These Vietnamese style “Summer” rolls are very fresh and great served in hot weather or as a complement to more fatty dishes.
Preparation Time: 5 minutes
Makes: 3 Rolls
Ingredients Dry Vietnamese style rice paper, wash with a little water to make soft
2 Lettuce leaves
10 Sweet basil leaves
15 Mint leaves
2 Small coriander stalks
1tbsp Carrot shredded
1tbsp Deep fried tofu minced with soy sauce
Place the ingredients on a rice paper, arranging in any way you like.
Roll like a spring roll, fold over tightly from the bottom of the round paper and continue to roll until around two thirds complete, then tuck in the sides and roll tightly at the end. If any holes appear you can use another paper to wrap around but this is best avoided.
To serve cut into bite-sized pieces and serve around a glass of tamarind sauce topped with ground roasted peanut, a sprig of coriander and 2 slithers of red chili.
Finally sprinkle the rolls and the plate with dry roasted white sesame seeds.