Vietnamese Summer Rolls
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
4
- Ingredients
- 9 ozs Rice noodles
- 4 Okra (sliced)
- ⅜ cup soy sauce
- 1 stalk Lemongrass (halved lengthways)
- 2.333 cups Prawn (ready to cook)
- 3 red chili peppers (chopped)
- 2 cloves garlic cloves (very finely chopped)
- ¼ cup Rice wine
- 2 Tbsps Plum sauce
- 16 sheets Rice paper (22 cm in diameter)
- 1 handful Thai basil (leaves picked)
- 16 stalks Garlic chive (cut into 6-7 cm lengths)
Preparation steps
1.
Cook the noodles according to the instructions on the packet. Drain in a sieve, quench in cold water and leave to drain.
2.
Put the sliced okra in a pan with 2 tbsp soy sauce and the lemongrass and bring to the boil. Add the prawns, blanch for 1 minute, quench briefly in cold water and leave to drain.
3.
For the dip, mix the finely chopped chilli and garlic with the rice wine, the plum sauce and the rest of the soy sauce.
4.
Fill a shallow bowl, slightly larger than the rice paper, with water. Spread out a tea towel next to the bowl and have a second one to hand. Dip the sheets of rice paper into the water one at a time and leave to soften for around 1 minute. Carefully spread out on the towel and pat dry with the second towel.
5.
Arrange noodles, okra, prawns, sliced chillies, basil and chives in the centre of each of the softened rice paper sheets. Fold in the sides and roll up lengthways. Spoon the dip into small bowls and serve with the rolls.
