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Vietnamese Summer Rolls with Peanut Dipping Sauce

Vietnamese Summer Rolls made with fresh ingredients which makes a great dish for parties or summer barbeque.
5 from 3 votes
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Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 10 servings
Calories: 211kcal

Ingredients

For Summer Rolls

  • 10 sheets Rice paper
  • 3 cups Lettuce
  • 1 large Carrot
  • 1 large Bell Pepper
  • 2 large Chicken Breast
  • 100 grams Rice Vermicelli
  • 1 tsp Soy Sauce

For Peanut Dipping Sauce

  • ½ cup Raw Peanuts
  • 1 tbsp Olive Oil
  • 2 tbsp Garlic
  • 1 tbsp Ginger
  • 1 cup Water
  • 1 tbsp Soy Sauce
  • 2 tbsp Red Chilli Sauce
  • 2 tbsp Jaggery
  • 1 tsp Vinegar
  • 1 tsp Red Chilli Flakes

Instructions

Preparation (Mise en place)

  • Take chicken breast in a sauce pan. Cover them with water, season with salt. Bring this to a boil. Lower the flame and cook till chicken is completely cooked. It will take around 10 mins or so. Remove the chicken and let it rest for 10 mins. Now shred the chicken into thin shreds. Add little soy sauce to the chicken and mix well. So the chicken has some flavour. Set aside till needed.
  • Take rice vermicelli noodles in a bowl. Cover with boiling water. Set aside for 5 to 10 mins until noodles get soft. Drain and take it in a bowl. Use a pair of scissor to cut the noodles into smaller pieces.
  • Shred lettuce thinly. Slice them into thin shreds.
  • Use a peeler to prepare carrot into thin shavings.
  • Slice bell peppers in thin strips. You can keep them in long strips or cut them in half and make them shorter.
  • Finely mince garlic and ginger for the dipping sauce.
  • Take a large shallow bowl and fill with water for dipping the rice paper.
  • Spread a kitchen towel on work surface for summer rolls.

Make Dipping Sauce

  • Take a frying pan. Add raw peanuts and roast them for 5 mins on medium heat till it is toasted. Take it in a blender and make it into a fine powder.
  • Heat oil in a frying pan. Add in minced ginger and garlic and fry for 30 seconds or so.
  • Add in peanut powder and water. Mix well so it gets creamy.
  • Add in soy sauce, red chilli sauce, vinegar and sugar. Mix and simmer this for 2 mins or so.
  • Add in red chilli flakes and mix well.
  • Dipping sauce is done.

Make Summer Rolls

  • Take rice paper, dip it in the water just for 3 seconds. Remove it and place it on kitchen towel.
  • Now pile the rice paper with the ingredients to your liking in the centre.
  • Once the ingredients are placed. Fold from both the sides. The roll it from one end little tighter. The rolls will stick onto itself.
  • Once rolled place the summer rolls in a greased plate till serving.

Serving

  • Keep the rice paper rolls covered with damp cloth till serving.
  • Serve summer rolls with peanut dipping sauce.

Video

Notes

Notes for Making Summer Rolls

  1. Don't dip the rice paper in water for too long, else it may get too soft and tear.
  2. Use a kitchen towel to place the rice paper. So it absorbs the excess moisture.
  3. Don't pile the rice paper too much with filling else it may look bulky and break apart.
  4. When you are making the sauce, make it little runny. Because as it cools the sauce thickens considerably.
  5. Use whatever vegetables or filling you prefer.

Storage Suggestions

  1. Summer rolls are best served fresh. If you are planning to store it for longer, cover it with damp towel until serving.
  2. Summer rolls cannot be stored in fridge, the rice paper will harden when stored.
  3. You can prepare the vegetables, make the sauce, cook the chicken, cook the noodles a day in advance. But rolling has to be done just before serving.

Serving Suggestions

Serve summer rolls cold or at room temperature as soon as it is done. Enjoy with dipping sauce.

Nutrition

Serving: 1servings | Calories: 211kcal | Carbohydrates: 24g | Protein: 14g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 320mg | Potassium: 373mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2374IU | Vitamin C: 23mg | Calcium: 36mg | Iron: 2mg
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