Vietnamese summer rolls à la Marlene
At SoSUE, it's not all about fashion. As soon as hunger strikes, it's all about food. SoSUE woman Marlene spontaneously decided to treat the team with Vietnamese summer rolls. Everyone joined in. It was a sociable lunch. And it was very delicious. Here is the full recipe for you.
By Marlene Fey
Marlene can't live without summer rolls. They are healthy, taste good, and make you crave a vacation. "As a student, dedicated hockey player, and with my SoSUE job, I have little time to cook. Summer rolls are perfect for me. They are quick and you can vary the fillings as you like."
Vietnamese summer rolls are a traditional specialty dating back to the 18th century. During the Nguyen dynasty, which ruled Vietnam from 1802 to 1945, these rolls were often served at royal meals. The royal chefs prepared the rolls with a variety of fresh ingredients and presented them on artistically decorated plates. Following this imperial tradition, you can arrange the summer rolls on an elegant serving platter and garnish with mint and coriander.
Recipe for about four people. Marlene always makes more because she takes some as a snack to university the next day. By the way, summer rolls are perfect for picnics.
Ingredients (available in Asian markets and well-stocked supermarkets):
16 rice paper sheets
200 g rice noodles
200 g fried or grilled shrimp
Alternatively: fried or smoked tofu (vegan) or chicken breast
1 bunch of fresh mint
1 bunch fresh coriander
1 carrot
1 cucumber
1 spring onion
1 red bell pepper
1 lime
Hoisin sauce for dipping
Peanut sauce for dipping (optional)
Here's how:
First, cook the rice noodles according to the package instructions, drain, and let cool.
Cut the carrot, cucumber, spring onion, and bell pepper into thin strips. Roughly chop the mint and coriander. Halve the lime.
Fill a shallow plate with warm water. Carefully place a rice paper sheet in it and soak briefly until soft and pliable.
Place the soaked rice paper sheet on a clean work surface. Put a small amount of cooked rice noodles in the center of the sheet and top with the prepared vegetable strips, shrimp, and herbs. Set aside some mint and coriander leaves to use later as garnish.
Fold the bottom half of the rice paper over the filling, then fold the side edges inward and roll the roll tightly.
Repeat the process with the remaining ingredients until all summer rolls are finished.
Arrange the summer rolls on a serving plate and garnish with the herbs set aside. Serve with the lime halves.
Serve hoisin sauce and/or peanut sauce for dipping.
Enjoy now. Bon appétit.
About Marlene:
Marlene is 23 years old and works as a student assistant at SoSUE. She originally comes from Hannover and moved to the Hanseatic city for her studies. She is studying Media Management and Digital Marketing at Hochschule Fresenius and also plays field hockey in her free time. Marlene is not only interested in social media and the new trends emerging there because of her studies, but she also has a great passion for fashion and beauty trends, which she not only watches but also likes to try out herself.