I’m a big fan of summer rolls and when I saw a Tesco Vietnamese Spring Roll Kit appear in my cupboard (thanks to my bro moving in & bringing the entire contents of his old kitchen with him), I knew I had to give it a whirl.
The kit has rice paper wrappers, vermicelli noodles and a satay dip – just add your fresh ingredients and you’ve got enough for 6 spring rolls. But warning – those rice paper discs are very delicate so whatever you do, don’t drop them on the floor like I did – they will break!
Here’s what you do:
- Start by putting the noodles in a bowl of boiling water, cover and leave for 5 minutes until they are soft. Drain, rinse and leave to one side.
- Then fill a large bowl with warm water – you’ll need to submerge each rice paper wrapper into the water for around 5 seconds (the pack says 2 but I found they needed longer) and then place them on a flat clean plate or board.
- Fill your rice wrappers with their filling GENTLY, leaving room at the sides to fold. Roll the paper over as tightly as possible folding the sides in before hand.
- Cut each roll in half (if you desire) and serve with the satay dip. I added fresh red chilli to the dip too.
I chose to fill my rolls with king prawns, iceberg lettuce, coriander, mint, cucumber and red chilli but the pack also suggests beansprouts, grated carrot and mint leaves or replacing the prawns with cooked sliced pork.
At £1.99 this is a bargain – it’d cost you more for the ingredients separately and for that reason, I’ll definitely buy it again. The only thing I would say is that the rice paper wrappers are very delicate and quite fiddly to roll nearly. Practise makes perfect though, so stock up on a couple of kits and you’ll have the hang of it in no time!