Ingredients with Measurements:
- 12 large prawns, peeled and deveined
- 1 ripe mango, peeled and sliced into thin strips
- 1/2 cup cooked vermicelli noodles
- 12 rice paper wrappers
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh basil leaves
- 1/4 cup chopped peanuts
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 tablespoon honey
- 1 garlic clove, minced
- 1/4 teaspoon red pepper flakes
- Water for soaking rice paper wrappers
Special equipment needed:
- Large bowl for soaking rice paper wrappers
- Cutting board
- Sharp knife
- Small bowl for dipping sauce
Step-by-step instructions:
1. In a small bowl, whisk together fish sauce, lime juice, honey, garlic, and red pepper flakes to make the dipping sauce. Set aside.
2. Prepare all ingredients and arrange them on a cutting board for easy assembly.
3. Fill a large bowl with warm water. Dip one rice paper wrapper in the water for about 10 seconds or until it becomes soft and pliable. Place the wrapper on a clean surface.
4. Arrange 1-2 prawns, a few slices of mango, a small amount of vermicelli noodles, and a few leaves of mint, cilantro, and basil in the center of the wrapper.
5. Fold the bottom of the wrapper over the filling, then fold in the sides, and roll tightly to seal. Repeat with remaining ingredients.
6. Serve the summer rolls with the dipping sauce and sprinkle with chopped peanuts.
Time:
Preparation time: 20 minutes
Cooking time: None
5. Temperature:
No cooking required.
Serving size:
Makes 12 summer rolls, serving size is 2 rolls per person.
Nutritional information:
Calories: 150
Fat: 3g
Carbohydrates: 24g
Protein: 8g
Fiber: 2g
Sugar: 8g
Sodium: 250mg
Substitutions for ingredients:
- Shrimp can be substituted for prawns.
- Mango can be substituted for papaya or peach.
- Vermicelli noodles can be substituted for rice noodles or glass noodles.
- Mint, cilantro, and basil can be substituted for other fresh herbs such as parsley or chives.
- Peanuts can be substituted for cashews or almonds.
Variations:
- Add sliced avocado or cucumber for extra crunch.
- Use a different dipping sauce such as peanut sauce or sweet chili sauce.
- Add cooked chicken or tofu for a vegetarian option.
Tips and tricks:
- Don't overfill the rice paper wrappers or they will be difficult to roll.
- Use warm water to soften the rice paper wrappers quickly.
- Keep the prepared summer rolls covered with a damp paper towel to prevent them from drying out.
Storage instructions:
Summer rolls are best served fresh, but can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Summer rolls are meant to be served cold and do not need to be reheated.
Presentation ideas:
Arrange the summer rolls on a platter and garnish with extra herbs and chopped peanuts.
Garnishes:
Fresh herbs and chopped peanuts.
Pairings:
Serve with a side of steamed rice or a light salad.
Suggested side dishes:
Steamed rice or a light salad.
Troubleshooting advice:
If the rice paper wrappers are too sticky, try using cooler water to soften them. If they are too dry, soak them for a few more seconds.
Food safety advice:
Make sure to properly clean and devein the prawns before using them in the recipe. Store the summer rolls in the refrigerator and discard any leftovers after 2 days.
Food history:
Summer rolls are a traditional Vietnamese dish that is typically served as an appetizer or light meal.
Flavor profiles:
The prawns and mango provide a sweet and savory flavor, while the fresh herbs and dipping sauce add a tangy and spicy kick.
Serving suggestions:
Serve the summer rolls as a light lunch or appetizer at a summer party.
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Region: Thai