Vietnamese summery rolls

Vietnamese summery rolls

By
From
V is for Vegan
Makes
8

These crunchy, fresh herby rolls from Vietnam are great picnic standbys, particularly if you have gluten-free guests. Think of them as little transparent windows of goodness. The bottom layer of filling, which will be turned over when finished, should be artfully arranged, as it will be visible through the wrapper. Once you get the hang of rolling them up, you’ll return to this recipe regularly. On the shoot, food stylist Alice had the idea of adding delicate edible flowers, like eating a summer garden.

Ingredients

Quantity Ingredient
100g vermicelli rice noodles
10 round rice-paper wrappers, (include 2 extra so that you can practice!)
16 button mushrooms, each sliced into 4 thin slices
12-16 baby lettuce leaves
1/2 cucumber, cut into thin, 4 cm-long batons
2 carrots, peeled and cut into thin, 4 cm-long batons
3 spring onions, halved lengthways and cut into 5 cm sections
100g bean sprouts or alfalfa sprouts
handful each coriander and mint leaves
handful thai sweet/holy basil leaves, (or ordinary basil leaves)
1-2 red chillies, finely diced
borage flowers, cornflowers and marigold petals

For the dipping sauce:

Quantity Ingredient
50ml soy sauce
squeeze lime juice

Method

  1. Soak the rice noodles in boiling water for 5–10 minutes until soft, then drain and cool.
  2. Set up an assembly line, with several small bowls for the filling ingredients, and one large bowl of hot water to soak the rice wrappers, with 1 or 2 soaking at a time. Lay a clean tea towel on the work surface.
  3. Take one soaked, soft rice wrapper and lay it carefully on the tea towel. Place 8 mushroom slices in a row, one-third of the way up the rice wrapper, leaving a space at either end for folding.
  4. Taking care not to overfill the roll, add 1 or 2 baby lettuce leaves, then a couple of batons of cucumber and carrot, and some spring onions and bean sprouts or alfalfa. Add some herbs and a few strands of rice noodles. Sprinkle the diced chilli on the rest of the rice wrapper, along with a few pretty leaves and the edible flowers.
  5. Fold over the sides into the centre, then roll up tightly, gathering in as you go and folding in the ends, finally rolling the whole thing into a cylindrical shape. Place seam side down, so they aren’t touching, and cover with clingfilm until you have assembled them all.
  6. For the dipping sauce, mix the ingredients together. Arrange the summery rolls on a serving dish and dip in the sauce.

Options:

  • Instead of rice wrappers, you can use sturdy salad leaves such as Swiss chard with the above fillings, or with more westernised fillings like hummus with julienned carrots or radishes.
Tags:
Vegan
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