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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 The Simple Ways to Be Healthy.

We all realize that, in order to really be healthful, nutritious and balanced diets are important as are good amounts of exercise. The sad thing is that, at the end of the day, we don’t always have enough time or energy required for a healthy lifestyle. Going to the gym isn’t something people decide to do when they get off from work. We want a yummy, greasy burger, not an equally delightful salad (unless we’re vegetarians). The good news is that making healthy choices doesn’t have to be irritating. If you keep at it, you’ll get all of the required nutrients and exercise. Here are some basic ways to get healthful.

Be wise when you do your food shopping. If you make smart decisions when you are shopping for your groceries, you will be eating better meals by default. Think for a second: you don’t want to go to a stressful grocery store or sit in a lengthy line at the drive thru at the end of your day. You want to get home quickly and eat something good. Your kitchen should be stored with healthy foods and ingredients. This way—even if you decide on something a bit greasy or not as good for you as it could be, you’re still choosing foods that are better for you than you would get at the local diner or fast food drive through window.

There are a whole lot of things that factor into getting healthy. Not all of them require fancy gym memberships or limited diets. Little things, when done every day, can do a great deal to make it easier to get healthy and lose pounds. Make smart choices every day is a great start. A proper amount of physical activity each day is also important. The numbers on the scale aren’t the only indicator of your healthfulness. You want your body to be powerful too.

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

The ingredients needed to prepare Vietnamese summer rolls:
  1. Provide For the summer rolls:
  2. Prepare 2 cups boiled kettle water (cooking the rice vermicelli)
  3. Provide 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. Provide 10-12 round rice paper wrappers
  6. Prepare 20 fresh mint leaves
  7. Get 1/2 of a large red pepper, julienned (any colour depending on preference)
  8. Get 8 leaves baby gem lettuce, thinly sliced across
  9. Prepare 2 ripe avocados, thinly sliced lengthways
  10. You need For the dipping sauce:
  11. Use 2 gloves garlic, finely minced
  12. Get 1 teaspoons fish sauce (nam pla, add more or less)
  13. Provide 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. Provide 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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