You can add whatever you like to these rolls and make them your own, just like Simon does here. In Vietnam, each region has a different version. In his last post, you can see that we made the Phan Thiet version which involves a lot more ingredients.
Rice Paper - (Brand with Green Bamboo)
Vermicelli - (Pour boiling water over and soak for about 5 - 10 mins, then drain)
Poached Pork Belly (or other cuts of pork, thinly sliced)
Vietnamese Chives (not shown in picture)
These are very easy to do, you may need to do a couple of wrong ones and then its like riding a bicycle.
TIP: Put a leaf or more at the top of the paper, after you have rolled it, it will be entirely visible on the roll. Makes it look very appealing.
Garlic & Chilli - Finely chopped
Hoi Sin Sauce
White Wine or Cider Vinegar
Slightly brown off the garlic and chilli in a little oil in a frying pan.
Pour in the desired amount of hoi sin sauce and bring to a gentle boil. Add a splash of vinegar and a few spoons of sugar. Taste the mixture, add more vinegar if you need more sour, if too sour, add more sugar and vice versa.
If its too rich, add a little water. If desired, you can add a little fish sauce.
Pour the sauce onto dipping bowls and sprinkle crushed peanuts on top.
Now hold your summer roll and dip it into the bowl and enjoy them - they are amazing. You can use left overs in them, such as steamed fish, chicken or anything you like. Just make sure you always have a lot of herbs in them as well.
TIP: If you are preparing these in advance, keep them in a air tight container otherwise they will dry out. You can also wrap them in cling film.
TIP: Don't get the paper too wet, ie leaving them soaking in water, this will make them break easily. Just dip the paper in water. Don't leave it in there.