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Vietnamese Summer Rolls

Vietnamese Summer Rolls

with shrimps and mango

 

Vietnam was the 3rd asian country I have visited and I am super happy I was able to do so in January 2020, just a few weeks before the covid-19 locked us at our homes. We have only managed to explore a tiny bit of South Vietnam and I can not wait to see more of this beautiful country full of friendly and genuine people, who proudly prepare their food with tons of fresh herbs at their homes, restaurants and street stalls. And they are happy to share :) Summer rolls were available everywhere, anytime and they were a bit different each time. So get your favourite ingredients ready and let’s roll.

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PS: For more photos check out the GALLERY.

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Summer rolls with mango and shrimps

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  • 10 sheets rice paper

  • 200 g shrimps

  • 1 mango

  • 1 cucumber

  • 1 carrot

  • 1 lettuce

  • rice vermicelli

  • mint leaves

  • coriander leaves

  • sesame seeds 

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Simple dipping sauce

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  • 4 tablespoons fish sauce

  • 4 tablespoons rice vinegar

  • 2 tablespoons water

  • 2 tablespoons sugar

  • fresh lime juice from ½ lime

  • 1 clove garlic

  • 1 teaspoon grated fresh ginger

  • 1 rawit chili

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  1. Get all your ingredients ready first - cut mango, carrot, cucumber, lettuce into thin long slices, cook the rice vermicelli, defrost the shrimps if needed - I am using frozen pre-cooked shrimps so no cooking is needed.

  2. Prepare 3 large plates and a wet tea towel. Fill one plate with water. Soak the rice paper in the water, take it out once the water has reached the whole sheet. Put it on another big plate and sprinkle with some more water.

  3. Put all your favourite ingredients on the wet rice paper - I put shrimps, sesame seeds, lettuce, mango, herbs, cucumber, carrot and vermicelli. Roll carefully, put on another plate and cover with the wet tea towel. Repeat until you have as many rolls ready as you want :)

  4. For the simple dipping sauce you need to mix together the fish sauce, rice vinegar, water, sugar, lime juice, chopped chili, garlic paste and fresh ginger paste.

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