These porky Vietnamese Summer Rolls are the perfect dish to pick at. Try this recipe for a tasty and light meal, packed full of veg and protein. We used prawns and our smoked bacon but you can swap out the prawns and get experimental, making a BLT in your spring rolls. You can also pack the summer rolls with rice noodles, as traditionally done, but ours were already stuffed to the brim with other tastiness.
• 1 pack Jolly Hog Bacon
• Red cabbage
• Rice paper
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 tbsp rice vinegar
• Sesame seeds
• Satay sauce or sweet chilli sauce
1. Start by frying prawns in a pan until fully cooked then remove and place to the side.
2. Chop up a pack of our Jolly Hog Smoked Bacon and fry in a pan for a few minutes until cooked. Remove the bacon from the heat and set aside.
3. Peel carrots and chop them in half and then continue to chop them into slices as thin as possible. You can also cube them or peel them.
4. Chop up red cabbage into similar smaller strips and any other veg you want to include in the rolls. Lettuce also works great, as does cucumber, or avocado, which goes great with our bacon.
5. Add your veggies of choice into a bowl and keep plain or add 1 tbsp fish sauce, 1 tbsp brown sugar and 1 tbsp rice vinegar and toss or stir to coat.
6. We didn’t make our own rice paper sheets for this, making it a super quick and easy meal, perfect for summer lunches. Instead, we used the Nem Viet Vietnamese Spring Rolls Kit.
7. Following pack instructions, take each rice paper and dip it in a shallow bowl or rimmed plate of warm water. Hold the rice paper in for 4 seconds on both sides up and then put on a plate or chopping board.
8. Pack the roll with your veg in the middle, and then place your bacon and prawns on top.
9. Wrap the rolls by lifting the bottom up first, then tucking over both sides and trying to wrap it up (just like pigs in blankets 😉). These can be pretty tricky to get right so don’t worry if they don’t look perfect, they still taste as good!
10. Do the same with each summer roll until they’re all wrapped up. Serve with sweet chilli sauce or satay sauce (we made a quick one by mixing 3tbsp peanut butter with 1tbsp sesame oil and 1tbsp soy sauce).