On TV Tonight
- 20:00 - The Little Paris Kitchen: Cooking with Rachel Khoo - Little Paris Kitchen: Cooking With Rachel Khoo, 1
- 20:30 - The Little Paris Kitchen: Cooking with Rachel Khoo - Little Paris Kitchen: Cooking With Rachel Khoo, 2
- 21:00 - The Little Paris Kitchen: Cooking with Rachel Khoo - Little Paris Kitchen: Cooking With Rachel Khoo, 3
- Prep time:
- 35 min
- Cook time:
- 40 min
- Makes 6 rolls
Uyen Luu’s pork and prawn summer rolls are perfect as a light starter or side, served with a hoisin, garlic and chilli dipping sauce.
MethodFor the summer rolls
1. Bring a pot of water to the boil and cook the pork belly with a few pinches of salt for 20 minutes, or until juices run clear. Rest until cool then remove the skin and slice as thinly as possible with a sharp knife.
2. Poach the prawns in boiling water with a pinch of salt for 2 minutes, or until the prawns are opaque. Drain and leave to cool.
3. Put the vermicelli in a pan with a lid, pour over boiling water and put the lid on for 5-10 minutes until soft. Drain and rinse with cold water.
4. Once all the ingredients are ready, place them on your work surface in containers ready to make the rolls. Pour some water into a tray deep and large enough to dip in the rice paper. Use a plastic chopping board as a base on which to make the rolls.
5. Dip a piece of rice paper into the water and take out as soon as all areas are moist. Do not let it sit in water. Lay the paper onto the chopping board.
6. At the bottom centre of the paper, line up three prawns, a lettuce leaf, noodles, pork slices and two or three pieces of each herb.
7. Fold the two sides in then turn the bottom flap up to cover the ingredients. It should look like you are making an envelope. Then, as tightly as possible, starting from the bottom, roll and push down as you go along until you reach the end. The summer roll should be a reasonable size that fits into your mouth. Tight rolls are easier to eat because the ingredients will not fall out.
For the hoisin, garlic and chilli sauce
8. Heat up a saucepan with oil. Fry the garlic until it browns slightly. Add hoisin sauce, vinegar, sugar, chilli sauce and water and bring to a gentle boil.
9. Pour the sauce into dipping bowls and sprinkle crushed peanuts on top. To eat, use your hands to hold the summer roll and dip it into the sauce.
For the summer rolls
- 200 g pork belly
- 18 cooked prawns, shell and vein removed
- 150 g vermicelli noodles
- 12 coriander stalks, roughly chopped
- 12 mint leaves, roughly chopped
- 2 sprigs cockscombe mint, (optional)
- 6 perilla leaves, (optional)
- 2 garlic chives, (optional)
- 6 leaves of lettuce
- 6 rice paper roll wrappers
For the hoisin, garlic and chilli dipping sauce
- 1 tbsp cooking oil
- 1 garlic clove, finely chopped
- 2 tbsp hoisin sauce
- 1/2 tbsp white wine vinegar, or cider vinegar
- 1 tsp caster sugar
- 1/2 tbsp chilli sauce
- 1 tbsp water
- 2 tbsp peanuts, crushed or blended
Tips and suggestions
- If you cannot find cockscombe mint, perilla or garlic chives, just use the coriander and mint.
If you are preparing the summer rolls in advance, keep them in an air tight container or cover them with clingfilm to stop them drying out.