We love summer rolls, so much so that this is our second recipe for them. Check out our prawn and pork summer rolls here. However, this time around we are deep frying the rolls. Summer rolls are fairly easy to make once you get the hang of wrapping them. What’s really important here is making sure the roll is dry before letting it hit the oil. You need to submerge the rice paper in water to make it pliable, however, you must make sure they are dried off before hitting the fat, otherwise it is likely the heat will cause your rolls to bubble up and burst.
Don’t leave these hanging around you want to get them on the table, and more importantly into your tummy, as soon as possible.
Timings: 30 minutes
Ingredients (makes 8):
For the summer rolls
- 8 rice paper sheets
- 1/2 pack of mixed stir-fry beansprouts & vegetables
- handful of coriander
- 16 cooked king prawn
- 2 cloves of garlic
- 1 tsp ginger pasted
- 2 x tbsp soy
- 1 tsp honey
- 1cm chilli (diced)
- 4 leaves coriander
- 1/2 lime
- Make the dipping sauce by mixing the ingredients in a small bowl. Taste test and adjust accordingly.
- Get a dish big enough to accommodate a rice paper (we used a shallow plate) and fill with warm water. One rice paper at a time, submerge the wrap until it starts to go soft (approx 10 seconds).
- Remove the paper and let it hang in the air to remove any excess water.
- Put the paper on a chopping board and in the middle add a 1/8 of the summer roll ingredients. You want to leave a few centimetres space either end of the summer roll for folding and rolling. Try to keep the paper spread out so it doesn’t stick together. If at any point it does get stuck, use slightly damp fingertips to roll it out.
- Now for the fiddly bit. Fold in the sides of the rice paper, then fold up the bottom edge over the filling and roll tightly away from you. Place fold down on the plate.
- Continue until all are finished.
- Heat a wok or deep pan with vegetable or rapeseed oil. Test to see if the oil is hot enough by dropping a beansprout in. If it sizzles you’re ready to go.
- Using a slotted spoon, lower one roll at a time. For the first go, we’d suggest just putting one in, but you can do two moving forward.
- Turn them over when golden on the underside then drain on kitchen paper.