Vietnamese has to be my most loved and eaten cuisine – I find the food fresh, with subtle ingredient combinations that marry perfectly. Vietnamese summer rolls can be had for lunch, dinner or even an afternoon snack. They are so simple to make, you can use a variety of different ingredients and they’re so healthy! For me summer rolls ticks every box. This recipe I’ve used chicken, but prawn and tofu go wonderfully too.
- 60g rice vermicelli or rice noodles
- 8 rice paper wrappers
- 2 chicken breast fillets, sliced
- 1 carrot, julienne chopped
- 1 cucumber, julienne chopped
- 1 avocado, sliced
- 4 shallot stalks, sliced in half
- 3 tbl fresh coriander leaves, chopped
- 1/4 cup sweet chilli sauce
- 2 tablespoons fresh lime juice
- 3 tbl chopped fresh coriander leaves
Serves 4 (2 summer rolls each)
Fry chicken on a medium heat until cooked through and nicely browned on the outside.
Bring a medium saucepan of water to the boil. Boil rice noodles for 3 to 5 minutes, or until al dente, and drain. Rinse thoroughly with cold water so they don’t stick together and put aside in a bowl.
Fill a large shallow bowl with warm water. Dip one rice wrapper into the water for a few seconds to soften. Lay wrapper on a bench and place 2 slices of chicken, a handful of noodles, 2 cucumber sticks, 2 carrot sticks, avocado, half shallot stalk and coriander in a row across the centre, leaving about 5cm of the wrapper uncovered on each side.
Fold in uncovered sides of wrapper, then tightly roll to enclose the filling. Repeat with remaining rolls.
In a small bowl, mix the sweet chilli sauce, lime juice and coriander (you may need to add 1 tbl of water if it becomes too thick).
Serve the rice paper rolls with the dipping sauce.
Happy cooking, love Jem x