Light, delicious, healthy and packed full of goodness, we love these Summer Rolls from Cristian Broglia’s new book, The Gluten-Free Cookbook.
One of the most popular dishes in Vietnam, summer rolls are a national dish. Fresh and light, these rice-paper rolls are called goi cuon, which means “spring roll.” Unlike Chinese spring rolls or Filipino lumpia, these are not fried and are served at room temperature, accompanied with a sweet and spicy sauce.
Ingredients (serves 6)
Preparation time: 45 minutes/Cooking time: 10 minutes
8 oz (225g) shrimp (prawns)
3 oz (80g) dried rice noodles
1 tablespoon cane sugar
Juice of 1 lemon
5 tablespoons fish sauce
1 fresh red chili pepper, thinly sliced
1 clove garlic, minced
1 1/3 cups (5 oz/150g) bean sprouts, rinsed
2 handfuls of fresh mint leaves, chopped
1 cucumber, cut into thin sticks
6 lettuce leaves, shredded
1 carrot, very finely slivered
18 Vietnamese round spring roll wrappers
Bring a large saucepan of salted water to a boil. Add the shrimp (prawns) and cook until they just turn pink, about 2 minutes. Drain, then peel and devein them.
In a separate saucepan of boiling water, cook the noodles until softened, about 5 minutes. Drain well.
In a small bowl, stir together the sugar, 3 tablespoons water, the lemon juice, fish sauce, chili pepper, and garlic.
In a medium bowl, combine the bean sprouts, mint, cucumber, and lettuce and mix well.
In a shallow bowl of water, working with one wrapper at a time, soften a spring roll wrapper and lay on a tea towel to absorb excess moisture. Lay some bean sprout mixture, slivered carrots, shrimp, and noodles across the bottom third of the wrapper. Fold the bottom of the wrapper up and over the filling, fold the sides in, and roll up like a cigar.
Serve the spring rolls with the sauce for dipping.
The Gluten-Free Cookbook encompasses breakfast, starters, soups, breads and wraps, rice and noodles, salads, vegetables and legumes, fish and shellfish, meat and poultry, and desserts and sweet treats.
Pre-order a copy of The Gluten-Free Cookbook here: phaidon.com