This famous, deliciously healthy street-food dish is originally from Saigon; however, over the years, different regions have developed their own take on the ingredients. Definitely one of the beauties of this prawn and pork summer rolls recipe is that you are the creator of your summer rolls, so be as creative as you like with fillings.
– 6–8 sheets rice paper
– Classic Fish Dipping Sauce, to serve
For the filling
– 4 pinches of salt
– 250g pork loin
– 250g raw king prawns
– 100g dried rice vermicelli noodles
– ½ head lettuce, washed and dried
– 2 carrots, finely sliced
– 100g coriander, washed and dried
– 100g mint, washed and dried
– 100g Thai basil, washed and dried
– 100g garlic chives
1. Bring a saucepan of water to the boil, and add 2 pinches of salt and then the pork loin. Leave to cook for 15 minutes, then drain and plunge into iced water for 2–3 minutes. Drain again, pat dry with kitchen paper and slice very thinly.
2. Rinse the pan and fill with fresh water, adding 2 pinches of salt. Bring to the boil, add the prawns and cook for 2 minutes. Drain and plunge into iced water for 2–3 minutes. Drain again, remove the shells and then slice in half.
3. Cook the noodles in a saucepan of boiling water, following the timings on the packet. Drain, rinse in cold water, then drain again.
4. Let the rolling begin… Have a bowl of lukewarm water to wet the rice paper, and a chopping board or plate that is big enough to hold your rice paper for rolling.
5. Dunk the rice paper into the water very quickly and then lay flat on the board. Leave for about a minute, until almost dry before rolling. An easy way to set up is to work with 3 rolls at once. By the time you have laid the filling out on the third one, the first will be ready to roll.
6. Place your filling ingredients except the garlic chives in a line along the centre of the rice paper. Fold each side inwards towards the centre and then fold the paper from the bottom up, like an envelope. 7.Place a stem of garlic chive across the envelope, with about 2.5cm sticking out of the roll. Press firmly using your fingertips and start folding. Be gentle but firm, controlling the movement and not allowing any of the filling to come out, making sure that the roll is tight. Continue to repeat the process until all your ingredients are used up.
8. You should have 8 rolls in total. Once made, you can store the rolls in an airtight container to keep them moist for up to 2–3 hours.
9. Serve with the fish dipping sauce.
Bring a taste of Vietnamese cuisine to your home with 100 fresh, authentic and delicious recipes from the owner of The Little Viet Kitchen, London.
Embracing all elements of Vietnamese cuisine, Thuy’s food enhances and showcases the natural textures and flavours of the organic ingredients she uses. Having moved to the UK aged seven, Thuy has a distinctive approach to Vietnamese cooking in the West, with an authentic core knowledge of Vietnamese culture and a deft understanding of the London restaurant and foodie scene, all of which is brought to life in these pages.