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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 Guidelines For Living Green And Lowering costs In The Kitchen.

It was certainly not that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the ecosystem. That’s a thing of the past now, with everybody being aware of the problems besetting the planet and the shared burden we have for turning things around. Unless everyone begins to start living a lot more environmentally friendly we won’t be able to correct the problems of the environment. This needs to happen soon and living in approaches more friendly to the environment should become a goal for every individual family. The kitchen is a good starting point saving energy by going a lot more green.

Refrigerators and freezers use a lot of electricity, particularly when they are not operating as efficiently as they should. In case you can get a new one, they use about 60% less than the old versions which might be more than ten years old. The appropriate temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. Checking that the condenser is definitely clean, which means that the motor needs to operate less regularly, will also save electricity.

The kitchen on its own gives you many small methods by which energy and money can be saved. Green living is actually something we can all do, without difficulty. Mostly, all it requires is a bit of common sense.

We hope you got insight from reading it, now let’s go back to vietnamese summer rolls recipe. To make vietnamese summer rolls you need 16 ingredients and 9 steps. Here is how you achieve that.

The ingredients needed to make Vietnamese summer rolls:
  1. Use For the summer rolls:
  2. Get 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. You need 10-12 round rice paper wrappers
  6. You need 20 fresh mint leaves
  7. Use 1/2 of a large red pepper, julienned (any colour depending on preference)
  8. Prepare 8 leaves baby gem lettuce, thinly sliced across
  9. You need 2 ripe avocados, thinly sliced lengthways
  10. Get For the dipping sauce:
  11. Prepare 2 gloves garlic, finely minced
  12. Prepare 1 teaspoons fish sauce (nam pla, add more or less)
  13. Get 1/4 cup water, room temperature
  14. Prepare Juice 1 lime (add more or less)
  15. Use 3 tablespoons palm sugar or white sugar (add more or less depending on preference)
  16. Use 3 red or green chillis, thinly sliced across
Steps 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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