Date
15 December 2017
Cinderella Yeung, head chef of Le Café Habitat Paris at Causeway Bay’s Windsor House, is showcasing the making of Vietnamese prawn rice paper rolls and two feature sauces. Photos: HKEJ
Cinderella Yeung, head chef of Le Café Habitat Paris at Causeway Bay’s Windsor House, is showcasing the making of Vietnamese prawn rice paper rolls and two feature sauces. Photos: HKEJ

Vietnamese summer rolls and dipping sauces – with recipe

A super hot summer is coming to town, so it is about time to treat yourself to a light and refreshing appetizer.

Cinderella Yeung, head chef of Le Café Habitat Paris inside the Habitat concept store at Causeway Bay’s Windsor House, is showcasing the making of Vietnamese prawn rice paper rolls and two feature sauces: a fragrant black truffle mayonnaise and piquant sambal chilli sauce.

Ingredients

For the rolls:
2 pieces round rice paper wrappers
40g bean thread noodles
2 pieces Boston lettuce
2 pieces Lollo Rosso lettuce
2 red peppers
Half a mango
5 prawns
5g fresh mint leaves
5g fried garlic
5g fried shallot
Shredded zest of lemon

For the black truffle mayonnaise with lemon juice:
2 tbsp mayonnaise
2 tbsp lemon juice
1 tbsp chopped black truffle
Shredded zest of lemon

For the sambal chilli sauce:
2 tbsp sambal sauce
2 tbsp lemon juice
1 tbsp fish sauce
10g sugar

Method

1. Boil the prawns in water with a bit of salt, Chinese rice liquor and pepper. Rinse the prawns, cut them in half lengthwise and season with a bit of salt, sesame oil and pepper.

2. Cut the mango and red peppers into strips.

3. Wet a rice paper wrapper completely in a bowl of cool boiled water and quickly remove it from the water. Too much water will make it too soft or susceptible to being torn.

4. Place the ingredients on the wrapper in the following order: 2 sliced prawns, shredded zest of lemon, lettuce pieces, bean thread noodles, mango, red pepper. Sprinkle some fried garlic and shallot and then the mint leaves.

5. Fold the sides inward first and then start rolling the piece. Maintain a tight grip while rolling. (Optional: Garnish with a slice of prawn.)

6. To prepare each sauce, mix the ingredients well. Adjust the amount according to your preference.

This article appeared in the Hong Kong Economic Journal on June 4.

Translation by Darlie Yiu

[Chinese version 中文版]

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Boil the prawns in water with a bit of salt, Chinese rice liquor and pepper. Rinse the prawns, cut them in half lengthwise and season with a bit of salt, sesame oil and pepper. Cut the mango and red peppers into strips. Photos: HKEJ


Wet a rice paper wrapper in a bowl of cool boiled water and quickly remove it. Place the ingredients on the wrapper. Sprinkle fried garlic and shallot, and then the mint leaves. Photos: HKEJ


Fold the sides inward first and then start rolling the piece. Maintain a tight grip while rolling. To prepare each sauce, mix the ingredients well. Adjust the amount according to your preference. Photos: HKEJ


Writer of the Hong Kong Economic Journal

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