These fresh and colourful summer rolls from Thuy Pham @chef_thuy_pham, are the ideal one-bite canapés to impress guests. Inspired by a traditional Vietnamese favourite and made festive with familiar fillings such as smoked salmon, cured meats and prawn, they look beautiful and will definitely be a crowd-pleasing choice for any party or family gathering!
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Ingredients
Summer rolls
- 10 sheets rice paper
- 200 g protein of your choice (e.g. smoked salmon, salami, prawns)
- 1 cucumber, thinly sliced into matchsticks
- 1 large carrot, thinly sliced into matchsticks
- 1 red bell pepper, deseeded and thinly sliced into matchsticks
- 25 g fresh coriander
- 2 5g fresh chives
- 25 g fresh mint, leaves plucked
- 200 g mixed salad greens
Dipping sauce
- 60 ml fish sauce
- 60 ml lime juice
- 60g caster sugar
- 4 garlic cloves, roughly chopped
- 2 red chillies, finely chopped
Method
- Start by making the dipping sauce; combine the fish sauce, lime juice, and sugar in a small bowl, stir until the sugar is dissolved. Blitz the garlic and chillies in the food processor for 10-15 seconds until finely minced, then add to the bowl. Stir well to combine.
- Next, prepare the rice paper. Fill a large bowl with lukewarm water. Quickly dip one sheet of rice paper in the water, then lay it flat on a chopping board.
- To assemble the roll, arrange a selection of cucumber, carrot, red pepper, coriander, chives, and mint leaves neatly along the centre of the rice paper. Add your chosen protein and a few salad greens.
- For the perfect summer roll, fold the rice paper in like an envelope, bringing the sides towards the centre with roughly 3cm folds. Next, fold the top edge down and roll tightly from the bottom to the top to secure the filling.
- Arrange the summer rolls on a platter and serve with the dipping sauce on the side for a delicious, vibrant canapé to welcome your guests.