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Vietnamese Summer Rolls
Trevor Bantin (EYHO)
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- Serves: Makes 10
- Preparation: 20
- Ready: 20
These fresh and healthy Vietnamese Rice Paper Rolls, from EYHO, were served to Paul McCartney and team on tour in South Korea.
Ingredients
- 10 round rice papers
- 1 cucumber, julienned
- 1 yellow pepper, julienned
- 1 carrot, julienned
- 1 avocado, sliced thinly
- 50 g pea shoots
- 1 bunch coriander, chopped
- 1 bunch mint, chopped
- 55 g peanuts
- juice of two limes
- 4 tablespoons soy sauce
- 3 tablespoons sweet chilli
Method
Combine the veg.
Combine the sauces to make a dipping sauce.
Soak the rice papers one by one for ten seconds until soft. Lay on a flat surface. Lay your filling an inch above the bottom of the paper and roll up, tucking the ends in before the final seal.
Serve with the dipping sauce.
Additional notes
These Vietnamese Summer Rolls, from EYHO, were served to Paul McCartney and his team on the ‘Out There’ tour: Seoul, South Korea, 2 May, 2015. Recipe courtesy of EYHO.
