Fresh & Naked Vietnamese Summer Rolls with a Zingy Dipping Sauce

Serves: 4

PREP: 20 minutes

COOK: none

Stuffed full of tender Fresh & Naked lambs lettuce, herbs, veg and noodles, these rolls are perfect for sharing. If you’ve never made your own Vietnamese Summer Rolls before, know that the rice paper is very forgiving, and the process becomes easier as you continue to roll, just be sure not to over-stuff.

Make it today with Fresh & Naked Unwashed Wild Rocket!

Make it today with Fresh & Naked Unwashed Lambs Lettuce!

Serves: 4

PREP: 20 minutes

COOK: none

Ingredients:

For the dipping sauce

1 red chilli, de-seeded and finely chopped
1 small thumb ginger (about 2cm), peeled and finely chopped
1 garlic clove, finely chopped
2 tsps caster sugar
Juice of 1 lime
2 tbsp fish sauce

For the Summer Rolls

100g Vermicelli rice noodles
1 tbsp toasted sesame oil
1 tbsp soy sauce
12 x 22cm round Vietnamese rice paper wrappers
1 red or orange bell pepper, sliced into thin strips (seeds discarded)
1 bag of Fresh & Naked Lamb’s Lettuce, washed and dried in a salad spinner
Handful each of mint and coriander
40g toasted peanuts or cashews, roughly chopped

Method:

Mix all of the ingredients for the dipping sauce together, then set aside.
Place the noodles in a heat proof bowl, then pour over boiling water. Set aside for 10 minutes, then drain well, rinse with cold water until completely cool, and stir through the sesame oil and soy sauce in the same mixing bowl.
Get a “rolling station” ready, by pouring some water into a deep plate or tray that is large enough to lower one of the rice paper wrappers into. Place the pepper, lamb’s lettuce, and herbs in separate bowls and have the noodles nearby, too.
Dip one of the rice paper wrappers into the warm water until it is fully submerged and move it around for 15 seconds until soft. Place the wrapper on a clean, slightly damp (or oiled) surface or board and place a generous pinch of the noodles about 2cm up from the base of the wrapper. Top with a few slices of pepper and a small handful of Lamb’s Lettuce. Arrange a line of herbs about 2cm from the top of the wrapper, so you have 2 rows of filling. Lift the base of the wrapper over the noodles and vegetables, then fold in the sides. Roll the wrapper from base to top, tucking as you go to remove any air pockets. Repeat with the remaining wrappers and filling.
Arrange the filled wrappers on a plate and scatter over the chopped peanuts. Decorate with the remaining Lamb’s Lettuce and herbs (which can be eaten like a salad alongside the rolls). Serve immediately with the dipping sauce alongside.