Vietnamese summer vegetable rollls

Name: Vietnamese summer vegetable rollls
Prep time: 20 min
Yield: 1 serving
Ingredients: Vietnamese rice paper sheets; carrots cut into Julienne; cucumber thinly sliced and then cut into strips; bean sprouts; red or yellow pepper cut into strips; romaine/cos lettuce leaves cut to size; fresh mint leaves; fresh coriander leaves and stalks; 3/4 cup rice wine vinegar; 1/4 cup grated or crushed palm sugar; 1 tsp minced ginger; 2 tsp fish sauce; 1/4 chilli finely sliced; 3 Tbsp water

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Prep Time
20 mins
Course
Appetizer
Cuisine
Asian

Vietnamese summer vegetable rollls

Iris Warren

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Healthy and fresh Vietnamese summer vegetable rolls with a delicious dipping sauce

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Ingredients

Vietnamese summer vegetable rolls: (make according to desired quantity)

Vietnamese rice paper sheets
carrots cut into Julienne
cucumber thinly sliced and then cut into strips
bean sprouts
red or yellow pepper cut into strips
romaine/cos lettuce leaves cut to size
fresh mint leaves
fresh coriander leaves and stalks

Dipping sauce: - this will make enough for about 14 - 16 rolls

3/4 cup rice wine vinegar
1/4 cup grated or crushed palm sugar
1 tsp minced ginger
2 tsp fish sauce
1/4 chilli finely sliced or as much as you like
3 Tbsp water or more if desired

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Instructions

To make the sauce:

In a small pot bring the sugar and rice vinegar to the boil, stirring constantly to dissolve quickly. I find grating the sugar helps to speed up this process. You don't want too much of the rice vinegar liquid to reduce otherwise it makes it too strong. Remove from the heat as soon as it's dissolved and add the ginger and chilli. Allow this to infuse as it cools
Add the fish sauce and water as needed to adjust the seasoning.

To make the rolls:

Have all your filling components ready in bowls around your work area. Soak the vermicelli noodles in boiling water for a few minutes until softened (follow the package instructions). Drain and refresh under cold water.
Have a large bowl of tepid water standing by to dip the rice paper sheets.
Working quickly, dip the rice paper sheet into the water very quickly and then place this on your working surface. You can also work on a dampened tea towel. Layer your fillings in a sausage shape towards the bottom of the sheet and start rolling it up as tightly as you can. Fold in the side bits (like a burrito) as you roll up. I find placing the rolls on a bed of lettuce leaves prevents sticking to the plate.
*tip - put your lettuce leaf down first followed by the noodles. They sort of contain it and help the rolling process. The noodles, if placed at the bottom of the pile, can move around making rolling a little more difficult.