Summer Rolls

Fresh and delicious Vietnamese Summer Rolls: See my recipe below! Always a popular favourite at our new restaurant: The Little Viet Kitchen, Angel. Pop by to say hello and try some! Thuy Kelly Xx The Little Viet Kitchen 2 Chapel Market, Angel London, N1 9EZ 0207 837 9779 www.thelittlevietkitchen.com Facebook.com/TheLittleVietKitchen Instagram.com/The_Little_Viet_Kitchen Twitter.com/LVK_Islington Ingredients: Summer Rolls: 250g pork loin 250g king prawns ¼ pack vermicelli noodles 6-8 sheets of rice paper ½ lettuce 2 medium carrots, finely sliced ½ pack coriander ½ pack mint ½ pack sweet basil ½ pack garlic chives, halved Dipping Sauce: 2 teaspoons of cooking oil 2 cloves of garlic, finely chopped 2 bird’s eye chilies, finely chopped 2 tablespoons of hoisin sauce ½ lime 1 tablespoon of salted peanuts, crushed Let’s get started on the summer rolls… Bring half a pan of water to the boil, add 2 pinches of salt then add the pork loin. Leave the pork cooking for 15 minutes then remove and place into an ice bath to rest for 2-3 minutes. Dry off then very thinly slice the meat. Wash out the saucepan, refill and bring to the boil a second time for the prawns. Cook for 2 minutes then soak in the ice bath for a further 2-3 minutes. Drain then shell the prawns, slicing them in half to finish. Repeat the process again for the vermicelli noodles. Leave boiling for 7-10 minutes until soft then pour into cold water and immediately drain. Let the rolling begin… Prepare a bowl of lukewarm water and a board for rolling. Dip a sheet of rice paper into the bowl for no more than 1 second or wet your hand and rub over both sides of the paper. Layer your meat and herbs in a horizontal row along the centre of the sheet. Fold the sides in to the centre, then the bottom flap up like an envelope. Place a stem of garlic chive across the top of the envelope with about an inch sticking out of the roll. Press down firmly using your finger tips and start rolling upwards. Always maintaining a gentle but firm grip on the roll, not allowing any of the fillings to escape or for the roll to loosen. Repeat until all your ingredients are used and store in an airtight container to keep the rolls moist and slightly sticky to the touch. Now all you need is the dipping sauce and you’re ready to serve!! Making the sauce… Place the oil on a medium heat, add the garlic and stir till golden brown before pouring in the hoisin sauce. Add the sugar, squeeze in the lime and then sprinkle in the chilies. Stir well whilst bringing the sauce to the boil. Take off the heat immediately, spoon into a side bowl then sprinkle the crushed peanuts on top to finish. Now you're all set to add that special kick to your summer rolls!