Vietnamese Summer Rolls

If you have ever considered making a Vietnamese summer roll, you may have been intimidated by the process. But these delicious rolls are not at all difficult. I learned my summer roll technique from a native of France.

Descriptions

If you have ever considered making a Vietnamese summer roll, you may have been intimidated by the process. But these delicious rolls are not at all difficult. I learned my summer roll technique from a native of France.

Directions

Step 1

Cook or soak the noodles just until al dente, according to package directions. Drain, rinse them under cool water, dry well, then toss the noodles with some sesame oil and a splash of soy sauce, and set aside

Step 2

Fill a shallow pan or large bowl with an inch of water. Place one rice paper in the water and let it rest for about 10-15 seconds approx. Wait until the sheet is pliable but not super floppy. Carefully lay it flat on a chopping board.

Step 3

Leaving about 1 inch of open rice paper around the edges, cover the lower third of the paper with a few pieces of butter lettuce, followed by a small handful of rice noodles, some cabbage, carrots, cucumber and the fresh herbs. Add protein right beside the herbs

Step 4

Fold the lower edge up over the fillings, rolling upward just until the filling is compactly enclosed. Fold over the short sides like you would to make a burrito. Lastly, roll it up. Repeat with the remaining ingredients

Step 5

To make the peanut sauce (or the Nước Chấm Sauce), mix all ingredients in a small bowl, mix until fully combined, add in 2 to 3 tablespoons water, as needed to make a super creamy but dip-able sauce.

Step 6

Serve the spring rolls with peanut sauce or Nước Chấm Sauce on the side. You can serve them cold or pan fried, sliced in half on the diagonal with a sharp chef’s knife

Nước Chấm Sauce:

  • 1/3 cup warm water
  • 3 tablespoons sugar
  • 2 tablespoons fish sauce, can add more to taste
  • 1 tablespoon lime juice
  • 1 Thai chilli, sliced
  • a clove of garlic, minced

Chef Jeeny Tips:

This is a great recipe for a summer BBQ, to bring for a picnic, to work or college. You can make them in advance and keep in an airtight container with a damp kitchen towel on top to avoid them drying out. Serve them cold or hot, equally fresh, healthy & delicious!

Ingredients (2-4 servings)
Salad Ingredients

  • Rice Paper
  • Protein: Cooked prawns (or pork, chicken, tofu, omelette etc.)
  • 1 package of rice vermicelli noodles, cooked
  • 1 cup of neutral flavour frying oil (vegetable, peanut, etc)
  • 1 cup green or purple cabbage very finely sliced
  • 2 carrots julienne cut or shredded
  • 1 red pepper very finely sliced or julienne
  • 1 cucumber (or courgette), de-seeded & finely sliced
  • 2 Spring onions, thinly sliced
  • Butter lettuce, fresh coriander. (mint & Thai basil)
  • ½ cup roasted peanuts or cashew nuts, chopped
  • 1 tbsp sesame seeds optional

Peanut Sauce:

  • 2 Tbsp toasted sesame oil
  • 2 tbsp tamari or soy sauce
  • 2 tbsp rice vinegar
  • 1 clove garlic, grated
  • ½ inch fresh ginger, grated
  • 1/2 tbsp chili sauce(sriracha)
  • 1 tsp lime juice
  • 1 tsp honey or brown sugar
  • Optional: 1 tbsp miso, peanut or almond butter
Recipe by Chef Jeeny Maltese
Jeeny Maltese

Jeeny Maltese is a Latin-American born TV chef and food writer. Regularly Featuring as a celebrity chef on RTE One, on the “Today Show with Maura & Daithi” and Virgin Media One on “The Six O’Clock Show”.

Recipe by Chef Jeeny Maltese

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