We've got a much-anticipated recipe; our Vietnamese Summer Rolls or "gỏi cuốn" - It's only pretty to look at but its fresh and packed with fillings that can easily be bought in your local shop. We've also made our favourite dip to go with the summer rolls - our the Thai satay sauce! Trust me, you'd want to make buckets of this sauce. 🤤 Asian fusion done right 🙌🏼
🕒 50 minutes 👤 2 -3 people
Ingredients
Rice paper
250g prawns
250g pork mince
Butterhead lettuce or shredded cabbage
Cucumber - julienned
Carrots - julienned
Mango - thinly sliced
Coriander
Mint
1 small pack glass noodles
2 tbsp soy sauce
Peanut Sauce - Thai Style
1 tbsp vegetable oil
1 tbsp of Thai red curry paste
1 can of coconut milk
4 tbsp of crunchy peanut butter
1 tsp fish sauce to taste
1 tbsp of sugar to taste
Method
Peanut Sauce
Heat the 2 tablespoons of vegetable oil in a saucepan over medium heat.
Add the curry paste and cook for a minute until fragrant.
Add the coconut milk, peanut butter, fish sauce and sugar.
Stir and cook until thick and evenly combined.
Taste and adjust seasoning with more fish sauce and/or sugar.
Preparing the noodles and cooking the meat
In a large bowl, soak your glass noodles in boiling water for 5 mins. Drain and set aside once ready.
Cook pork mince in a medium heat pan and season with soy sauce and fish sauce and do the same with the prawns. Keep your seasoning to simple as most of the flavour from summer rolls is in the peanut sauce!
Wrapping the rolls
Dip a sheet of rice paper into a warm water.
Place the wrapper on a plate. Add your fillings, fold in the sides, then the bottom of the wrapper over the filling and roll up the into a tight parcel.
Serve your rolls with the Thai peanut dipping sauce and enjoy!