Vietnamese Summer Rolls
For 2 (For 4)
Laksa Paste: 1 pod (2 pods)
Prawns: 1 pack (2 packs)
Carrot: 1 (2)
Red Pepper: 1 (2)
Spring Onions: 1 bunch (2 bunches)
Mint: 1 bunch (2 bunches)
Coriander: 1 bunch (2 bunches)
Lime: 1 (2)
Chilli Sauce: 1 pod (2 pods)
Peanut Butter: 1 pod (2 pods)
Sesame Oil: 1 pod (2 pods)
Rice Noodles: 1 pack (2 packs)
Rice Paper Wrappers: 1 pack (2 packs)
Per serving: Energy (kcal) 591 Fat 26g of which saturates 4g Carbohydrates 73g of which sugars 21g Protein 42g Salt 2.28g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
Crystal rolls, cold rolls, summer rolls… this rice paper wrapped treat has had many names since it was first exported out of Vietnam. But none of its international aliases is more helpfully descriptive than the original, gỏi cuốn, meaning ‘salad roll’— a good gỏi cuốn is a colourful harmony of raw and lightly cooked ingredients, ensuring bursts of juicy, fresh flavour with every bite. In Vietnam, herbs might be the only greens present in a salad, so we’ve included generous quantities of coriander and mint that highlight their nuances of taste and texture. Dressing? It’s on the outside, in the form of a tangy chilli-peanut dip.
Preparation time:For 2 - 35 minsFor 4 - 70 mins
Cooking time:For 2 - 40 minsFor 4 - 70 mins
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