Time: < 15mins
Serves:3 to 4
Total time: < 15mins
Course: Entrée
Cook Method: Raw/No Cook
Cuisine: Vietnamese









Ingredients:

8 Erawan Rice Paper 22cm
50 cup Wai Wai Rice Vermicelli
8 cup strawberries (diced)
1 cup pineapple (fresh or canned in natural juice; diced)
¼ cup Vietnamese mint, coarsely chopped
¼ cup Coriander
8 prawns (cooked and de-veined; leave tails)

Dipping sauce

2 tbsp Mae Ploy Sweet Chilli Sauce
2 tsp water
rice wine vinegar




Steps:
  1. Fill a large round flat dish with warm water. Place a sheet of rice paper in the warm water and when just soft, remove and place on a damp tea towel.
  2. Place cooked vermicelli, strawberries, pineapple, mint and coriander on to the bottom edge of the rice paper, leaving enough paper to completely cover the ingredients.
  3. Proceed to roll over once, turn in both sides of the sheet to enclose the filling and roll over again. Cut in half on a diagonal. Arrange the prawns on top of each roll, tail end out.
  4. Mix sweet chilli sauce, rice wine vinegar and water together in a small dipping bowl.
  5. Place prepared rice paper rolls on a plate and serve with sweet chilli sauce dip.

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Vietnamese Summer Rolls

Vietnamese Summer Rolls

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Refreshing Vietnamese summer rolls, easy to put together and delicious for a summer afternoon!

Cooking Time: < 15mins
Serves: 3 to 4
Total time: < 15mins
Course: Entrée
Cook Method: Raw/No Cook
Cuisine: Vietnamese
Ingredients

8 Erawan Rice Paper 22cm
50 cup Wai Wai Rice Vermicelli
8 cup strawberries (diced)
1 cup pineapple (fresh or canned in natural juice; diced)
¼ cup Vietnamese mint, coarsely chopped
¼ cup Coriander
8 prawns (cooked and de-veined; leave tails)

Dipping sauce

2 tbsp Mae Ploy Sweet Chilli Sauce
2 tsp water
rice wine vinegar

Instructions
  1. Fill a large round flat dish with warm water. Place a sheet of rice paper in the warm water and when just soft, remove and place on a damp tea towel.
  2. Place cooked vermicelli, strawberries, pineapple, mint and coriander on to the bottom edge of the rice paper, leaving enough paper to completely cover the ingredients.
  3. Proceed to roll over once, turn in both sides of the sheet to enclose the filling and roll over again. Cut in half on a diagonal. Arrange the prawns on top of each roll, tail end out.
  4. Mix sweet chilli sauce, rice wine vinegar and water together in a small dipping bowl.
  5. Place prepared rice paper rolls on a plate and serve with sweet chilli sauce dip.

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