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Vietnamese Summer Rolls

Ingredients:

  • 1 x packet Rice paper (about 12 sheets)– available in the international aisle, Fruit World and Asian supermarkets
  • 175g Rice vermicelli noodles
  • 250gprotein e.g. pork, shredded chicken, beef, scrambled eggs or tofu, prawns or tuna
  • 1 small handfulMint
  • 1-2 cups Lettuce
  • 1-2 cups Bean sprouts
  • 1 handful Coriander (optional)
  • 2 spring onions, chopped finely(optional)
Filed under: Appetizer, Noodles, Vietnamese
Submitted by: Dan 13 November 2013

A light and delicious meal that is fun to make, and easy on the waistline!

Prep time:
20 minutes
Cooking time:
15 minutes
Serves:
4
Rating:

Method:

Cook the rice vermicelli according to the directions on the packet, drain, refresh in cold water, drain again and set aside.

Season with salt & pepper and cook the protein as required - make sure the meat/eggs are cooked through, or the prawns or tuna are not overcooked if using.

Turn the rice paper ina bowl of hot water (but not boiling)to saturate and leave on a big plate to soften.

In the centre of the softened rice paper, add a bit of rice vermicelli noodles, be mindful of how much filling you put in as you’ll need to roll the paper over the top of the fillings.

Next, add the meat fillings, prawn and pork is a good mix.

Then add a bit of salad veges & herbs.

Roll the top of the rice paper over the middle of the fillings and tuck it underneath the fillings.

Roll it forward a bit so the middle fillings is secured and then fold the sides in.

Continue rolling it until the bottom flap has disappeared.


Serve with the dipping sauce of your choice - Martha Stewart has a good Spicy Hoisin Dipping Sauce!

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Ironically tried these out just this week, they are fabulous with the Vietnamese carrot and chilli spring roll dipping sauce from the supermarket international aisle with a small amount of Fish Sauce mixed into it. Yum! And so easy! - Antonia

 
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