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  • Summer Spring Rolls Recipe, Vietnamese Style

    Our Summer Spring Rolls recipe has the bright flavours of summer bursting through in every bite. An abundance of fresh herbs, fried fish, rice noodles, and fresh fruit result in a symphony of wonderful flavours and textures. Make, eat, and feel elated

    Want to grab a bite that’s both fresh and light? Here’s the most amazing Summer Spring Rolls recipe – the best of Vietnamese food. Our Vietnamese Spring Rolls are as refreshing as a gust of cool breeze on a hot summer day. These delicious summer rolls can be prepared easily and quickly, and are a perfect representation of Vietnamese food.

    This popular summer spring roll recipe stands out from the conventional deep-fried spring rolls and is healthier as it is not fried. They are known across the globe by various names like Vietnamese spring roll, nem cuon, goi cuon, salad roll or cold roll; and have a number of variants depending on the stuffing selected. Our recipe for summer spring rolls combines deep fried fish wrapped in rice paper along with rice vermicelli noodles, freshly chopped dill, mint, and coriander; batons of banana, juicy pineapple, and roasted peanuts,  giving these rolls a perfect crunch.

    Learn how to make summer spring rolls, Vietnamese style, with our step-by-step summer spring roll video recipe with detailed ingredients, method, prep time, and cooking time. See the detailed Yummefy recipe below.

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  • RECIPE

    INGREDIENTS

    1 cup rice flour, to dredge
    1/2 teaspoon salt, or to taste
    vegetable oil, for frying
    350 gram fish fillets, preferably red snapper or sea bass, cut into 2-inch x 3/8-inch batons

    -
    16 rice paper sheets
    100 gram vermicelli (thin rice noodles), soaked in warm water for 30 minutes, drained
    2 slice pineapples, cut into 2-inch x 3/8-inch batons
    1 1/2 bananas, peeled and cut into 2-inch x 3/8-inch batons
    50 gram roasted peanuts
    1 cup dill (soa), roughly chopped
    1 cup mint leaves, roughly chopped
    1 cup coriander leaves, roughly chopped

    COOKING METHOD

    1. Add salt to rice flour and mix; spread in a platter.
       
    2. Place wok on high heat; add oil. Once hot but not smoking, dredge fish batons in rice flour to coat and shake gently to dust off excess flour. Carefully set down in hot oil and cooking for till golden brown all over, 3 to 4 minutes. Do this in batches without crowding the wok. Repeat for remaining fish.
       
    3. To assemble: quickly dip one rice paper sheet in water and remove immediately (alternately, use a wet cloth to wipe the sheet and wet it slightly – the method to be used depends on the thickness of your rice paper: thin paper – wipe with a wet cloth, while for thick paper, dip it in water). Lay on a flat surface and place some rice noodles on the sheet in a straight line about 1-inch from the edge closest to you. Top with 1 piece each of banana, pineapple, fried fish, some roasted peanuts, 1 tablespoon each of dill, mint, and coriander leaves. Pick up the 1-inch edge of rice paper closest to you and start rolling tightly away from yourself; stop after half a turn. Fold the left and right edges inwards like an envelope and then holding the folds in place, continue to tightly roll till the entire sheet has been rolled. Repeat for all sheets.
       
    4. Serve with the classic Vietnamese dipping sauce or other condiment of your choice.

      Yield: 16 summer spring rolls
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