If you’ve ever travelled around South-East Asia, this recipe will really take you back. With all those ﬂavours of lemongrass, peanuts and sweet chilli sauce, you’ll love these Vietnamese summer rolls by author Joe Wicks, aka The Body Coach.
VIETNAMESE SUMMER ROLLS
Preparation: 15 minutes
250 g cooked chicken, shredded
2 spring onions, ﬁnely sliced
1 red chilli, ﬁnely chopped, and de-seeded if you don’t like it hot
2 lemongrass stalks, tender white parts only, ﬁnely sliced (about 1½ tbsp)
2 tsp sesame oil
4 tsp ﬁsh sauce
1 tbsp lime juice
½ bunch of coriander, leaves only, roughly chopped
½ bunch of mint, leaves only, roughly chopped
½ iceberg lettuce, shredded
40 g salted peanuts, ﬁnely chopped
salt and pepper
a little olive oil, for greasing
16 rice paper wrappers sweet chilli sauce, to serve
1. Put the shredded chicken into a bowl and add all remaining ingredients except the rice paper wrappers. Give the ﬁlling a good mix and add salt and pepper, if needed.
2. Lightly oil a chopping board and a small tray. Half ﬁll a wide bowl with warm water from the tap.
3. Taking one paper wrapper at a time, dip it into the warm water and leave it just long enough to soften — this should be quick, about ﬁve or six seconds. Carefully transfer the soft wrapper to your chopping board, unfolding where necessary. Place about two heaped tablespoons of the ﬁlling across the middle of the circle, leaving a gap at either side.
4. Fold the sides over the ﬁlling and then pick up the edge closest to you and fold over the ﬁlling. Keep rolling until you fold over the far side where it should stick. Place your completed summer roll onto the greased tray and repeat the process with the remaining paper wrappers and ﬁlling.
5. Serve up the summer rolls just as they are, or with a side of sweet chilli sauce.
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