Hi everyone and welcome back to our blog!
As promised in our YouTube video, here is our recipe for Vietnamese summer rolls:
Ingredients for the sauces (for 14 summer rolls):
Sweet-chili sauce:
- 30 ml rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon warm water
- 1 tablespoon agave syrup
- 1/2 lime
- Chili powder
Peanut-butter sauce:
- 1 1/2 tablespoons peanut butter
- 1/2 tablespoon soy sauce
- 1 tablespoon agave syrup
- 1/2 lime
- Chili powder
For each sauce, mix all the ingredients. Let the sauces rest for 30 minutes, to get the best taste.
Ingredients for the rolls
- 14 rice papers for summer rolls
- 2 nests of glass noodles
- 2 carrots
- 1/2 cucumber
- 14 leaves of lettuce
- One pack (185g) smoked tofu
- 2 tablespoon soy sauce
- Optional: Shrimps, beef
If you want to see how to best fill and fold your summer rolls, you should check out our YouTube video:
- Cook your rice noodels according to the instructions on the back. Once they are ready, put them in a sieve and rinse with cold water. Then take your scissors and cut them randomly.
- Cut your carrots, cucumber, and smoked tofu into stripes.
- Pick lettuce leaves and wash them.
- Heat oil in a pan and fry your tofu for about 7-10 minutes until it gets crunchy. Once it is crunchy, add soy sauce and let simmer for about 1 minute.
- Optional: Cut the beef into stripes and give it a quick sear. Fry the shrimps for about 5-7 minutes until they are gold-brown.
- For the rice paper: Add warm water to a large pan and take one of the rice papers. Put into the pan for about 15-20 seconds until it start to get soft.
- Take your slightly soft rice paper and put it on your plate. First add lettuce, secondly add a little bit of rice noodles. Then add carrot, cucumber, and smoked tofu/shrimps/beef. Lastly, fold your rice paper from left and right. Then take the side that is closest to you and “close” your roll from the bottom. Then role your summer roll.
- Repeat until all your rolls are ready.
Enjoy your summer rolls with your yummy sauces!
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