Get membership from €16.67/ month
Watch Trailer

Asian

Picnic-Perfect Vietnamese Summer Rolls

by chef Nicola Zammit

Difficulty: Easy
15 mins  Preparation  10 mins  Cooking
Love Vietnamese food? These summer rolls are a big hit in picnic baskets and lunch boxes, and serve as a great starter for a dinner party or BBQ. Easy and convenient, they can be prepared and kept in the fridge in advance. Learn how it’s done with this guided recipe.
SPONSORED BY
Lay out the tea towels and damp them a little with cold water.
Metric US/Imperial
  • Cooked Prawns -  150 g
  • Carrot(s) -  2 unit(s)
  • Rice Paper -  4 unit(s)
  • Rice Noodles -  6 unit(s)
  • Leek(s) -  1 unit(s)
  • Red Pepper -  1 unit(s)
  • Green/ spring onions -  2 unit(s)
  • Fresh coriander -  50 g
  • Fresh Mint -  50 g
  • Peanut Butter -  50 g
  • Toasted Peanuts -  80 g
  • Fish sauce -  20 ml
  • Passion Fruit Juice -  50 ml
  • Palm sugar -  5 g
  • Red chilli  -  2 unit(s)
  • Sweet chilli sauce -  50 ml
Clean Tea Towels, a large bowl of water.
Add any vegetable that can be eaten raw, make it vegetarian or change the prawns for confit duck.
Crustaceans, fish, peanuts.

You may also like