I love these summer rolls. The recipe below was given to us by Anh Chaimontree's mother Phuong, and it has been used many times in our home, or variations of it. I think that's what I like the most. Each person can pick and choose the fillings they would like in their rolls. Make the sauce ahead then just put everything in the middle of the table and let everyone fill their own.
1 small packet of vermicelli noodles
(cooked as per instructions and set
aside in a bowl)
300 gram packet of prawns
(cooked, tails removed and set
aside in a bowl)
1 packet of 22cm rice paper sheets
Water and a pastry brush
Shredded iceberg lettuce
1 bunch of Vietnamese mint
1 bunch of coriander
Hoisin dipping sauce to serve
HOISIN DIPPING SAUCE
½ cup of Hoisin sauce
1 ½ tablespoons of rice vinegar
2 tablespoons of water
3 tablespoons of crunchy peanut
1 tablespoon of chopped peanuts
1 chilli, finely chopped
Cook vermicelli noodles and set aside in a bowl.
Cook prawns, remove tails and set aside in a bowl.
Place a rice paper roll on your chopping board and paint with water until soft.
Place the lettuce, herbs and a small amount of vermicelli noodles in one corner of the rice paper.
Place 3 to 4 prawns just behind this. Roll the rice paper diagonally (corner to corner) first over the salad ingredients, then over the prawns.
Pull in the outside corners of the rice paper as you roll the paper all the way up to make a neat parcel. Folding them this way gives a tight parcel and the prawns show through on top of the roll for presentation.
For the hoisin dipping sauce, combine all the ingredients, except the chilli and chopped peanuts, in a small saucepan and heat until it boils. Allow to cool.
Serve sauce in a dipping bowl and sprinkle with fresh chilli and chopped peanuts.