I have returned from an eight month working holiday through Asian and California and have been immersed straight back into South African summer. All I am wanting to eat is fresh, tasty, crunchy and colourful food and my go to for this is always Vietnamese summer rolls.
These beauts are really easy to make and actually really inexpensive. It will take a few bucks to set up the ingredients you need for Asian cooking, but once you have them they will go far and last a long time.
Makes 4 rolls
4 Rice paper rolls
1 nest rice noodles
1 small carrot julienne
3 inch piece of cucumber julienne
1 cup shredded red cabbage
1 cup Bean sprouts
Hand full of peanuts crushed
Coriander leaf (Cilantro)
Black and white sesame seeds
Remember that these are the ingredients I used this time but I change it up each time with whatever I have. Lettuce, avocado, mushrooms, what ever you would like to use.
Put a pot of water on to boil, once it's boiling pop in the nest of noodles and boil until soft. This shouldn't take longer than 2 minutes. Drain the noodles and shock with cold water, set aside and cool.
Chop all the veg into thin, 3 inch slices and set aside. Crush the peanuts and take the mint and coriander leaves off the sprigs.
Fill a shallow round dish, big enough to fit the wraps in, with warm water. Soak the wrap for a few seconds until it is wet but not floppy. Place on a plate and arrange a little of each ingredient in a line in the centre of the wrap leaving about 2 inches of wrap on either side on the long sides. And about 3 inches on either side of the shorter sides of the line. Have fun arranging them, which ever you put down first will be the most visible side of the roll.
Once everything is in, fold the 2 shorter sides over and then fold one of the longer sides and roll over to close the roll.
These are great served with a number of sauces. Sweet chilli sauce, soy sauce, honey and ginger sauce, plum sauce, satay sauce. Whatever your heart desires.
Amy van der Merwe