Ingredients
Method
For the Dressing:
In a small bowl, combine the fish sauce, sugar, and lime juice. Stir until the sugar is dissolved.
Add the water, minced garlic, and chopped chili. Stir again and taste. If you prefer a more sour flavor, add extra lime juice. Adjust the seasoning to your liking.
To Make the Summer Rolls:
Prepare the Filling Ingredients:
Set out all of your filling ingredients (avocado, noodles, mint, mixed leaves, cucumber, and protein) so they're ready to use.
Prepare the Rice Paper:
Fill a large, shallow bowl with warm tap water.
Work quickly as the rice paper softens when dipped in water.
Assemble the Rolls:
Dip one sheet of rice paper into the water for about 1-2 seconds, then remove it immediately. Place it flat on a clean work surface.
Start with a few slices of avocado in the centre of the rice paper (this ensures the avocado is visible when the roll is finished).
Layer the remaining fillings (vermicelli noodles, mint, mixed leaves, cucumber, and protein) on top of the avocado.
To roll, fold the sides of the rice paper in towards the centre, then roll from the bottom up to fully enclose the filling. Make sure it’s snug but not too tight.
Storing the Rolls:
If you're not serving immediately, layer the rolls in a container, separating each with a piece of oiled parchment paper to prevent sticking.
Serving:
Serve the summer rolls with the fish sauce dressing or any other dipping sauce you prefer.
Tip: Make sure to work quickly with the rice paper, as it becomes sticky and difficult to handle once it softens. Also, feel free to customise the fillings based on your preference or what's available!
Ingredients
Directions
For the Dressing:
In a small bowl, combine the fish sauce, sugar, and lime juice. Stir until the sugar is dissolved.
Add the water, minced garlic, and chopped chili. Stir again and taste. If you prefer a more sour flavor, add extra lime juice. Adjust the seasoning to your liking.
To Make the Summer Rolls:
Prepare the Filling Ingredients:
Set out all of your filling ingredients (avocado, noodles, mint, mixed leaves, cucumber, and protein) so they're ready to use.
Prepare the Rice Paper:
Fill a large, shallow bowl with warm tap water.
Work quickly as the rice paper softens when dipped in water.
Assemble the Rolls:
Dip one sheet of rice paper into the water for about 1-2 seconds, then remove it immediately. Place it flat on a clean work surface.
Start with a few slices of avocado in the centre of the rice paper (this ensures the avocado is visible when the roll is finished).
Layer the remaining fillings (vermicelli noodles, mint, mixed leaves, cucumber, and protein) on top of the avocado.
To roll, fold the sides of the rice paper in towards the centre, then roll from the bottom up to fully enclose the filling. Make sure it’s snug but not too tight.
Storing the Rolls:
If you're not serving immediately, layer the rolls in a container, separating each with a piece of oiled parchment paper to prevent sticking.
Serving:
Serve the summer rolls with the fish sauce dressing or any other dipping sauce you prefer.
Tip: Make sure to work quickly with the rice paper, as it becomes sticky and difficult to handle once it softens. Also, feel free to customise the fillings based on your preference or what's available!