The best Vietnamese Summer Rolls

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:

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

If you want to see how to best fill and fold your summer rolls, you should check out our YouTube video:

  1. 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.
  2. Cut your carrots, cucumber, and smoked tofu into stripes.
  3. Pick lettuce leaves and wash them.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Repeat until all your rolls are ready.

Enjoy your summer rolls with your yummy sauces!

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