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Vietnamese summer rolls

Serves about 4

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What you need

For vegan rolls, prepare with tofu only; otherwise use prawns and tofu. As alternatives, use chicken or classic Vietnamese grilled pork belly.

  • Rice paper sheets, 22 cm diameter
  • 180 g tofu of your choice (e.g. smoked or chili tofu)
  • 12 cooked and peeled prawns (bought pre-cooked or home-prepared)
  • 1-2 carrots
  • 1-2 peppers
  • Fresh cucumber
  • Iceberg lettuce
  • Fresh mint
  • Fresh coriander leaves
  • Chopped peanuts
  • A medium-size bowl
  • An intuitive touch

Chili Lime Dipping Sauce

  • 1 chili pepper
  • 4 tablespoons lime juice
  • 2 cloves garlic
  • 1 teaspoon chopped ginger
  • 1 tablespoon of cane sugar
  • 3 tablespoons oyster sauce
  • Coriander leaves

What to do

  1. Halve the cooked prawns lengthwise; cut the tofu into slices (approx. 5 mm)
  2. Peel and cut the carrots and peppers, cucumber and iceberg lettuce into thin strips. This is very easy with a spiral vegetable slicer
  3. Lightly roast the peanuts in a dry pan for 3-5 minutes until fragrant; then set them aside
  4. Season the tofu with salt, pepper and chili and sauté it over medium heat for about 2-3 minutes until golden brown
  5. The rolls are best made one after the other: Place a rice paper sheet in a bowl filled with water; let it soften for about 1 minute, then let drain well. Put it on a (clean!) cutting board and gently smoothen it.
  6. Now, in consecutive order, place lettuce, vegetables, herbs, peanuts and, finally, 3 shrimp halves and two tofu slices in the center of the rice paper.
  7. Begin by wrapping the rice paper – starting at the bottom edge - very close to the filling. Bring the right and left of the paper to the middle, and then finish rolling. Smoothen the seam with a moistened finger. Tip! To make the roll look beautiful and not unravel or crinkle up, wrap it tightly - but with a feeling that the thin rice paper could break. Not overly tight. Make sure the finished rolls do not touch each other so that they will not stick together.
  8. For the dipping sauce: stir 70 ml of cold water and the lime juice into the oyster sauce. Add the chili pepper, garlic, ginger and coriander leaves - finely chopped. Then let the sauce stand for 10 minutes.
  9. Serve the finished summer rolls with the chili-lime dipping sauce. LAESSIGER Grüner Veltliner makes the perfect summer feeling!
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