One of my favourite apps to get at any Pho/Vietnamese restaurant is the Fresh Summer Roll. It's nice and light yet super filling. I can have these as a meal on their own.
I wish I could call this recipe as my own but there's not much I can do to enhance these rolls. I love them the way they are. You can cucumbers or carrots for some extra crunch.
Makes 8
Ingredients
8 sheets of rice paper
1 cup of cooked rice noodles
100g of cooked prawns (I cooked it with just a bit of oil, salt and pepper.. that's it!). Cut in half
1/2 head of butter or boston lettuce
For the sauces
Hoisin sauce is one of the main sauces I love dipping these rolls in
or
Spicy/Sweet/Tangy/Salt Fish Sauce:
6 tbsp water
2 tbsp brown sugar
1 to 2 tbsp spoon lime juice or calamansi juice
2 tbsp fish sauce
1 clove of garlic , minced
1 thai red chili pepper, minced
Mix all together!
Directions:
- Soak the rice paper in warm water until it's soft and pliable. Lay flat on a plate.
- Place 3 or 4 shrimps first
- Put a handful of lettuce
- Then a handful of rice noodles
- Roll! Roll an inch of the way, fold in the sides and continue rolling until the end and secure
Dip and enjoy!
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