How to make Vietnamese Summer Rolls - A summer refresher, filled with colourful vegetables.
This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.
Main Ingredients : Rice paper rounds (राईस पेपर राउन्ड्स), Rice noodles (राईस नूडल्स )
Cuisine : Vietnamese
Course : Snacks and Starters
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Vietnamese Summer Rolls Recipe Card
Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
You can also find more Snacks and Starters recipes like Tan-Ta-Tan Toast, Sesame Tofu , Salami And Cheese Baby Uttappam Sandwich, Grilled Mushroom Melts.
Prep Time : 11-15 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Vietnamese Summer Rolls Recipe
Rice paper rounds 4
Rice noodles boiled 1 cup
Sugar 1 tablespoon
Carrot peeled 1 medium
Cucumber peeled 1 medium
Raw mango 1
Vinegar 2 tablespoons
Basil leaves a few
coriander leaves a few
Mint leaves a few
Red chilli flakes 1 teaspoon
Honey 2 teaspoons
Method
Step 1
Mix vinegar and sugar and heat in a non-stick pan, stirring, till sugar dissolves. Pour into a bowl. Cut carrot and raw mango into thin strips.
Step 2
Deseed and cut cucumber into thin strips. Add all these to the vinegar mixture in the bowl and mix well. Let it stand, preferably overnight.
Step 3
Heat some water in a non-stick pan, but do not boil.
Step 4
Spread a wet cloth on the work top. Soak rice paper in warm water till they become transparent, take them out of the water and spread them out on the wet cloth.
Step 5
Place some rice noodles in the centre, followed by pickled vegetables, sweet basil leaves, a few fresh coriander sprigs, few mint leaves and roll tightly but gently, folding the sides as you roll.
Step 6
Make remaining rolls similarly and place them on a plate. Heat red chilli flakes with honey in a non-stick pan and let this come to a boil. Pour into a bowl, add 1 tsp vinegar from the pickled vegetables and mix.
Step 7
Cut the rice rolls into half and arrange them on a serving platter. Drizzle the sweet chilli sauce over them, garnish with a few sweet basil leaves and serve immediately.
