SoSUE is not all about fashion. As soon as hunger strikes, it's all about food. SoSUE's working student Marlene spontaneously decided to treat the team to Vietnamese summer rolls. Everyone joined in. It was a cosy lunch. And it was very tasty. Here is the whole recipe for you.

By Marlene Fey

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 Marlene can't do without summer rolls. They are healthy, taste good and make you want to go on holiday. "As a student, a dedicated hockey player and with my SoSUE job, I don't have much time to cook myself anything. Summer rolls are perfect for me. They are quick and you can vary the fillings to suit your mood."

Vietnamese summer rolls are a traditional speciality that dates 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 cooks prepared the rolls with a variety of fresh ingredients and presented them on elaborately decorated platters. In keeping with 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 to university the next day as a snack. By the way, summer rolls are perfect for picnics.

Ingredients (available in Asia shops und and modern supermarkets):

16 rice paper sheets

200 g rice noodles

200 g fried or grilled prawns

alternative: smoked tofu (vegan) or chicken breast

1 bunch fresh mint

1 bunch of fresh coriander

1 carotte

1 cucumber

1 spring onion

1 red pepper

1 lime

Hoisin sauce for dipping

Peanut sauce for dipping (optional)

This is how:

 

First cook the rice noodles according to the package instructions, drain and leave to cool.

Finely slice the carrot, cucumber, spring onion and pepper. Roughly chop the mint and coriander. Cut the lime in half.

Fill a shallow plate with warm water. Carefully place a sheet of rice paper in it and let it soak briefly until it is soft and pliable.

Place the soaked rice paper sheet on a clean work surface. Place a small amount of cooked rice noodles in the centre of the sheet and top with the prepared vegetable strips, prawns and herbs. Set aside a few leaves of mint and coriander to use as garnish later.

Fold the bottom half of the rice paper over the filling, then fold the side edges inwards and roll up the roll tightly.

Repeat the process with the remaining ingredients until all the summer rolls are done.

Arrange the summer rolls on a serving platter and garnish with the herbs set aside. Serve with the lime halves.

Provide the hoisin sauce and/or a peanut sauce for dipping.

Enjoy now. Enjoy.

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About Marlene: 

Marlene is 23 years old and works at SoSUE as a student trainee. She is originally from Hanover and moved to the Hanseatic city for her studies. She is studying Media Management and Digital Marketing at the Fresenius University of Applied Sciences and plays hockey in her free time. Marlene is not only interested in social media and the new trends that arise there, but also has a great passion for fashion and beauty trends, which she not only looks at, but also likes to test herself.