Vietnamese veggie summer rolls

Name: Vietnamese veggie summer rolls
Yield: 4 servings
Cuisine: British
Ingredients: 12 rice papers; 200 g vermicelli noodles; 60 g peanut butter; 2 tsp soy sauce; 1 tsp coconut aminos or honey or agave syrup; 1/2 lime; 1 thumb-sized piece of fresh ginger; 2 cloves garlic; 1/2 cucumber, sliced into matchsticks; 1 carrot, sliced into matchsticks; Fresh herbs, like coriander, mint or 3-cornered leeks; 1 mango or apple, sliced thinly; lettuce or mixed salad; Leftover roasted squash or pumpkin

Malou Herkes @malouherkes

London

This is great fun when feeding a crowd, bring all the ingredients to the table and let everyone make their own.

I've gone with the following fillings: vermicelli noodles, roast squash, salad leaves, fresh herbs (mint, coriander, wild garlic, three-cornered leek), carrot, apple, cucumber.

Swap in what you have - you can't go wrong with crunchy fresh vegetables, tofu, even leftover chicken or fish. Mango or avocado would be good too. Lots of fresh herbs is key!

One tip: don't overfill them otherwise the paper may split.

This is great fun when feeding a crowd, bring all the ingredients to the table and let everyone make their own.

I've gone with the following fillings: vermicelli noodles, roast squash, salad leaves, fresh herbs (mint, coriander, wild garlic, three-cornered leek), carrot, apple, cucumber.

Swap in what you have - you can't go wrong with crunchy fresh vegetables, tofu, even leftover chicken or fish. Mango or avocado would be good too. Lots of fresh herbs is key!

One tip: don't overfill them otherwise the paper may split.

Malou Herkes @malouherkes

London

This is great fun when feeding a crowd, bring all the ingredients to the table and let everyone make their own.

I've gone with the following fillings: vermicelli noodles, roast squash, salad leaves, fresh herbs (mint, coriander, wild garlic, three-cornered leek), carrot, apple, cucumber.

Swap in what you have - you can't go wrong with crunchy fresh vegetables, tofu, even leftover chicken or fish. Mango or avocado would be good too. Lots of fresh herbs is key!

One tip: don't overfill them otherwise the paper may split.

This is great fun when feeding a crowd, bring all the ingredients to the table and let everyone make their own.

I've gone with the following fillings: vermicelli noodles, roast squash, salad leaves, fresh herbs (mint, coriander, wild garlic, three-cornered leek), carrot, apple, cucumber.

Swap in what you have - you can't go wrong with crunchy fresh vegetables, tofu, even leftover chicken or fish. Mango or avocado would be good too. Lots of fresh herbs is key!

One tip: don't overfill them otherwise the paper may split.

Saved

Ingredients

4 servings

12rice papers
200 gvermicelli noodles
Peanut sauce
60 gpeanut butter
2 tspsoy sauce
1 tspcoconut aminos or honey or agave syrup
1/2lime
1thumb-sized piece of fresh ginger
2 clovesgarlic
Filling suggestions
1/2cucumber, sliced into matchsticks
1carrot, sliced into matchsticks
Fresh herbs, like coriander, mint or 3-cornered leeks
1mango or apple, sliced thinly
lettuce or mixed salad
Leftover roasted squash or pumpkin

Saved

Steps

1

To make the peanut sauce, put the peanut butter, soy sauce, coconut aminos (or honey/agave syrup) and lime juice in a bowl.
2

Peel and finely grate the ginger and garlic, then add to the bowl.
3

Stir well, then add small splashes of water, whisking continuously with a fork until smooth, paler in colour and a spoonable consistency.
Set aside.
4

Cook the noodles according to packet instructions. Make sure to rinse in cold water. Place in a serving bowl.
5

Now prepare your summer roll fillings and divide between bowls. Put everything on the table.
6

Allow everyone to soak the rice papers themselves. Fill a bowl with warm water and place on the table along with the dry rice papers.
7

To assemble, soak a rice paper in the warm water for about 20 seconds. It will become soft.
Carefully remove, letting any water drip back into the bowl and place on your plate.
8

Add a pinch of noodles - not too much!
9

Layer up with whichever fillings you like but be careful not to overfill!
10

Drizzle on the peanut sauce.
11

Fold up the bottom side of the rice paper so it half covers the filling - the side nearest to you.
Fold over the left and right sides, then with two hands roll it up, tucking in the top.
12

Eat up and make them as you go!

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Malou Herkes @malouherkes

on May 17, 2022 19:16

London

A passionate home-cook, food writer and lover of leftovers. Inspired by forgotten, frugal dishes. Writing at: https://theforgottenpantry.substack.com/