Finally! Summer is just around the corner. It’s time to get back into fitness and get ready for bikini season. Well, exchange your “winter rolls” for these fresh summer rolls. One of my favourite go-to quick meals is usually a delicious Vietnamese restaurant (my favourite is Golden Turtle on Ossington or Secret Garden in Scarborough). Along with fantastic Pho, I will usually get this appy to start. It’s nice and light yet super filling. Enough of these, I can have them as a meal on their own.
Anyone with zero to basic cooking skills can easily make these. It takes no time at all and it’s packed with flavour. These can easily be turn into a vegan/vegetarian version but I opted for shrimp here because I do love shrimp and it was one of the only ways to convince J to try it (although I think the Hoisin sauce already sold him).
The best part of making these is the assembly. There’s a sort of gratification to eating your meal when you’ve worked really hard to perfect the esthetics of the dish. I promise you, you will eat too many of these!
Fresh Summer RollsPrint Recipe
- 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
- Spicy/Sweet/Tangy/Salt Fish Sauce. In a small mixing bowl, mix the following:
- 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
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