Hanh at Goian Restaurant and Cookery School in Hoi An gave me the original version of this recipe, which I have slightly adapted. Summer rolls, sometimes called fresh spring rolls, are so much lighter and nicer than the more familiar deep-fried spring rolls.
Allow three rolls per person for a starter or lunch, or one per person as a party snack.
Dipping sauce ingredients
1 birdseye chilli, sliced
2 garlic cloves, crushed
1 tbs sugar
Juice of 1-2 limes
1 tbs fish sauce
hard rice papers (1 per roll)
1 cucumber peeled and cut into thin strands (best done on a mandolin)
1 carrot, peeled and cut into thin strands
1 tbs sugar
1tbs rice vinegar
A few leaves of mint, chopped or chiffonaded (sliced into microfine strips)
cooked prawns (shrimps) (two per roll)
1. Make the dipping sauce. Set aside.
2. Mix the vinegar, sugar and a pinch of salt in a bowl. Add the cucumber and carrot strips and toss. Tip into a clean J –cloth and squeeze the moisture out.
3. Soften the rice papers, one at a time, in accordance with the pack instructions.
4. Lay a rice paper on a tea towel. Spoon around 1 tbs of the cucumber and carrot mixture onto the edge (see below). Top with a pinch each of pepper, mint and onion flakes.
5.Tuck in the edges and gently roll the rice paper once from the vegetable side (see below). Add two prawns and continue rolling until you have a spring roll shape.
6. Serve with the dipping sauce on the side.