Vietnamese Summer Rolls

Cook it step by step

1. 1

   Before cooking, read every step, measure all listed ingredients and prepare the cookware named by the method. Keep raw meat or seafood refrigerated until needed and use a separate clean board and knife for ready-to-eat ingredients.

2. 2

   Boil the vermicelli for 3–4 minutes, rinse cold and drain very well.

3. 3

   Arrange all fillings within easy reach.

4. 4

   Dip one wrapper in warm water for 2–3 seconds and lay it on a damp board; it will continue softening as you fill it. Use medium-high heat and work in batches if needed; allow about 4 minutes, stopping when the ingredient has the colour or softness described rather than relying on the clock alone.

5. 5

   Layer herbs, noodles and vegetables, then prawns; fold and roll tightly. Use broad, gentle strokes and stop as soon as everything is evenly distributed so delicate ingredients keep their texture.

6. 6

   Stir hoisin and peanut butter with warm water for dipping. Mix only until the texture is even, scraping the base and sides of the bowl so no pockets of unmixed seasoning or dry ingredient remain.

7. 7

   Taste immediately before serving and adjust salt or acidity carefully. Serve at once, or cover and refrigerate promptly if the method specifically allows holding.