To say I am totally obsessed with cooking would really be an understatement. I love to cook but basically it comes down to my even bigger love of eating tasty food. As I was a fussy eater from a young age I started cooking for myself the second I was allowed to. Now I cook for my friends and family and even bake for my children’s school when they hold fundraising events. Being the sort of person that gets bored with the same sort of meals day in and day out I love to cook a range of foods ranging from Greek, Thai, Vietnamese, Mexican to name but a few.
Summer rolls can be served for breakfast, as a snack, lunch or dinner and will not fail to get those taste buds excited. Simple to make these are the ultimate in flavourful food, the aroma alone whilst you are making them will generally force you to accidentally drop a few into your mouth or taste test the first 3 or 4, just to make sure you made them correctly of course 😉
I won’t tease you any more so here is the recipe with step by step pictures:
I made 21 Summer Rolls with this recipe but then the number will depend on how much you fill each one. Make sure you do not over fill them as they will break when you go to eat them and do not leave them too long before eating as you may return to find someone else has eaten them, they can also split if they dry out.
approx. 20-25 minutes
1 pack of rice paper wrappers (I normally by mine from a Chinese cash and carry)
1 medium red onion
90g rice noodles – cooked (available dried and also cooked from most supermarkets)
4-5 tablespoons of freshly chopped coriander
4-5 tablespoons of freshly chopped mint
2 medium carrots – grated
Baby gem hearts, outer / larger leaves halved
250g chicken breast – cooked (I normally wrap mine in foil and bake for approx. 25 mins at about 190-200 degrees then cool before use)
You can subsitute the chicken for large prawns if you are vegetarian.
Chop the coriander & mint, slice the onions, grate the carrots, halve the larger baby gem lettuce leaves, shred the cooked chicken.
In a large frying pan put some cold water to cover about a quarter of the pan height. Place a rice paper wrapper in the water rough side up. Leave for approx 10 seconds then place on a flat surface.
Place a piece of gem lettuce onto the wrapper:
Add some rice noodles:
Then some carrot:
Place some onion on top:
Followed by the mint and the coriander:
Last but not least some of the chicken:
Then roll over the top part of the wrapper.
Pull in the sides:
And there is the first Summer Roll ready to be placed on a plate (or eaten) .
For a main meal you will need approximately 7 or 8 of these and I like to serve them with soya sauce and sweet chili sauce.
The chicken Summer Rolls are gorgeous but you can also make them with king prawns which are equally delicious. I use the really big prawns when I can get hold of them (again from the Chinese cash and carry) but you can use any you like and cut them to a manageable size.
Have fun making these.
Have you made summer rolls before or even tried them?