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Vietnamese summer rolls
Vietnamese summer rolls

Before you jump to Vietnamese summer rolls recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.

Deciding to eat healthily offers many benefits and is becoming a more popular way of living. The overall economy is affected by the number of men and women who suffer from health conditions such as high blood pressure, which is directly associated with poor eating habits. There are more and more efforts to try to get us to lead a more healthy way of living and nonetheless it is also easier than ever to rely on fast, convenient food that is very bad for our health. Most likely, most people believe that it takes too much work to eat healthily and that they will need to drastically change their lifestyle. It is possible, however, to make some minor changes that can start to make a difference to our daily eating habits.

These better food choices can be applied to other foods such as your cooking oils. Olive oil, for instance, contain monounsaturated fats which are basically good fats that battle the effects of bad cholesterol. Olive oil also provides vitamin E which is healthy for your skin, among other things. It could be that you already feel that you consume fruit and vegetables but it can be worthwhile considering how fresh these are depending on where you buy these. If at all possible, try buying organic produce that has not been sprayed with poisonous pesticides. If you can find a good local supplier of fresh fruit and vegetables, you can also consume foods that have not lost their nutrients because of storage or not being picked at the right time.

To sum up, it is not hard to start making healthy eating a part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to vietnamese summer rolls recipe. You can cook vietnamese summer rolls using 16 ingredients and 9 steps. Here is how you achieve it.

The ingredients needed to make Vietnamese summer rolls:
  1. Prepare For the summer rolls:
  2. Use 2 cups boiled kettle water (cooking the rice vermicelli)
  3. Take 150 g peeled & pre-cooked prawns, halved (1 box, use more or less depending on preference)
  4. Get 145 g rice vermicelli (use more or less depending on preference)
  5. Prepare 10-12 round rice paper wrappers
  6. Prepare 20 fresh mint leaves
  7. You need 1/2 of a large red pepper, julienned (any colour depending on preference)
  8. Use 8 leaves baby gem lettuce, thinly sliced across
  9. Get 2 ripe avocados, thinly sliced lengthways
  10. Get For the dipping sauce:
  11. You need 2 gloves garlic, finely minced
  12. Provide 1 teaspoons fish sauce (nam pla, add more or less)
  13. You need 1/4 cup water, room temperature
  14. Use Juice 1 lime (add more or less)
  15. Take 3 tablespoons palm sugar or white sugar (add more or less depending on preference)
  16. Prepare 3 red or green chillis, thinly sliced across
Instructions to make Vietnamese summer rolls:
  1. To save time, pour the boiled kettle water in a medium saucepan. Bring to a boil. Place the rice vermicelli in the boiling water for 2 minutes. Stir occasionally with chopsticks or a fork to separate the strands. Turn the heat off, let stand for another 2 minutes until just tender. Drain the vermicelli in a sieve and run under cold water to bring down the temperature. Once cool, drain the excess water and transfer the vermicelli onto a large plate, separate into small batches and set aside.
  2. Cut the red pepper in half, de-seed the half being used and julienne. Transfer to a bowl. Cut the baby gem lettuce leaves in half, then thinly chop into smaller pieces (approx. 1 inch long) and transfer to a plate. Cut the avocado in half lengthwise around the seed. Open the avocado and remove the pit. Scoop out the avocado flesh, cut lengthways into thin slices and transfer onto a plate.
  3. Rinse the pre-cooked prawns under warm water, drain to remove excess water and slice them in half. Transfer onto a plate. Separate twenty mint leaves from the stalk and transfer to the same plate with the lettuce.
  4. For the rolling, I use a rice paper roll maker set, which comes with a rice water bowl and rice paper tray. However, you can use a pancake pan or flat skillet instead and fill with warm pre-boiled water. If using rice paper water bowl like myself, dip one rice paper into the warm water, rotate once and place wet rice paper on the tray. Alternatively, if using a pan place and rotate rice paper for 5 - 7 seconds to slightly soften, then lay rice paper flat on a large plate or chopping board.
  5. For the next step, I developed a three-layer technique which will make this process easier. In a row across the lower centre, add a small amount of rice vermicelli and a few lettuce and mint leaves on top. Then place a few sticks of peppers, avocado above that, and then place 4 shrimp halves above that. Leave about 1 inch uncovered on each side. Do not overstuff the roll.
  6. Roll everything up tightly by gently pulling up from the bottom of the roll and start to roll over each layer of the filling. As you roll, use your hands to tuck the filling rolling tightly. Once you have folded over the prawn layer, tuck the uncovered sides inward and continue to tightly roll the wrapper till the end. Place the finished roll on a large plate.
  7. Repeat the process until all ingredients have been used. When placing the summer rolls on the plate, do not overlap the rolls to prevent them sticking to one another.
  8. For the sauce, finely mince the garlic and thinly slice the chillis. In a pestle and mortar add the garlic, fish sauce, lime juice, sugar, chillis and water. Mix together thoroughly and taste (if the sauce is too sweet add more fish sauce. Or if too salty, add more palm sugar) and transfer to a small bowl. This is the dipping sauce for the summer rolls.
  9. Serve and eat immediately with the chilli dipping sauce.

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