Roll into Spring/Summer, with a fresh summer roll! This is a dish that is equally as tasty as it is fun to make!
Coming from a Viet background, this recipe hits close to home. Fresh Spring/Summer Rolls (or Gỏi cuốn) is hands down one of my favourite Vietnamese dishes – I love just about all variations & there is alot!! I’m talking anything from leftover chicken, stir-fried beef, boiled fish, egg or even vege rolls! Heres a fab Pinterest board FYI
This combination today shows a variation of the traditional prawn & pork roll – cos at UneatenMatters, we’re all about the creativity and whipping up something amazing with what you already have in pantry/fridge! All you need is some rice paper (buy at your local asian grocery, or asian section at Woolworths) and mild artisan flair & you’re good to go!
WHAT YOU NEED:
- Rice paper paper
- Greens: lettuce, mint, chives
- Leftover Roast chicken
- Cocktail Prawns
- Spare bowl of water (to wet the rice paper)
ROLL’in with the best:
- Dip rice paper roll in water and immediately place on plate
- Place the greens on the rice paper when softened – with chives sticking out on one side
- Place Vermicelli on top
- Place meat & prawn on paper – i like to do this few cm away from greens and vermicilli so it can be visible on top of the roll.
- Fold ears of the paper on both left and right sides, then take side closest to your body (Bottom) and fold over the toppings – continue to roll until closed!
- Serve with dipping sauce & enjoy!
The secret of a good summer roll is the dipping sauce – either peanut hoisin sauce or home-made fish sauce. We make batches of this at home! My mums recipe includes fish sauce, water, chilli, lemon and sugar.
Check out a video version for those who wants me to watch how I roll here.
What’s your favourite Asian recipe to combat leftovers?