Vietnamese summer vegetable rollls
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Vietnamese summer vegetable rollls
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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)
- rice paper sheets Vietnamese
- carrot cut into Julienne
- cucumber thinly sliced and then cut into strips
- bean sprout
- red pepper or yellow pepper, cut into strips
- romaine lettuce aka cos lettuce, leaves cut to size
- mint leaf fresh
- Coriander fresh, leaves and stalks
Dipping sauce: - this will make enough for about 14 - 16 rolls
- 3/4 cup rice wine vinegar
- 1/4 cup palm sugar grated or crushed
- 1 tsp ginger minced
- 2 tsp fish sauce
- 1/4 chilli or as much as you like, finely sliced
- 3 Tbsp water or more if desired
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.
Notes
- Make as many as you like. Vietnamese rice paper rolls can be stored in the fridge for up to 3 days but are best eaten on the day they are made.
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