RCI-SN.003.0262.002
Summer Roll
or Gỏi Cuốn in Vietnamese, are wraps of various ingredients in rice wafers, and are often confused with Nem or spring rolls (which, in turn, are often confused with egg rolls).
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- rice wafers (rice paper4 unittapioca sheet)
- 4-8 unit
- cooked pork or chicken meat50 g
- cooked vermicelli (thin rice noodles)50 g
- cucumber1 unitsliced into fingers
- leaves of lettuce (leafy variety - Romaine/Cos4 unitMignonette, etc.)
- leaves of Chinese cabbage2 unithalved lengthways
- fresh herbs1 unitto taste (e.g. coriander, basil, mint)
- a bowl of warm water1 unit
Method
1
Peel and devein the prawns, then bring a pot of lightly salted water to a boil and cook the prawns for 2-3 minutes until pink and opaque. Drain, let cool, then slice each prawn in half lengthwise.
5 minutes
2
Peel the cucumber and cut it into thin matchstick strips approximately 8 cm long. Set aside on a plate.
3 minutes
3
Wash and dry the fresh herbs such as mint, cilantro, and Thai basil, then remove the leaves from the stems and arrange them ready for rolling.
3 minutes
4
Fill a large shallow dish or bowl with warm water. Submerge one sheet of rice paper for about 10-15 seconds until it becomes soft and pliable, then lay it flat on a clean damp work surface.
1 minutes
5
Place a small handful of fresh herbs in the center of the rice paper, followed by a few strips of cucumber. Lay 3-4 prawn halves, cut side up, just below the center of the wrapper.
2 minutes
6
Fold the sides of the rice paper inward over the filling, then roll from the bottom up tightly but gently to form a neat compact cylinder. Repeat with the remaining ingredients.
10 minutes
7
Arrange the completed summer rolls on a serving platter, ensuring they do not touch each other to prevent sticking. Serve immediately with hoisin-peanut dipping sauce or a light fish sauce-based dip.