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Vietnamese Summer Roll

Serve: 1-2

Ingredients for Summer Roll:

250 gram                           Pork Belly

4-5                                       Rice paper-(large size)

50 gram                              Rice Vermicelli-cooked

50 gram                              Carrot-Julienne cut

20 gram                              Spring Onion-thinly sliced

20 gram                              Roman lettuce-thinly sliced

10 gram                               Coriander

10 gram                               Mint

1                                            Onion

1                                            Carrot-whole

2 litre                                   Water

1 tablespoon                       Sugar

1 teaspoon                           Salt

1 teaspoon                           Soy sauce

1/4 teaspoon                       White pepper

Ingredients for the dipping sauce:

50 ml                                     Fish sauce

50 ml                                     Light soy sauce

70 gram                                Sugar

1 teaspoon                            Fried garlic (optional)






-Put the pork belly, water, whole onion, carrot, salt, sugar, fish sauce, white pepper and soy sauce in the large saucepan.  Bring it to boil and simmer for approx 2.5-3 hours. Leave it to cool.

-Gently heat the fish sauce, soy sauce and sugar in a small saucepan until the sugar is dissolved. It shouldn’t take longer than 5 minutes.

-Cut the pork belly into small pieces. Organise all the vegetables and herbs on the clean surface – ready assemble together.

-Prepare the rice paper according to the instruction on the package. I soaked mine in the water until they are softened and easily fold.

-Lay the rice paper down on the flat surface. Then place some carrot, spring onion, lettuce, coriander, mint, pork belly. I would like to place the fillings in the middle of the paper.

-Start by folding the top and bottom sections in and over the vegetables. Then stretch the left and right side of the wrapper around the pile. Gently, tucking and rolling until it forms and secures to a lovely roll shape. Repeat with the rest of the ingredients.

-Use the sharp knife to cut into 2-3 bite size. Serve it with fried garlic, the black sauce and additional herbs if you liked.


– Summer Roll is very easy to make. The hard part is rolling the roll as the rice paper is very delicate. It needs practising. Don’t beat yourself up if it doesn’t work for the first time. Organise the filling is the key.

-This recipe is all about the dipping sauce. Make it in advance if you wanted to.

-I like to cut my summer roll in half then dip and eat by hands. But originally, Vietnamese tends to eat with the chopsticks…sophisticated indeed.

-You can replace the pork belly with cooked prawns.Here is one of the recipe idea: Prawns Summer Roll. However, I tended to serve the seafood summer roll with white dipping sauce. Which I will tell you later on how to make it. Happy Cooking.





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