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Adapted from the Wikibooks Cookbook: Summer Rolls
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Details
- Description
- Fresh, no-cook rolls of prawns, pork, rice noodles and herbs wrapped in rice paper. Fun to roll at the table. Adapted from “Summer Rolls” in the Wikibooks Cookbook (CC BY-SA 4.0). Doubled to 8 rolls for 4 people, started from dried vermicelli, made the prawns and meat amounts specific. Photo:
Tran Hai Duong, CC0pelican, CC BY-SA 2.0, via Wikimedia Commons (“Vietnamese spring rolls (23691938909)”). - Photo
Ingredients
- Unchanged: 8 rice paper wrappers
- Unchanged: 8 cooked prawns, halved lengthways
- Unchanged: 100 g cooked pork or chicken, thinly sliced
- Unchanged: 40 g dried rice vermicelli
- Unchanged: 1 cucumber, cut into fingers
- Unchanged: 8 leaves soft lettuce
- Unchanged: 4 leaves Chinese cabbage, halved lengthways
- Unchanged: 1 handful mixed fresh herbs (coriander and mint or basil)
- Unchanged: Warm water, for dipping
Method
Unchanged step 1:
Cook the vermicelli according to the packet (usually 3–4 minutes), rinse under cold water and drain well.
Unchanged step 2:
Get all the fillings ready on a board: prawns, meat, cucumber, lettuce, cabbage and herbs.
Unchanged step 3:
Dip a rice paper into the warm water and take it out as soon as it is fully wet (a few seconds). Lay it on a board or plate.
Unchanged step 4:
Arrange an eighth of the fillings in a neat pile near the edge of the paper, with the cucumber fingers parallel to the edge.
Unchanged step 5:
Fold the edge over the filling and roll it over once. Fold in the sides, then roll it up the rest of the way to close the roll.
Unchanged step 6:
Repeat with the remaining wrappers and fillings.
Unchanged step 7:
Leave the rolls for 5 minutes to dry a little before eating.