AUTOPLAY
Vietnamese Summer Rolls
7 steps
What you’ll need
Rice Paper Wraps
Fresh Mint Leaves
Sweetheart Cabbage
Spring Onions, Carrot, Mango, Red Cabbage, Baby Corn, chopped In Matchsticks
Thin Rice Noodles
1/2 Avocado
Dip a rice paper wrap in cold water for 3 seconds, wetting one side only.
1. Dip a rice paper wrap in cold water for 3 seconds, wetting one side only.
1
Lay it out, and add a portion of wilted cabbage to form base for your fillings.
2. Lay it out, and add a portion of wilted cabbage to form base for your fillings.
2
Place some cooked and cooled rice noodles on top, form a log shape.
3. Place some cooked and cooled rice noodles on top, form a log shape.
3
Add a few of your veggies across the length of the rice noodle log
4. Add a few of your veggies across the length of the rice noodle log
4
Now’s the time for wrapping. Fold and tuck in the sides, adding more water to soften if necessary.
5. Now’s the time for wrapping. Fold and tuck in the sides, adding more water to soften if necessary.
5
Final touch, add 3 mint leaves and complete the roll.
6. Final touch, add 3 mint leaves and complete the roll.
6
Serve with peanut sauce (recipe link below) enjoy!
7. Serve with peanut sauce (recipe link below) enjoy!
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