Vietnamese Summer Rolls

• 50g of dried vermicelli noodle, cooked, drained & chopped
• ½ head of lettuce, shredded
• 1 red pepper, ½ cucumber & 1 medium carrot, chopped finely into match sticks
• Crushed Peanuts
• Fresh Mint
• 1 pack rice pancake pastries

Nuoc Cham Dipping Sauce

Ratio 1 Fish Sauce: 1 sugar : 2 water

• Fish Sauce
• Sugar
• Water
• 2 cloves Garlic crushed
• Lime Juice (one or two limes)
• 1 birds eye chilli

1. Dip 1 summer roll pastry into a tub of cold water for 3 seconds

2. Lay the pastry down on the work top

3. Place cold filling in centre of the 1st pastry

4. Once the pastry starts to soften, start the folding process

5. Fold the bottom centre into the middle and stick

6. Holding finger tips over the ‘roll’ and use thumbs to roll pastry tightly to enclose the filling

7. Keep rolling until you reach the middle of the pastry

8. Fold in both sides tightly and stick

9. Now continue rolling until pastries are fully closed and your summer roll has been made

10. Serve alongside your nuoc cham dipping sauce

NUOC CHAM DIPPING SAUCE

11. To make your nuoc cham dipping sauce start with the ratio of 1 Fish Sauce: 1 sugar : 2 water e.g.1 tbsp fish sauce: 1 tbsp sugar: 2 tbsp water.

12. Finely chop or crush your garlic and add to sauce

13. Squeeze the juice of your lime(s) and add to sauce to desired taste- start little and build up flavour

14. For a little extra kick, deseed your chilli and chop finely and add to the mix

15. Adjust flavours where necessary and enjoy!