Vietnamese Fresh Summer Rolls with Hoisin Dip
Try these zero-energy summer rolls for Earth Hour. The rice papers are filled with fresh veg, crunchy peanuts and coriander, then served with a delicious lime and hoisin sauce.
- No red cabbage? Use white cabbage or raw beetroot thinly sliced instead.
- No hoisin sauce? Use sweet chilli sauce.
Prep time: 20 minutes
Cook time: 0 minute
Total time: 20 minutes
8 Rice papers
100 g Red cabbage (shredded )
100 g Cucumbers (cut in batons)
100 g Carrot (cut in batons)
1 Avocado (sliced )
2 tsp Sesame seeds
30 g Roasted peanuts
15 g Coriander leaves
For the dipping sauce:
1 tbsp Lime juice
5 tbsp Hoisin sauce
1 tsp Soy sauce
- Add all the ingredients for the dipping sauce in a medium bowl and use a spoon to combine.
- Prepare all your ingredients. It will be easier to build the summer rolls if you have them all ready.
- Pour 500 ml water into a shallow dish. Dip one sheet of rice paper at a time in the warm water for 10 seconds, until soft but still slightly firm. Lift the rice paper from the water and place on a work surface. If the rice paper is sticking to your surface; wet a clean tea towel and place it between the work surface and the rice paper.
- Place the some of the vegetables at the bottom of the rice paper and top with coriander leaves, peanuts and sesame seeds. Lift and roll the bottom of the rice paper over the veggie pile, then fold in the left and right side.
- Roll all the way to close the rolls.
- Serve the rolls with the dipping sauce.
How to store
Store in an airtight container in the fridge for up to 3 days.
Make crispy rolls. Heat up vegetable oil in a saucepan, then deep fry the uncut rolls for about 3-4 minutes until they're crispy. Use kitchen tongs to carefully lift them out of the hot oil and serve with the hoisin sauce or any dip you like.