Vietnamese Summer Rolls
Finger foods 🍢, also called amuse-gueule in French, are always popular. There are many dishes around the world that are considered finger foods. Here in North America, there are Chicken Wings, Hot Dogs, Hamburgers, Shrimp Cocktail, Fries, and so on. In Italy, there’s that delicious Bruschetta, olive all’ascolana, Caprese Skewers, and more. In the Middle East, it’s their popular Falafel 🧆 while in Peru there’s cancha and let’s not forget matryoshka (babushka) eggs that look like miniature dolls that you can find on the table at Russian parties.
It doesn’t matter where you are in the world 🌎, people enjoy eating with their hands! From appetizers to more substantial meals along with desserts and treats, finger foods are easy, fun and convenient!
I really don’t recall the first time I ate Vietnamese Summer Rolls but one thing is for sure, I’ve been eating them for years now! This popular Vietnamese finger food called Gỏi cuốn is traditionally prepared with pork, prawns 🍤, vegetables and vermicelli. It’s served with a lovely peanut sauce for dipping.
Every time I make Vietnamese Summer Rolls, my ingredients are never the same. I like to mix things up and add crab meat 🦀, beef, eggs, tofu, and other things. This is not the type of recipe where the culinary imagination is limited!
There’s one ingredient that never changes though and it’s my Sweet Chili Sauce! I like to make this condiment from scratch because it’s more flavorful than the ones from the store plus it’s very easy to make 👩🍳👨🍳! The beauty of making it yourself is you can adjust the heat and sweetness according to your liking… bonus!
These Vietnamese Summer Rolls are light, super healthy 💚 and quite satisfying! I really enjoy making this recipe during the summer when it’s hot outside. I do use Peanut Sauce often but in this video, I’m showing you another quite flavorful dipping sauce for your rolls. It’s spicy and sweet… it’s like a firework 🎆 of yumminess in your mouth! Watching this video should tempt you enough to roll up your sleeves and your rice paper and start making this amazing recipe!
Bon Appétit!🍽
To watch a tutorial video on how to poach prawns/shrimp, click on this link… Poaching Prawns/Shrimp ~ How To
Here are more delicious Asian inspired recipes for you to try…😀
– Dakgangjeong ~ Sweet & Spicy Crispy Korean Chicken
– Singapore Noodles
– Crispy Ginger Beef
– Thai Chicken Curry
– Wonton Soup
– Chinese 5 Spice Spare Ribs
– Crab Rangoon
and for even more seafood recipes 🦞🦐, click on this link… Recipe Category • Seafood & Fish
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Vietnamese Summer Rolls
Hover to scale
Ingredients
DIPPING SAUCE
- 2 medium bird's eye chilies, seeded and finely chopped
- 2 tsp. fresh chopped ginger
- 2 tbsp. rice vinegar
- 2 tsp. sesame oil tips & tricks
- 2 tbsp. sweet chili sauce see Recipe
- 2 tbsp. hoisin sauce
- 2 tsp. freshly squeezed lime juice tips & tricks
POACHING
- 1 large lemon, quartered
- 1 tsp. whole mixed peppercorns
- 2 large cloves garlic, whole
- 1/2 lb. large shrimp or prawns (about 18), deveined and washed
ROLLS
- 2 large leaves romaine lettuce, spine removed
- 1/2 cup carrots, julienne cut tips & tricks
- 1/2 cup orange peppers, julienne cut
- 1/2 cup red peppers, julienne cut
- 1/2 cup English cucumber, julienne cut
- 1/2 cup red cabbage, julienne cut
- 1/3 cup fresh chopped cilantro tips & tricks
- 1 bunch chives, halved
- 2 large fresh basil leaves, torn tips & tricks
- 4-5 large mint leaves, torn
- 6 medium rice paper
Directions
DIPPING SAUCE
- Wearing gloves, prep the bird’s eye chilies.
- Transfer them to a bowl and add ginger, rice vinegar, sesame oil, sweet chili sauce, hoisin sauce and freshly squeezed lime juice. Whisk until well blended and set aside.
POACHING
- In a medium pot over high heat, boil water. Add shrimp and poach them for 1 minute.
- Using a spider strainer or slotted spoon, transfer the poached shrimp to an ice bath. Leave them in for 3 minutes to cool off and stop the cooking process.
- Scoop about 1/3 cup of the liquid from poaching shrimp into a shallow plate to dip the rice paper.
ROLLS
- One at a time, dip rice paper with the rough texture side up – don’t leave it too long otherwise the paper will tear.
- Lightly wet the work surface (it sticks less) and transfer the rice paper on top. Place 3 shrimp about a 1/3 of the way to make it easier to roll later and then neatly stack the rest of the ingredients (a little bit of each).
- Serve immediately otherwise loosely place a cling film on top and leave them at room temperature for no more than 2 hours.
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