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Before you jump to Vietnamese summer rolls recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Will Save You Cash.
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 environment. That has completely changed now, since we all apparently have an awareness that the planet is having problems, and we all have a part to play in fixing it. Unless everyone begins to start living a lot more green we won’t be able to fix the problems of the environment. This should happen soon and living in methods more friendly to the environment should become a mission for every individual family. Here are a number of tips that can help you save energy, mainly by making your kitchen area more green.
You may well prefer cooking food with your oven, but using a microwave instead will cost you way less money. When you find out it takes 75% more energy to cook in the oven, chances are you’ll look for more ways to use the microwave. Compared with your stove, you can make boiled water or steamed vegetables faster, and use considerably less energy, by using countertop appliances. Many men and women incorrectly believe that doing the dishes by hand uses a lesser amount of energy than a dishwasher. Mainly if you make certain the dishwasher is full prior to starting a cycle. Conserve even more money by air drying as well as cool drying your dishes rather than heat drying them.
The kitchen by itself provides you with many small means by which energy and money can be saved. Natural living is something we can all perform, without difficulty. Typically, all it takes is a little bit of common sense.
We hope you got benefit from reading it, now let’s go back to vietnamese summer rolls recipe. To cook vietnamese summer rolls you need 16 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Vietnamese summer rolls:
- You need For the summer rolls:
- Use 2 cups boiled kettle water (cooking the rice vermicelli)
- Provide 150 g peeled & pre-cooked prawns, halved (1 box, use more or less depending on preference)
- You need 145 g rice vermicelli (use more or less depending on preference)
- Use 10-12 round rice paper wrappers
- Prepare 20 fresh mint leaves
- Get 1/2 of a large red pepper, julienned (any colour depending on preference)
- Prepare 8 leaves baby gem lettuce, thinly sliced across
- Prepare 2 ripe avocados, thinly sliced lengthways
- Take For the dipping sauce:
- Prepare 2 gloves garlic, finely minced
- Use 1 teaspoons fish sauce (nam pla, add more or less)
- Use 1/4 cup water, room temperature
- Provide Juice 1 lime (add more or less)
- Provide 3 tablespoons palm sugar or white sugar (add more or less depending on preference)
- Get 3 red or green chillis, thinly sliced across
Steps to make Vietnamese summer rolls:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve and eat immediately with the chilli dipping sauce.
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