Summer Rolls with St Andrew Hot Dipping Sauce
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Cuisine
Vietnamese
Author:
Kylee Newton - The Modern Preserver
Servings
makes 6 rolls
I learnt how to make these extremely delicious Prawn & Pork Summer Rolls while working with one of my favourite Vietnamese Chefs, and good friend, Uyen Luu.
Here I’ve matched it with a special dipping sauce using Apostle's St Andrew Szechuan, Blueberry & Habanero. These are great with the St John Peanut sauce we made last April, so if you have any leftover, it’s a delicious combo.
Ingredients
Rolls
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200g pork chops
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1 tsp cooking oil
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250ml chicken or vegetable broth
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24 raw prawns
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70g vermicelli noodles
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frilly lettuce, Coral green or red
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coriander & mint
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perilla (shiso leaves), optional
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6x 22cm spring roll rice paper wrappers
Dipping Sauce
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1 tsp canola oil
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1 garlic clove
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1 tsp caster sugar
Directions
Sear the pork chops on both sides, add hot broth to the pan and poach the pork for 10 minutes. Remove from the liquid and allow to cool before slicing into thin pieces. Thaw and place the prawns into the broth and simmer for 2-3 minutes, until they turn pink.
Rehydrate the noodles by pouring boiling water over then in a bowl, placing a plate over the top, then strain after 3-4 minutes.
Wash and dry the coriander and mint. Tear the lettuce into bite sides pieces. Leave the perilla whole (if using) and set aside.
Prepare your dipping sauce by finely chopping the garlic, warming the oil, and gently frying the garlic until lightly golden, not burnt. Add the other ingredients and thicken slightly on a low heat. Place into a small dipping sauce bowl for serving.
Get your mise en place ready, and working with one wrapper at a time, quickly dip the rice paper into a wide bowl of cold water and place it in front of you on a chopping board. Working briskly, place 3-4 prawns in a row in the centre, leaving a gap left & right. Add a couple of perilla leaves and herbs, a few pork slices and lettuce leaves, creating a bed. Lastly lay down a small bundle of the noodles (being careful not to overpack).
To roll, fold over the left and right sides of the circle over the ingredients. Then fold over the bottom of the circle and continue rolling, neatly and as tightly as you can, packing in all the ingredients in with your fingers, until you have rolled it to the end of the end of the wrapper.
Serve immediately with the dipping sauce, or other sauces if you have any leftover St John Peanut sauce as well.