Jason Palin – Vietnamese Summer Rolls
Little spring rolls on a cutting board on sacking on wooden black worn surface, lettuce, lemon slices

Jason Palin – Vietnamese Summer Rolls

Vietnamese Summer Roll Recipe – Jason Palin

Your friends will love you forever once they have tasted these rolls of happiness! They are fantastic as a starter or enjoy a few as a main meal.

Chef’s Tip – The mint gives a true taste of Vietnam and prawns and pork work well together.

Ingredients

For the Summer Rolls

  • 200g of cooked and cooled mince – pork or chicken
  • 18 cooked prawns, shell and vein removed – chopped.
  • 150g vermicelli noodles
  • 12 coriander stalks, roughly chopped
  • 12 mint leaves, roughly chopped
  • 2 sprigs mint, (optional)
  • 2 spring onions
  • 6 leaves of iceberg or little gem lettuce
  • 6 rice paper roll wrappers

For the Hoisin, Garlic and Chilli Dipping Sauce

  • 1 tbsp cooking oil
  • 1 garlic clove, finely chopped
  • 2 tbsp hoisin sauce
  • 1/2 tbsp white wine vinegar, or cider vinegar
  • 1 tsp caster sugar
  • 1/2 tbsp chilli sauce
  • 1 tbsp water
  • 2 tbsp peanuts crushed or blended

Method

For the Summer Rolls

1. Fry the chicken or pork mince in a frying pan with about a tbsp. of oil. Stir frequently to ensure that the meat is cooked through – it will change colour from pinkish to brown. Remove from the heat and allow to cool.

2. If you have bought fresh prawns, poach them in boiling water with a pinch of salt for 2 minutes, or until the prawns are opaque. Drain and leave to cool. If you have bought cooked prawns, then just chop them!

3. Put the vermicelli in a pan with a lid, pour over boiling water and put the lid on for 5-10 minutes until soft. Drain and rinse with cold water.

4. Once all the ingredients are ready, place them on your work surface in containers ready to make the rolls. Pour some water into a tray deep and large enough to dip in the rice paper. Use a plastic chopping board or a plate as a base on which to make the rolls.

5. Dip one piece of rice paper into the water and take out as soon as all areas are moist. Do not let it sit in water. Lay the paper onto the chopping board or plate. Chef’s tip – only put one piece in at a time as they will stick together.

6. At the bottom centre of the paper, line up three chopped up prawns, a lettuce leaf, noodles, fried, cold minced meat and two or three pieces of each herb.

7. Fold the two sides in then turn the bottom flap up to cover the ingredients. It should look like you are making an envelope. Then, as tightly as possible, starting from the bottom, roll and push down as you go along until you reach the end. The summer roll should be a reasonable size that fits into your mouth. Tight rolls are easier to eat because the ingredients will not fall out.

For the Hoisin, Garlic and Chilli Sauce

8. Heat up a saucepan with oil. Fry the garlic until it browns slightly. Add hoisin sauce, vinegar, sugar, chilli sauce and water and bring to a gentle boil.

9. Pour the sauce into dipping bowls and sprinkle crushed peanuts on top. To eat, use your hands to hold the summer roll and dip it into the sauce.

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