I know, I know…late for the train again. I seem to be a few steps behind at the moment when it comes to food fashion, but I get there in the end. And then, like the woman who still thinks shoulder pads should come with t-shirts (what…me with the sloping shoulders?!) I’ll keep trotting out my “new food discovery” for years to come!
Summer, even in England this year, makes us want lighter more refreshing foods and a trip round the local Caribbean/Asian store rummaging for new foodstuffs resulted in the purchase of some rice paper wrappers. Summer Rolls – enjoyed from time to time in restaurants but never made – it seemed like an obvious choice.
When I decide to make something, I behave in the same way as I do if I have made the purchase of a new gadget or a pair of shoes. I have to use/wear them straight away. All the recipes for Vietnamese Summer rolls seemed to call for minced pork or prawns. Which would have been lovely if I’d had them, but I had avocado so I went for an (almost) vegetarian/vegan version. They would have been properly veggie/vegan if I’d left out the fish sauce.
Most of the recipes did seem to agree that you can pretty much do what you like and were rather loose on quantities. I just boiled up some fine rice noodles, finely sliced an avocado and made up a batch of finely sliced vegetables then kept rolling until I ran out – 9 rolls later.
- Rice paper wrappers
- Finely sliced vegetables (I used a piece of red pepper, half a large carrot, one spring onion, 2 leaves of Chinese cabbage and about a third of a courgette) mixed with some finely chopped mint, coriander and basil and a splash of fish sauce and the juice of half a lime
- Rice noodles soaked in hot water until soft (I used one block which gave me about a cup and a half)
For the peanut dipping sauce
- 2 heaped teaspoons of smooth peanut butter
- 2 teaspoons of warm water
- 1 teaspoon of soy sauce
- 1 teaspoon of fish sauce
- The juice of half a lime
- A pinch of sugar
Get a little production line ready with a bowl of warm water big enough to hold your rice wrappers, a plate with a folded tea towel on top, your various filling ingredients, a clean plate to put the finished rolls onto and a few pieces of wet kitchen paper (or a damp cloth) to cover the rolls with to stop them drying out.
Dip a wrapper in the water and gently rub until it is transparent and soft (mine took less than 30 seconds). They are fragile but not overly so. Lay the wrapper on the plate with the clean tea towel.
Place your various fillings in the centre of the wrapper, piled on top of each other) then roll the top of the wrapper over the fillings, fold in the sides to seal and then roll the bottom half of the wrapper up. As the wrapper is still wet it will seal and keep the filling in. Place the completed roll on the serving plate and cover with a damp cloth or kitchen paper.
To make the dipping sauce, simply mix all the ingredients together. I also served the rolls with some sweet chilli dipping sauce.
Fiddly, but not too challenging, and fun to make. Healthy, delicious and surprisingly filling. Result all round!