Vietnamese Summer Rolls
Gỏi Cuốn
Equipment
- 1 Small Bowl to soak the rice paper
- 1 Knife and chopping board
Ingredients
Summer Rolls
- 9 medium prawns
- 100 g rice vermicelli noodles
- 75 g carrot julienned
- 100 g cucumber julienned
- 1 handful Fresh mint and coriander leaves
- 12 rice paper wrappers
- 6 lettuce leaves
Peanut Sauce
- 2 tbsp peanut butter
- 2 tbsp filtered water
- ½ tbsp rice vinegar
- ½ tbsp soy sauce
- 1 tbsp maple syrup
- 1 tsp sesame oil
Instructions
Prepare the Ingredients:
- Boil the prawns until pink, cool them, then slice each in half lengthwise. Cook the vermicelli according to package instructions. Julienne the carrot and cucumber, and wash the lettuce and herbs.9 medium prawns, 100 g rice vermicelli noodles
Soften the Rice Paper:
- Fill a shallow bowl with warm water. Dip a rice paper wrapper for 3-5 seconds until pliable but not too soft.½ tbsp rice vinegar
Assemble the Rolls:
- On a damp surface, lay the rice paper flat. Place three prawn halves (cut side down) near the centre. Add a lettuce leaf, a small handful of noodles, and the vegetables and herbs.75 g carrot, 100 g cucumber, 1 handful Fresh mint and coriander leaves, 12 rice paper wrappers, 6 lettuce leaves
Roll the Paper:
- Fold in the sides first, then roll tightly from bottom to top, enclosing all ingredients.
Prepare the Sauce:
- In a bowl, mix the peanut butter, water, vinegar, soy sauce, maple syrup, and sesame oil until smooth.2 tbsp peanut butter, 2 tbsp filtered water, ½ tbsp soy sauce, 1 tbsp maple syrup, 1 tsp sesame oil
Serve and Enjoy:
- Serve the rolls with the dipping sauce on the side. The rolls should be fresh, fragrant, and slightly sticky to the touch.