Vietnamese Summer Roll Platter

Name: Vietnamese Summer Roll Platter
Total time: 40 min
Ingredients: 1/2 tin coconut milk; 2 cloves garlic (finely diced); 2 stalks lemongrass (white bit finely chopped); 1 cm fresh ginger (finely diced); 1 red chilli (finely diced); 250 g Raw king prawns; 2 cloves garlic (finely diced); 2 red chilli (finely diced); 1 cm fresh ginger (finely chopped); 2 tbsp light brown sugar; 6 tbsp fish sauce; 1 lime (juice); sesame oil; 1 clove garlic; 1 cm fresh ginger; pinch chilli flakes; 1/2 tin coconut milk; 75 g peanut butter; 3 tbsp fish sauce; 2 tbsp light soy sauce; 1 Lime (juice); 150 g vermicelli noodles (cooked according to pack instructions); 1/2 head iceberg lettuce (finely shredded); 1 carrot (julienned); 1 cucumber (peeled into strips); 100 g beansprouts; large handful fresh coriander (leaves picked); large handful fresh mint (leaves picked); 20 rice paper wrappers; 100 g salted peanuts (pounded in pestle & mortar)

40 mins

103 cals per serving

Donal's Notes

These are perfect for summer celebrations because they can be prepared ahead of time and offer a refreshing, light alternative to all the grilled meat this time of year

*calories are per roll

Equipment

Mixing bowl

Small saucepan

Method

For the dipping sauce, mix all the ingredients in a bowl until the sugar dissolves then set aside

For the satay sauce, add a little sesame oil to a small saucepan over a medium heat and fry the garlic, ginger and chilli for a few minutes until fragrant. Add the coconut milk and heat together for a few minutes then remove from the heat and stir through the remaining ingredients. Leave to cool slightly and then blend until smooth with a hand blender. Set aside

Place the coconut milk for the prawns along with all the aromatics into a small pot and bring to a simmer. Add the prawns and a pinch of salt then cook for 3-4 minutes until the prawns are cooked through and pink. Leave to cool then slice the prawns in half lengthways and set aside.

When ready to assemble, mix the vermicelli, iceberg lettuce, carrot, cucumber, beansprouts, most of the herbs and a drizzle of sesame oil in a bowl until combined.

Place the rice paper in water until softened then, on a dry surface, add the prawns, facing outwards for presentation, followed by a few reserved herb leaves and a little of the salad. Fold the side of the wrapper in and then roll up into a spring roll shape. Repeat until all the ingredients are used up.

Alternatively, serve the fillings to the table and allow everyone to build their own.

Serve the sauces on the side for dipping along with any extra salad and herbs and the crushed peanuts.