Vietnamese prawn summer rolls

Fresh-tasting rice paper rolls packed with shellfish, light vermicelli noodles, carrots, cucumber and herbs, with a sweet ginger chilli dipping sauce

PREP: 30 MINSno cook
EASY

Nutrition: per roll

• kcal74
 
• fat0g
 
• saturates0g
 
• carbs12g
 
• sugars3g
 
• fibre1g
 
• protein5g
 
• salt1.1g

Ingredients

For the dipping sauce

• 2 garlic clove, finely chopped
• 1 small red chilli (deseeded if you don't like it too hot), finely chopped
• 1 tbsp finely chopped ginger
  
• 1 tbsp golden caster sugar
• 3 tbsp fish sauce
  
• juice 1 lime
  

For the rolls

• 100g vermicelli rice noodle or bean thread noodles
• 12 x 20cm round rice paper wrappers (see tip, below)
• handful mint
  
   leaves
• 18 cooked prawn
  
  , cut in half lengthways
• 2-3 large iceberg lettuce leaves, torn into 12 pieces
• 1 carrot
  
  , cut into thin batons
• a handful coriander
• a handful Thai basil
  
• a handful long chives
• 50g beansprout

Method

1. Make the dipping sauce by pounding the garlic, chilli, ginger and sugar together using a pestle and mortar, then stir in the fish sauce and lime juice. Alternatively, just blitz everything together in a mini blender.
2. Soak the rice noodles in a bowl of hot water for 15 mins, then drain well. Assemble all the prepared filling ingredients – once you start, you will need everything to hand.
3. When you are ready to make the rolls, dip one of the rice papers in a bowl of hot water, moving it around until the whole wrapper is soft – about 10-15 secs – then drain on a tea towel.
4. Place a rice paper wrapper on a board and at one edge of the wrapper, add a few mint leaves, then three prawn halves.
5. Place some lettuce on top of the prawns, followed by some noodles, a few strips of carrot and cucumber, some more herbs and finally some beansprouts. Don’t overfill the pancakes or they will be hard to roll.
6. Lift the edge of the rice paper wrapper nearest to you over the filling and, holding the filling in position with your fingers, start rolling up tightly.
7. When you’re about halfway, fold the ends of the rice paper in and over the filling so that it is completely enclosed.
8. Keep on rolling tightly until the whole rice paper wrapper is rolled up. To serve, cut the rolls in half on the diagonal.

Banh mi (vietnamese chicken rolls)

These Vietnamese-style rolls are filled with barbecued chicken and fresh asian herbs for a crisp, authentic flavour.

Ingredients

•  1 Lebanese cucumber
•  1 cup (250ml) rice vinegar
•  1/2 cup (110g) caster sugar
•  1 carrot
•  2 tablespoons light soy sauce
•  1 tablespoon peanut oil
•  1 tablespoon honey
•  2 garlic cloves, finely chopped
•  500g chicken thigh fillets, trimmed
•  1 baguette, cut into 4, or 4 soft long rolls
•  1 tablespoon reduced-fat whole-egg mayonnaise
•  4 soft butter lettuce leaves, torn
•  1 tablespoon pickled jalapeno peppers (optional)
•  1 tablespoon hot chilli sauce (see notes)
•  Few sprigs of fresh coriander

Method

1. Step 1
   Use a peeler to shave the cucumber into ribbons, then toss in a bowl with 1 teaspoon salt and stand for 1 hour.
2. Step 2
   Heat the rice vinegar and sugar in a small pan over medium heat, stirring until the sugar has dissolved, then cool.
3. Step 3
   Shave carrot lengthways into ribbons with a vegetable peeler, then cut into fine matchsticks. Add carrot, cucumber and their juices to the vinegar mixture and chill for at least 2 hours or overnight.
4. Step 4
   Mix the soy sauce, peanut oil, honey and garlic together, then coat the chicken in the soy marinade and refrigerate for 2 hours or overnight.
5. Step 5
   Heat a lightly oiled chargrill pan or barbecue to medium heat and cook the chicken for 5 minutes each side or until caramel brown and cooked through. Thickly slice.
6. Step 6
   Split rolls, then lightly grill the cut side for 20 seconds to warm them.
7. Step 7
   Drain the pickled carrot and cucumber.
8. Step 8
   To serve, lightly spread rolls with mayonnaise, then fill with lettuce, chicken, cucumber, jalapenos (if using), carrot, chilli sauce and coriander.

Notes 

We used Sriracha hot sauce, available from Asian food shops.

This recipe involves some marinating so start in advance.