Try Chef Manoj Sharma’s Classic Vietnamese Summer Rolls Recipe
Image Credit: RCB Cafe and Bar/Vietnamese Summer Rolls

While many often tend to generalise Asian cuisine in terms of flavours and textures, Vietnam stands far from the usual, thanks to unique blends of sweet, salty, spicy, and sour tastes. The region’s cuisine is said to have evolved with time due to its geographical proximity to China and the tropical climatic conditions. 

While you will definitely find a coastal influence in its food and large-scale availability of seafood, it is the French influence that has been the strongest. Why, you ask? Well, the French colonisers left their mark on the country setting it free and the most evident effects were seen in the architecture and cuisine.

Take the Banh Mi sandwich, for instance. It is a popular Vietnamese breakfast sandwich made with a French baguette. Or the classic Vietnamese Pho, which is a comforting blend of native rice noodles with French meat broth.  

Similarly, there’s another quintessential Vietnamese dish called summer rolls. These are refreshing rolls made of rice paper and filled with steamed meats like chicken and pork, along with raw vegetables like cucumbers and carrots. These are eaten without being cooked and lend a fresh and crunchy taste which makes them ideal for summers. Also known as the Vietnamese spring rolls, one can easily make them at home without hassle.

Chef Manoj Sharma - Executive Chef, RCB Café And Bar, Bengaluru - shares a delightful recipe of Vietnamese summer rolls for you to try.  

Ingredients:

•    2 rice paper 

•    10 gm rice noodles  

•    10 gm juliennes of carrot  

•    10 gm juliennes of cucumber  

•    10 gm shredded chinese cabbage   

•    10 gm toasted and crushed peanuts  

•    5 gm mint leaves 

Source: RCB Cafe and Bar, Bengaluru

•    Bring a medium saucepan of water to boil. 

•    Boil rice noodles for 3 to 5 minutes and drain.  

•    Fill a large bowl with warm water. 

•    Dip the wrappers into the warm water for 1-2 seconds to soften.   

•    Lay a wrapper flat. In a row across the centre, place rice noodles, carrot, Chinese cabbage and cucumber, leaving about 2 inches uncovered on each side.   

•    Fold uncovered sides inward, then tightly roll the wrapper. Cut into 2 pieces.  

•    Serve rolled spring rolls with sweet chilli sauce and peanut sauce.