Autumn is here. The weather is getting colder, the air is chilly and clouds cover the sky. Here in Nottingham, we are feeling a little bit of autumn melancholy. We wanted to alleviate this gloominess, and because we are guilty of emotional eating, that is exactly how we plan to brighten our moods!
We thought, what better way to combat autumn melancholy than with… *drum roll please* SUMMER ROLLS *ba-dum-tss*.
Vietcentric's Fresh Summer Rolls
That’s right! We are giving away our recipes for free! This will be the first of a new occasional series of recipes for those who are unable to attend our cooking classes. Exotic and hard-to-find ingredients of recipes are also available on our web store so you won’t have to search high and low! Just click on the highlighted ingredient to go to our web store and purchase.
To give a little introduction, the Vietnamese summer roll is an iconic dish that’s loved around the world. It is super light, incredibly fresh, and perfect as a healthy snack or even a whole meal. It is also very easy AND fun to make. There’s even a vegan version, which we will get around to in our next recipe blog so don’t miss out!
The dish consists of 2 parts: the roll AND the sauce.
1. The roll
100g vermicelli rice noodle or bean thread noodles
Round rice paper
Handful mint leaves
18 cooked prawns, cut in half lengthways
300g cooked side pork, cut into thin strips
1 carrot, julienned
1 cucumber, julienned
A handful coriander
A handful Thai basil
A handful long chives
2-3 large lettuce leaves, torn into 12 pieces
A bowl of water or alternatively, a clean damp towel bigger than the rice paper
A clean flat surface
The trickiest part in making a summer roll is assembling all the ingredients.
Firstly, the rice paper is hard, to make it soft enough to roll, you can 1. Place the rice paper on the flat surface and tap it with water or dunk the rice paper in the bowl, making sure it’s damp but not soaking wet, alternatively, you can 2. Place the rice paper on the damp towel. Wait for a while until the rice paper becomes pliable.
Time to roll! Start at the corner closest to you, place the lettuce leaf first, then the herbs, followed by the julienned carrots, cucumber, and bean sprouts, and lastly one slice of pork and prawn. Then roll starting from the corner closest to you, fold the sides in at mid-roll, then continue until finish.
Tip: Roll lightly but firmly. The roll is as delicate as the taste of the dish itself.
2. The sauce
The summer roll is incomplete without the dipping sauce. The dipping sauce is the soul to the body that is the roll. A summer roll without a good sauce is like a musical without music, a movie with no visuals, or summer without sunshine.
2 garlic cloves, finely chopped
1 small red chilli, finely chopped
1 tbsp finely chopped ginger
1 tbsp caster sugar
3 tbsp fish sauce or vegan fish sauce
Juice of 1 lime
A small bowl
Mix all ingredients together in the bowl.
There you have it. The perfect summer rolls! Have fun making them and enjoy your hard work!
If you would like to try your hands at making them with a Vietnamese chef and get more insights, slots just opened for our November and December cooking classes, sign up here !