Giant summer rolls
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
Vietnamese flavours are my absolute favourite so this is loosely inspired by both Vietnamese summer rolls and Vietnamese bún chả. Making multiple summer rolls can become time consuming so I thought, why not make one big delicious one per person instead?
For this recipe you will need 6 large rice paper wrappers.
Each serving provides 917 kcal, 56.8g protein, 72.1g carbohydrate (of which 19.5g sugars), 34.1g fat (of which 8.9g saturates), 19.4g fibre and 5.16g salt.
Ingredients
For the rolls
- 1½ tbsp lemongrass paste or 2 lemongrass stalks, centre only, finely chopped
- 1½ tbsp garlic paste or 4 garlic cloves, grated
- 1½ tbsp ginger paste or 1 thumb-sized piece fresh root ginger, peeled and grated
- 2 tbsp soy sauce
- 2 tbsp fish sauce, vegan fish sauce or a little extra soy sauce
- 400g/14oz plant-based or pork mince (chilled, not frozen)
- 2 portions dried vermicelli noodles (about 90g/3¼oz in total)
- 6 large rice paper wrappers
- 4 large iceberg lettuce leaves
- 1 large carrot, peeled and cut into thin matchsticks or coarsely grated
- 1 cucumber, cut into thin matchsticks
- 1 avocado, peeled, stone removed and thinly sliced
- large handful fresh mint leaves
- large handful fresh coriander leaves
- large handful Thai basil leaves
- small handful roasted peanuts, crushed
For the dipping sauce
- 3 tbsp smooth peanut butter
- 2 tbsp crispy chilli oil, solids only
- 1 tbsp soy sauce
- 1 lime, juice only
- 2 tsp maple syrup or runny honey
- 1 tbsp dried red chilli flakes
Method
To make the rolls, preheat the grill to medium–high.
Place the lemongrass, garlic, ginger, soy sauce and fish sauce in a large bowl. Add the mince and mix together until everything is evenly combined.
Transfer the mixture to a baking dish and pat down into a 13x20cm/5x8in rectangle that is about 2.5cm/1in thick. Score the mince mixture deeply with a sharp knife into four even strips.
Grill the mince mixture for 6–10 minutes, or until well caramelised, golden brown on top and cooked through. Set aside.
Cook the noodles in a saucepan of boiling water according to the packet instructions. Drain thoroughly, rinse with cold water and set aside to cool.
Meanwhile, to make the dipping sauce, mix all of the ingredients in a small bowl and set aside.
Fill a large shallow bowl or roasting tin with warm water. One at a time, submerge 3 rice paper wrappers for 20–30 seconds each, or until just pliable but not fully soft. Working on a damp, clean surface, lay the wrappers slightly overlapping in an upside down triangle.
Lay two iceberg leaves in the centre of the wrappers, leaving a border at the edges. Top with half the noodles, carrot, cucumber, avocado, two pieces of the cooked mince, mint coriander and Thai basil. Scatter with half of the crushed peanuts. Fold the bottom wrapper up, then fold the sides in and roll firmly away from you, like a burrito. Repeat to make the second roll.
Slice each roll in half on the diagonal. Serve immediately with the dipping sauce alongside.
