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Vietnamese Summer Rolls

A summer refresher, filled with colourful vegetables. This recipe is from FoodFood TV channel

New Update
Vietnamese Summer Rolls
Main Ingredients Rice paper rounds , Rice noodles
Cuisine Vietnamese
Course Snacks and Starters
Prep Time 11-15 minutes
Cook time 31-40 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Vietnamese Summer Rolls

  • 4 Rice paper rounds
  • 1 cup Rice noodles boiled
  • 1 tablespoon Sugar
  • 1 medium Carrot peeled
  • 1 medium Cucumber peeled
  • 1 Raw mango
  • 2 tablespoons Vinegar
  • a few Basil leaves
  • a few coriander leaves
  • a few Mint leaves
  • 1 teaspoon Red chilli flakes
  • 2 teaspoons Honey

Method

  1. Mix vinegar and sugar and heat in a non-stick pan, stirring, till sugar dissolves. Pour into a bowl. Cut carrot and raw mango into thin strips.
  2. Deseed and cut cucumber into thin strips. Add all these to the vinegar mixture in the bowl and mix well. Let it stand, preferably overnight.
  3. Heat some water in a non-stick pan, but do not boil.
  4. Spread a wet cloth on the work top. Soak rice paper in warm water till they become transparent, take them out of the water and spread them out on the wet cloth.
  5. Place some rice noodles in the centre, followed by pickled vegetables, sweet basil leaves, a few fresh coriander sprigs, few mint leaves and roll tightly but gently, folding the sides as you roll.
  6. Make remaining rolls similarly and place them on a plate. Heat red chilli flakes with honey in a non-stick pan and let this come to a boil. Pour into a bowl, add 1 tsp vinegar from the pickled vegetables and mix.
  7. Cut the rice rolls into half and arrange them on a serving platter. Drizzle the sweet chilli sauce over them, garnish with a few sweet basil leaves and serve immediately.

Nutrition Info

Calories 166.25
Carbohydrates 39.32
Protein 2.23
Fat 0.22
Other Fiber 1.18
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