Mixed meats

Vietnamese Summer Rolls

Authentic Vietnamese
Authentic Asian
Portions2 peopleChangeTiming 80 minsView
Ingredients13 IngredientsViewSwitzerland79 % localView
  • 40  millilitres fish sauce
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  • 20  grams fresh garlic
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  • 8  centimetres fresh ginger
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  • 40  grams granulated sugar
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  • 160  grams lettuce
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  • 30  millilitres lime juice
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  • 200  grams pork belly
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  • 20  grams red chilis
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  • 8  rice papers
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  • 100  grams rice vermicelli
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  • 2.5  teaspoons salt
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  • 0.5  shallot
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  • 120  grams Shrimps
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  • 10.4  decilitres water
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Peel and finely cut 0.5 shallot
Cut 8 centimetres fresh ginger into pieces of around 3 cm
Add 4 decilitres water, 2 teaspoons salt, the fresh ginger and the shallot to a medium-sized saucepan and boil up the water
Add 200 grams pork belly to the boiling water and boil the pork for about 10 minutes until no more blood comes out the meat when pierced
Fill a medium-sized bowl with cold water
Peel and devein 120 grams Shrimps
Drain the pork with a colander and move it into the bowl with cold water until it has cooled down
Add 3 decilitres water and 0.5 teaspoon salt to the saucepan and boil up the water
Add the Shrimps to the saucepan and boil them for about 10 minutes until they are cooked through
Cut the pork into slices of around 2 mm thickness and then into pieces of around 2 by 4 cm
Drain the Shrimps with a colander and move them into the bowl with cold water until they have cooled down
Add one more time 3 decilitres water to the saucepan and boil up the water
Add 100 grams rice vermicelli to the boiling water and cook them for about 8 minutes on medium heat (or as instructed on the packaging)
Slice the Shrimps in half sidewise
Wash 160 grams lettuce
Drain the rice vermicelli with a colander, rinse them with cold water and set them aside
Add warm water to a large plate
Dip the first of 8 rice papers in the warm water and lay it out flat on a cutting board
Place a piece of lettuce in the middle of the rice paper, leaving a 2 cm edge on each side, and distribute a few rice vermicelli on the lettuce
Fold the left, bottom and right side of the round rice paper edge tightly over the filling to get three approximately straight edges
Slowly roll up the rice paper with filling from the bottom side until half of the paper is rolled up
Place half a shrimp and about two pieces of pork on the filling of the unfinished roll and continue rolling up the summer roll until it is completed
Put the roll into the fridge and repeat the steps to form rolls from the remaining rice paper and filling
Peel and finely chop 20 grams fresh garlic
Wash and finely chop 20 grams red chilis
Add 40 millilitres fish sauce, 40 grams granulated sugar, 30 millilitres lime juice, the chopped garlic, the chopped chili and 0.4 decilitre water to a small bowl and mix them well
Serve the Vietnamese Summer Rolls with the sauce for dipping
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Vietnamese Summer Rolls

Vietnamese Flag
Vietnam

White plate with three semi-transparent Vietnamese summer rolls on a leaf of lettuce next to a bowl with brown sauce
Timing 80 mins
Portions2 people
Ingredients13 Ingredients

Ingredients

  • 40  millilitres fish sauce
  • 20  grams fresh garlic
  • 8  centimetres fresh ginger
  • 40  grams granulated sugar
  • 160  grams lettuce
  • 30  millilitres lime juice
  • 200  grams pork belly
  • 20  grams red chilis
  • 8  rice papers
  • 100  grams rice vermicelli
  • 2.5  teaspoons salt
  • 0.5  shallot
  • 120  grams Shrimps
  • 10.4  decilitres water

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Tools

  • 1 fridge
  • 1 medium-sized saucepan
  • 1 cutting board
  • 1 knife
  • 1 colander
  • 1 medium-sized bowl
  • 1 small bowl

Vietnamese Summer Rolls

Vietnamese Flag
Vietnam

Instructions

Peel and finely cut 0.5 shallot
Cut 8 centimetres fresh ginger into pieces of around 3 cm
Add 4 decilitres water, 2 teaspoons salt, the fresh ginger and the shallot to a medium-sized saucepan and boil up the water
Add 200 grams pork belly to the boiling water and boil the pork for about 10 minutes until no more blood comes out the meat when pierced
Fill a medium-sized bowl with cold water
Peel and devein 120 grams Shrimps
Drain the pork with a colander and move it into the bowl with cold water until it has cooled down
Add 3 decilitres water and 0.5 teaspoon salt to the saucepan and boil up the water
Add the Shrimps to the saucepan and boil them for about 10 minutes until they are cooked through
Cut the pork into slices of around 2 mm thickness and then into pieces of around 2 by 4 cm
Drain the Shrimps with a colander and move them into the bowl with cold water until they have cooled down
Add one more time 3 decilitres water to the saucepan and boil up the water
Add 100 grams rice vermicelli to the boiling water and cook them for about 8 minutes on medium heat (or as instructed on the packaging)
Slice the Shrimps in half sidewise
Wash 160 grams lettuce
Drain the rice vermicelli with a colander, rinse them with cold water and set them aside
Add warm water to a large plate
Dip the first of 8 rice papers in the warm water and lay it out flat on a cutting board
Place a piece of lettuce in the middle of the rice paper, leaving a 2 cm edge on each side, and distribute a few rice vermicelli on the lettuce
Fold the left, bottom and right side of the round rice paper edge tightly over the filling to get three approximately straight edges
Slowly roll up the rice paper with filling from the bottom side until half of the paper is rolled up
Place half a shrimp and about two pieces of pork on the filling of the unfinished roll and continue rolling up the summer roll until it is completed
Put the roll into the fridge and repeat the steps to form rolls from the remaining rice paper and filling
Peel and finely chop 20 grams fresh garlic
Wash and finely chop 20 grams red chilis
Add 40 millilitres fish sauce, 40 grams granulated sugar, 30 millilitres lime juice, the chopped garlic, the chopped chili and 0.4 decilitre water to a small bowl and mix them well
Serve the Vietnamese Summer Rolls with the sauce for dipping