Name: Vietnamese Summer Rolls
Yield: Makes 8 rolls
Cuisine: Vietnamese
Ingredients: sweet chilli sauce for dipping; 1 baby gem lettuce, leaves shredded; 16 Thai basil leaves; ¼ cucumber, cored and cut into strips; 8 large rice–paper spring roll wrappers; 8 mint leaves; a few sprigs of coriander; 1 medium carrot, peeled and cut into strips; 50 g pre–cooked rice noodles; 3 red cabbage leaves, cut into strips; 8 spring onions, trimmed and cut into strips

Preparation info

Makes
8
rolls

Difficulty
Medium

Appears in

The Vegetarian Kitchen

By Prue Leith and Peta Leith

Published 2019

About

These are so simple, but they do take a little practice, as the wrappers become very sticky once soaked, which makes them a bit tricky to handle the first time you try. If you cut the vegetables neatly and roll them tightly, the rolls will look appetizing, fresh and very professional.

Ingredients

a few sprigs of coriander
50 g pre–cooked rice noodles
1 medium <

Method

Strip the leaves from the coriander and discard the stalks.
Submerge the noodles briefly in a pan of boiling water to soften them, then drain and pat dry with a clean tea towel.
Place the noodles in a bowl with all of the vegetables. Divide the vegetables and noodles evenly into eight small bundles and set them aside on a tray.
Set up a heat

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