Vietnamese Recipes

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Vietnamese recipes

Taste the freshness of our light and easy Vietnamese recipes. With signature flavour notes of soy and fresh herbs, these HelloFresh recipes include both traditional dishes and interesting new fusions.

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4 Tips for Perfect Vietnamese Summer Rolls

Master the Art of Making Vietnamese Summer Rolls

Vietnamese Summer Rolls, also known as Gỏi cuốn, are the perfect choice for a light and refreshing appetizer or snack. Traditionally filled with fresh herbs, vegetables, prawns, and noodles, summer rolls offer a harmonious blend of flavors and textures. If you're ready to create these delightful rolls at home, here are four essential tips to keep in mind.
  1. Mind the Filling: When assembling summer rolls, remember the golden rule: use less filling than you might think. Overfilling can lead to rolls that are difficult to wrap and prone to bursting.
  2. Perfect the Rice Paper: Summer rolls are crafted using delicate rice paper sheets, which are soaked in water. However, over-soaking can make them too fragile. To achieve the right texture, briefly dunk the rice paper sheets in cold water for a few seconds. They should become pliable but not overly soft. As you add your fillings, the rice paper will naturally soften, making it ready for rolling.
  3. Embrace Variety: While the traditional Vietnamese summer rolls feature prawns, pork, carrots, lettuce, herbs, and noodles, don't hesitate to experiment with different fillings. Try ingredients like smoked salmon, various fruits, a variety of vegetables, or even tofu for unique and delightful flavor combinations.
  4. Keep Them Fresh: Rice paper has a tendency to dry out quickly, resulting in a chewy texture. For the best experience, serve summer rolls fresh. If you need to prepare them in advance, maintain their moisture by covering them with a damp cloth until it's time to serve.
Ready to embark on your Vietnamese summer roll adventure? Explore our Shrimp Summer Rolls recipe to create these delectable treats in the comfort of your own kitchen.
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