Wer Lust auf eine leckere und gesunde Mahlzeit hat, sollte unbedingt Vietnamesische Sommerrollen ausprobieren. Diese köstlichen Rollen sind leicht zuzubereiten und ideal für ein schnelles Abendessen oder als Vorspeise. Ob mit Shrimps, Hühnchen oder vegetarisch gefüllt – sie lassen sich ganz nach Geschmack variieren. Hier sind ein paar Tipps, wie man sie zuhause ganz einfach zubereiten kann.

Vietnamesische Sommerrollen für zuhause

Today we are making these delicious Vietnamese summer rolls that are perfect, especially on warmer days. They are refreshing, light, and really, really tasty. I have a lot of vegetables in front of me that I will be using, but you can use other vegetables like bell peppers if you want. It’s important to make some space and start by cutting the cucumber. I recommend removing the watery inside to avoid making the rolls too soggy. You can also peel the cucumber if you don’t like the taste of the skin.

I cut the cucumber into thin strips, resembling matchsticks. I did the same with the carrots. Summer rolls are best made when you have someone to help with the cutting, but it’s an easy and fun dish to make with friends. You can make a high number of rolls from the ingredients, making it a great party food or just something to enjoy when having guests.

I also have some very thin spring onions, which I cut in half lengthwise and then into similar sized pieces. If you have bigger spring onions, I recommend cutting them into quarters. It’s important to cut everything into long shapes, as it’s easier to wrap them in the rice paper.

I have a pot of water boiling, which I will use to cook the frozen prawns, and some cellophane noodles. I free the noodles from their package and put them in warm water for three or four minutes to soften. I take the prawns and add them to the boiling water. They were pre-cooked, but it’s better to heat them again to ensure they’re safe to eat. The prawns will take about 4 or 5 minutes to cook.

I also have some lettuce, mint, and coriander to add to the rolls. I chop the lettuce into rough pieces and the herbs into small pieces, so they fit well into the rolls. Next, I make the sauce. I grate a small piece of ginger into a bowl and add some chili. I leave the seeds in, as I like it spicy. I mix it with rice vinegar, fish sauce, and a bit of brown sugar. You can use a ready-made sauce, or try the recipe from the video with the chicken skewers.

Now the fun part - wrapping the rolls! I have a wet towel laid out, which is perfect for rolling the rice paper. The rice paper can be quite sticky, so it’s important to wet it and remove the excess water before wrapping. I place a prawn on the rice paper and add some cucumber, carrot, and noodles. I fold the sides and roll it tightly. It’s important to keep the ingredients centered, to ensure a well-balanced roll. The roll is complete when it is tightly wrapped with no air pockets inside.

I repeat the process, making sure to leave enough space between the rolls to avoid sticking together. Once all of the rolls are done, I cut them in half and put them on a plate. I add some mint and coriander to give it a fresh taste and serve with the dipping sauce.

These summer rolls are delicious and refreshing, perfect for a light lunch or dinner. They are easy to make, and you can use different ingredients to make it your own. Give them a try and enjoy the delicious flavors of Vietnamese cuisine!
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