Greetings from Vietnam - Summer rolls

---

Summer roll is a typical appetizer of Vietnamese cuisine. It is similar to the spring roll popular in Asia, but in this case it is not fried. The summer roll consists of a thin rice paper, which is soaked in cold water. In addition, the summer roll is very healthy, because it is mainly filled with various raw vegetables. Fresh herbs such as mint, cilantro and Thai basil complete the dish. The dish is completely low in calories, easy to digest and can be prepared completely vegan at any time. Different dips are often offered with it. With the filling, there is no right or wrong and so you can fill it completely with your favorite vegetables. In our case today we added some fresh black tiger prawns, but they can be perfectly replaced by rice noodles ;)

Ingredients

• Rice paper

• 1 carrot

• 1/4 cucumber

• some mint coriander and Thai basil

• 1/4 red cabbage

• 1 avocado

• Black Tiger prawns or (tofu, rice noodles)

• 1/2 mango

• 2 Romana lettuce hearts

• sprouts

• Some rice vinegar

• Salt, sugar

Instructions

First peel the shrimp (save the shells for a stock and freeze them away), cut them in half lengthwise, remove the intestines and sear them in a pan. Season with salt and pepper. Let the shrimps cool down. Wash the carrot and cucumber (peel if not organic), slice thinly and then julienne them. Finely shave the red cabbage with an Asian slicer and marinate with a little rice vinegar a pinch of salt and sugar.

Secondly, we need to knead it a little so that it becomes softer and thus edible as a raw food. Peel the avocado and mango and cut them into equal sized wedges. Wash the lettuce and cut off the strings. Remove the individual leaves and leave them whole. Now soak the rice paper briefly in water (about 5 seconds), then fill with lettuce leaf, the cut vegetables, herbs, shrimp and sprouts. Finally roll up the whole thing.

Resumé

Great dish for hot summer days. Especially the variety of how the roll can be filled, I find particularly relaxing. There are virtually endless possibilities. From completely vegan to with meat or even chicken and shrimp. Different dips bring last but not least the final kick. Fresh herbs are a must have.

---

The tools for this recipe

Homemade dough needs two things: a clean work surface and even portions. That’s exactly what these two are made for:

• Stainless steel dough cutter & bench scraper – portions your dough cleanly and clears the worktop in seconds.

• Premium stainless steel cutting board – non-porous and odour-neutral: the hygienic base for cutting, rolling and plating.

The code WILLKOMMEN10 gets you 10% off your first order – our thank-you for joining the newsletter.

---

FAQ

How do I keep the rice paper from tearing while rolling?

Dip it in lukewarm water for just 2–3 seconds — it will still feel a bit firm but will continue to soften as you fill and roll it, which prevents tearing.

Can I make these ahead for a party?

Yes, but wrap each roll individually in a damp paper towel and plastic wrap, then refrigerate — they're best eaten within a few hours since rice paper can dry out or get tough over time.

What's a good vegan protein swap for the prawns?

Pan-fried tofu strips or the rice noodles alone work well — season the tofu with a little soy sauce and lime before rolling for extra flavor.