AN EPONINE RECIPE
VIETNAMESE SUMMER ROLLS WITH PEANUT, LIME & SOY DIPPING SAUCE
We love Vietnamese food here at Eponine HQ, and these delicious prawn summer rolls are no exception. They are fresh, healthy, and crunchy.
For the sauce:
4 tablespoons of peanut butter
1 lime, juiced
4 tablespoons soy sauce
Half a small red chilli, finely chopped
1 1/2 teaspoons of brown sugar
Warm water (to thin)
Alternatively, invest in a bottle of the delicious Vietnamese nuoc cham sauce.
For the summer rolls:
100g vermicelli rice noodles
12x 20cm round rice paper wrappers
Handful of mint leaves (a few leaves per roll)
Handful of coriander (a small stalk per roll)
Handful of thai basil (a leaf or two per roll)
18 cooked prawns, cut in half
2 iceberg lettuce leaves torn into 12 pieces
1 cucumber, cut into thin batons
1 carrot, cut into thin batons
Make the dipping sauce by putting all the ingredients (bar the water) into a bowl and mixing them together. The sauce is likely to be very thick so gradually add warm water until it has thinned. Once it’s consistency is thinner, refrigerate the sauce.
Soak the vermicelli noodles in a bowl of boiling water with a dishcloth on top, and leave for 10/15 minutes. When cooked, drain them well.
Assemble all the prepared ingredients - noodles included - in front of you as you will need them once you’ve started.
Dip a piece of rice paper into a bowl of hot water , moving it around until the whole piece is wet and soft - about 10/15 seconds - and then hold it out of the water to let any excess water fall off.
Place the rice paper on a board. On one edge of the paper, put a piece of lettuce, a small handful of vermicelli noodles, a few carrot and cucumber batons, the mint, coriander and thai basil , the beansprouts and, last but not least, three prawn halves in a line. It is essential not to overfill the pancakes as it makes it much harder to roll.
Lift the edge of the rice paper nearest you over the filling and, holding the filling in position with your fingers, start rolling up tightly.
When you’re about halfway, fold the ends of the rice paper in and over the filling so that it is completely enclosed. Keep on rolling tightly until the whole rice paper is rolled.
Cut in halves on the diagonal and serve with the dipping sauce.