Summer rolls recipe
Summer rolls are traditionally made with shredded pork or prawns, but this version is vegetarian, stuffed with vermicelli noodles, shredded carrot, lettuce, mint, Thai basil and coriander. Serve with your favourite dipping sauce.
Recipe from Rosa’s Thai Café: The Vegetarian Cookbook by Saiphin Moore. Published by Mitchell Beazley, £20.
Ingredients
- 6 rice paper sheets (spring roll wrappers) with a diameter of 16cm (6¼ inches)
- 140 g dried rice vermicelli, soaked and drained
- 250 g iceberg lettuce, shredded
- 100 g carrot, shredded
- 30 g mint leaves, roughly chopped
- 30 g fresh coriander leaves, roughly chopped
- 30 g sweet Thai basil, roughly chopped
- 6 rice paper sheets (spring roll wrappers) with a diameter of 16cm (6¼ inches)
- 4.9 oz dried rice vermicelli, soaked and drained
- 8.8 oz iceberg lettuce, shredded
- 3.5 oz carrot, shredded
- 1.1 oz mint leaves, roughly chopped
- 1.1 oz fresh coriander leaves, roughly chopped
- 1.1 oz sweet Thai basil, roughly chopped
- 6 rice paper sheets (spring roll wrappers) with a diameter of 16cm (6¼ inches)
- 4.9 oz dried rice vermicelli, soaked and drained
- 8.8 oz iceberg lettuce, shredded
- 3.5 oz carrot, shredded
- 1.1 oz mint leaves, roughly chopped
- 1.1 oz fresh coriander leaves, roughly chopped
- 1.1 oz sweet Thai basil, roughly chopped
Details
- Cuisine: Vietnamese
- Recipe Type: Starter
- Difficulty: Medium
- Preparation Time: 25 mins
- Cooking Time: 0 mins
- Serves: 3
Step-by-step
- First, cook the vermicelli for the filling. Bring a large saucepan of water to the boil. Once the water hits a rolling boil, carefully drop the soaked vermicelli into the pan and cook for about 30 seconds, until done, then drain and leave to cool to room temperature.
- To make the rolls, fill a large shallow bowl with warm water. Take a sheet of rice paper and dip it into the water for 5 seconds, until translucent, then place it on a clean work surface.
- Put one sixth of the lettuce in a mound in the centre of the paper, followed by the carrot, mint, coriander, basil and vermicelli.
- To roll up, fold the side of the wrapper closest to you over the filling, ensuring it is tucked in neatly and tightly over the filling. Next, fold the right side of the wrapper toward the centre, pulling it taut across the filling, and press down the edges of the wrapper to seal. Repeat with the left side.
- Now roll up the filling in the wrapper, pushing the roll away from you, to create a log-shaped parcel. If needed, dab a little water on the edges of the wrapper to help seal it shut.
- Repeat with the remaining rice paper sheets and filling.
This recipe is from Rosa’s Thai Café: The Vegetarian Cookbook by Saiphin Moore. Published by Mitchell Beazley, £20. Photography by Louise Hagger.
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