Pho Cafe's Summer Rolls
Fresh and healthy Vietnamese summer rolls with prawns, crisp vegetables, and aromatic herbs wrapped in delicate rice paper, served with peanut dipping sauce.
Contains Allergens
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Why you'll love it
These fresh Vietnamese summer rolls are a light and refreshing dish perfect for any occasion. Featuring succulent prawns, crisp vegetables, and fragrant herbs wrapped in translucent rice paper, they're served with a rich and creamy peanut sauce. Popular at Pho restaurants across the UK, these rolls are healthier than their fried counterparts and bursting with fresh flavours. They make an excellent starter or light lunch.
About the original
Pho, the popular Vietnamese restaurant chain in the UK, is known for bringing authentic Vietnamese street food to British high streets. Their summer rolls (Gỏi Cuốn) are a customer favourite, showcasing the fresh, healthy approach to Vietnamese cuisine. These fresh rolls are traditionally served as a starter and highlight the Vietnamese philosophy of balancing textures and flavours in every bite.
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Ingredients
For the Rolls
- 12 sheet Rice Paper Wrappers
- 100 g Rice Vermicelli Noodles
- 24 piece Cooked Prawns — peeled and halved lengthways
- 1 piece Cucumber — julienned
- 2 piece Carrots — julienned
- 12 leaf Butter Lettuce
- 1 bunch Fresh Mint
- 1 bunch Fresh Cilantro
- 1 bunch Thai Basil
For the Peanut Sauce
- 4 tbsp Peanut Butter
- 2 tbsp Hoisin Sauce
- 2 tbsp Lime Juice
- 1 tbsp Soy Sauce
- 1 tsp Sriracha — optional
- 1 clove Garlic — minced
Method
Cook the rice vermicelli noodles according to package instructions (usually 3-4 minutes in boiling water). Drain and rinse under cold water. Set aside.
Prepare all your vegetables by julienning the cucumber and carrots into thin matchsticks. Wash and pat dry all the herbs. Set up your rolling station with a large bowl of warm water.
Make the peanut sauce by whisking together peanut butter, hoisin sauce, lime juice, soy sauce, minced garlic, and sriracha (if using) in a small bowl. Add 2-3 tablespoons of warm water to thin to desired consistency. Set aside.
To assemble, dip one rice paper wrapper in warm water for 1-2 seconds until pliable (don't over-soak). Place on a clean, damp tea towel or cutting board.
On the bottom third of the wrapper, layer a lettuce leaf, a small handful of noodles, cucumber, carrot, and herbs. Place 2 prawn halves on top, cut side down.
Fold the bottom of the wrapper over the filling, then fold in the sides. Roll tightly upwards, keeping the filling compact. The prawns should be visible through the wrapper. Place seam-side down on a plate.
Repeat with remaining wrappers and ingredients. Cover finished rolls with a damp cloth to prevent drying. Serve immediately with peanut dipping sauce.
Tips & Variations
- Work with one rice paper wrapper at a time to prevent them from sticking together.
- Don't overfill the rolls or they'll be difficult to wrap and may tear.
- If rice paper tears while rolling, simply wrap the roll in a second sheet.
- For a vegetarian version, replace prawns with marinated tofu or extra vegetables.
- Summer rolls are best eaten fresh but can be stored covered with damp paper towel for 2-3 hours.
FAQs
- Can I make summer rolls ahead of time?
- Summer rolls are best eaten fresh within 2-3 hours. If you need to prepare ahead, cover them with damp paper towels and plastic wrap, then refrigerate for up to 3 hours. They may become slightly less pliable.
- What's the difference between summer rolls and spring rolls?
- Summer rolls (fresh rolls) are made with soft rice paper and served uncooked with fresh ingredients. Spring rolls are made with wheat-based wrappers and are deep-fried until crispy.
- My rice paper keeps tearing, what am I doing wrong?
- Rice paper tears when over-soaked or handled too roughly. Dip quickly (1-2 seconds) in warm water, not hot. Work on a damp surface and don't overfill. The paper will continue softening after you remove it from water.
- Can I use different proteins?
- Absolutely! Try cooked chicken, pork, beef, tofu, or omit protein entirely for a vegetarian version. Just ensure any meat is cooked and cooled before rolling.
Nutrition (per serving)
| Calories | 195 kcal |
|---|---|
| Protein | 12 g |
| Fat | 6 g |
| Carbs | 24 g |
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