Summer rolls Recipe with 5 filling Variations

Author:
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.

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!

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!

Summer Rolls

Cooked, photographed and written down by chef Thomas Sixt.

Servings 2

Calories 559

Preparation Time 10 Min.

Cook Time 15 Min.

Total Time 25 Min.

Clear step by step instructions for Vietnamese summer rolls with rice leaf and 5 different fillings.

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Ingredients

Basics
200	g	rice noodles
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)
3	pc	mini cucumbers
100	ml	Water (to moisten the rice leaves)
50	g	peanuts (finely chopped or crushed in a mortar)
3	twigs	fresh Thai basil
3	twigs	fresh coriander
Fillings
2	pc	eggs
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)

Instruction

Basics for summer rolls

Preparation step 1

Prepare noodles

Boil the rice noodles in enough water for 3 to 4 minutes.

Drain in a colander and rinse with cold water.

Preparation step 2

Prepare Peanuts

Coarsely crush the roasted and salted peanuts in a mortar.

Preparation step 3

Prepare salad

Cut the iceberg lettuce into fine strips.

Preparation step 4

Prepare basil

Wash and dry the Thai basil and pluck off individual leaves.

Preparation step 5

Prepare coriander

Wash and dry the coriander and pluck off individual leaves.

Prepare the ingredients for the rolls

Preparation step 6

Prepare prawns

Briefly rinse defrosted ready-to-cook prawns and pat dry.

Cut in half with a knife.

Preparation step 7

Prepare tofu

Cut the tofu lengthwise into wide strips to fit the rolls.

Preparation step 8

Prepare Duck Breast

Duck breast fry in oil until pink and cut into slices.

Preparation step 9

Prepare egg

Beat the eggs and fry them flat in the pan.

Preparation step 10

Prepare chicken

As another variant for the filling, marinate chicken meat in wide strips and fry. This variant does not appear in the video.

Preparation step 11

Prepare cucumbers

Cut the mini cucumbers diagonally into wide slices.

Soak rice paper

Preparation step 12

Prepare 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

Preparation step 13

Wrap

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

Preparation step 14

Serve

Serve the different types of summer rolls neatly sliced on a beautiful bamboo board and enjoy.

Video

Category

All Recipes by German Chef Thomas Sixt

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Keyword

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2. Calories and Nutritional Values

3. Filling for the Summer Rolls

A practical overview is a table that clearly shows you some fillings.

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.

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