Together we cook an authentic Thai meal - perfect dishes for the family
.
THAI SUMMER ROLLS
The delicious, fresh summer rolls are known in Germany as something typically Vietnamese. However, almost every Asian country has its own version of fresh summer rolls. In Thailand, these rolls are a popular snack and I have eaten the tastiest summer rolls in Chiang Mai (northern Thailand). In Thai, this dish is called ก๋วยเตี๋ยวลุยสวน Guay Tiew Lui Suan - literally translated as "noodle through the garden". For this dish, you use crunchy vegetables and fresh herbs that you can find in your garden - hence the name "through the garden".
Thai summer rolls are usually served with creamy and spicy peanut dipping sauces or garlic and chili dipping sauces. Depending on the season, I prefer one or the other.
Subscribe to our newsletter for new family recipes.
Have fun cooking!
Have fun cooking!
Cooking instructions
Effort: Easy
Preparation: 10 min.
Total time: 20 min.
INGREDIENTS FOR 2 PORTIONS OR 10 SUMMER ROLLS
-
100 g lettuce or salad mix (e.g. iceberg lettuce, rocket, romaine)
-
10 sheets of rice paper
-
2-3 carrots
-
1 cucumber
-
1 bell bell pepper
-
50 g fresh sprouts (e.g. mung beans, pea sprouts)
-
1 handful of mint
-
1 handful of Thai basil
-
200 g protein (optional) - e.g. minced meat, prawns, steak
For the dipping sauce:
-
1 lime
-
5 tbsp sweet chili sauce
-
1 tbsp fish sauce or 2 tbsp soy sauce
-
3 tbsp peanuts
PREPARATION TIPS
-
To make the summer rolls easy to roll, all vegetables should be cut into pieces of the same size and length.
-
If you want to eat the summer rolls as a main course rather than a snack, you can add 100-150 g of protein (e.g. minced meat, steak strips, prawns, tofu) per person. You can cook the proteins however you like - I prefer them fried.
-
Only submerge the rice sheets very briefly in warm water. They can be a little "hard" when you take them out of the water bath. Rice leaves that have been soaked for too long can no longer be rolled and will simply clump together.
STEP 1
Before rolling:
Wash the lettuce, vegetables, sprouts and herbs well and drain. Cut the carrots, cucumber and bell pepper into equal-sized pieces. Only use the leaves of the herbs.
Optional: Fry the proteins (e.g. mince) in a hot pan and season with a little fish sauce.
STEP 2
Make the dipping sauce:
To the sweet chili sauce, add about 1 tbsp lime juice, 1 tbsp fish sauce and 3 tbsp chopped peanuts and mix well. Season to taste with more lime juice, fish sauce or sugar. The consistency of the dipping sauce can also be thinned with a little warm water, depending on your preference.
STEP 3
Roll the summer rolls:
Now that we have finished cutting and cooking all the ingredients and have made the dipping sauce, we can start rolling:
To do this, fill a large bowl with warm water and dampen 1 rice sheet for about 15 seconds, turning constantly. Place the rice sheet on a large plate or board and pile the bottom third in the middle with the lettuce, chopped vegetable sticks, herb leaves and protein (optional). Fold in the sides left and right, fold the bottom third of the rice paper over the ingredients and roll carefully but tightly.
Serve with the homemade chili dip & bon appétit!
