Tuesday, June 9, 2015

Vietnamese Summer Rolls by Annika Ribeiro


Peanut Dipping Sauce:
2 tablespoons creamy peanut butter

2 tablespoons rice vinegar
1 tablespoon soy sauce
2 teaspoons sugar
1 tablespoon sweet chilly sauce
Water to soften it


Ingredients for the roles:

8-10 rice papers
Thin rice noodles
Cooked king prawns
Cucumber
Peeled carrot
Bell pepper
Radishes
½ tablespoon rice vinegar
½ teaspoon sugar
1 teaspoon fish sauce
1 tablespoon lime juice
Fresh coriander and mint leaves

Grate the cucumber, carrots and radishes and cut the bell pepper into very small pieces. Mix everything with the rice vinegar, sugar, fish sauce and lime juice.

Cook the noodles for 2 to 3 minutes. Drain thoroughly and set aside.

To prepare the rice paper wraps, put them for 30 seconds in a big bowl with hot water. Take out the wraps with two fingers and place on a plate.

Now you add all ingredients and roll the wraps. You start with the coriander and mint leaves, then with the noodles and place the Prawns and vegetable mix on top.

To close the wraps you just roll them like a burrito. 


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