Lunch
Vietnamese Summer Rolls with Sticky Soy & Garlic Sauce
Fresh and Vibrant Vietnamese prawn summer rolls served with our aromatic sticky soy & garlic paste as a quick an easy dip. These make the perfect lunch or party snack for hot days.
Method
- Cook the vermicelli noodles according to packet instructions, drain and rinse with cold water.
- Place a Thai basil leaf, a small handful of vermicelli noodles, and a few bean sprouts in a lettuce leaf, roll it up, finishing seam side down. Repeat until you have 8 rolls.
- Fill a large bowl with lukewarm water. Place two rice papers together. Ensure the smooth side is on the outside of the roll. Holding the two pieces together, submerge the rice papers into the water for 2 seconds.
- Place both the rice papers on a board or the counter, smooth side down.
- Place 3 prawns, cut-side up with 2 mint leaves in between just below the centre of the paper.
- Place the lettuce bundle seam side down onto the middle of the rice paper, above the prawns.
- Fold the left and right sides of the rice paper in over the edges of the prawns and lettuce, then starting from the bottom, roll up to cover the lettuce. Keep rolling firmly to seal the rolls.
