Summer rolls recipe with 5 filling variations
from Thomas Sixt
Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!
In my summer rolls recipe, I show you the popular Vietnamese-style rolls in 5 variations, including a cooking video.
The top finger food is gluten-free and can be prepared with or #withoutanimal. The rolls are a wonderful meal for guests or when you want to prepare food for your loved ones.
The matching cold sauce is called nuoc mam. This is a fish sauce. I have dedicated a separate article to its preparation.
Now put a smile on your face and join me in the kitchen!
Table of Contents
1. Recipe summer rolls
The rice rolls are absolutely easy to make. Just watch my cooking video and follow me on YouTube. You can use the comment function at the bottom of the page to send me a cooking question directly!
Prepare original Vietnamese rolls with rice leaf according to a chef's recipe by Thomas Sixt
Summer rolls recipe with cooking video and step by step instructions with many photos. Easy, healthy and delicious Vietnamese food. Good luck!
|300||g||Water (zum Kochen der Reisnudeln)|
|1/4||tsp||Salt (I use primal salt or Himalayan salt)|
|1||pc||small iceberg lettuce|
|9||pc||rice paper (I use rice sheets with a diameter of 22 cm)|
|100||ml||Water (to moisten the rice leaves)|
|50||g||peanuts (finely chopped or crushed in a mortar)|
|3||twigs||fresh Thai basil|
|100||g||medium soft tofu|
|100||g||prawns (I use ready-cooked frozen prawns)|
|1||pc||fresh duck breast|
|1||pc||fresh chicken breast|
|2||tbs||Sunflower oil (for browning the duck breast/chicken breast)|
Basics for summer rolls
Boil the rice noodles in enough water for 3 to 4 minutes. Drain in a colander and rinse with cold water.
Coarsely crush the roasted and salted peanuts in a mortar.
Cut the iceberg lettuce into fine strips.
Wash and dry the Thai basil and pluck off individual leaves.
Wash and dry the coriander and pluck off individual leaves.
Prepare the ingredients for the rolls
Briefly rinse defrosted ready-to-cook prawns and pat dry. Cut in half with a knife.
Cut the tofu lengthwise into wide strips to fit the rolls.
Duck breast fry in oil until pink and cut into slices.
Beat the eggs and fry them flat in the pan.
As another variant for the filling, marinate chicken meat in wide strips and fry. This variant does not appear in the video.
Cut the mini cucumbers diagonally into wide slices.
Soak rice paper
Immerse rice paper one at a time in a shallow bowl of water for 5 seconds. Please follow the package instructions, warm or cold water! Then they can be used for the next step, rolling up.
Cover with rice paper and roll up
Use 1-2 tbsp cooked and cold rice noodles for filling. Use just as much finely chopped iceberg lettuce. Add the peanut crumbs. Place in the bottom third of the rice sheet. Place coriander leaves or Thai basil directly on top of the paper so that they can shine through decoratively at the end.
Add the rest according to taste. In my case, it's tofu, beaten egg, prawns or duck breast.
Fold in the sides and roll up tightly as shown in the video.
Arrange and serve
Serve the different types of summer rolls neatly sliced on a beautiful bamboo board and enjoy.
2. Calories and nutritional values
3. Filling for the summer rolls
A practical overview is a table that clearly shows you some fillings.
|Omelette||Hen's egg, quail's egg, and other exotic eggs||Classic and vegetarian|
|Prawns||Boiled or fried prawns||Classic Vietnam style|
|Tofu||Fresh or smoked tufo||Classic Vietnam style|
|Chicken||Boiled or fried chicken meat||Classic Vietnam style|
|Duck||Roasted slices of duck breast or duck meat||Exciting and avant-garde|
|Beef||Boiled or pink roasted beef||Exciting and avant-garde|
|Avocado||Raw or marinated avocado slices||Veggie|
|Carrots and cucumbers||Raw or marinated vegetable sticks||Veggie|
|Blue cabbage or white cabbage||In fine strips, raw or marinated||Veggie|
|Pickled vegetables||Slightly acidic pickled vegetables||Veggie|
There are hardly any limits to creativity, which makes the roles exciting and interesting!
When guests come make some classic rolls and then fill them with other, exciting ingredients.Tip from cook Thomas Sixt
4. How to process rice paper or rice sheets with confidence
Note rice sheet which needs cold or warm water to soak…. 2-5 seconds… soak, then place wet on the board…. The paper should not feel stiff when wrapped or rolled up…
I don’t use a cloth to wrap the rolls, I get better results from the board!Tip from the experience of chef Thomas Sixt
5. Which sauces go with the rolls
Nuoc Mam is a fish sauce enriched with carrot strips, peanut crumbs and red chilli.
You can dip your rolls in this very liquid sauce. Everyone at the table gets their own little bowl for it. Eating with your fingers and fun dipping is also fun.
My further recommendations for sauces are peanut sauce, wasabi cream and soy sauce.