Vietnamese Summer Rolls

For Vietnamese summer rolls, first sauté the Thai asparagus briefly in a pan with a little peanut oil and season with salt and pepper. Set aside.

Mix miso paste with sugar, sake and fish sauce and marinate the cleaned and deveined shrimp in it.

Soak rice vermicelli in lukewarm water and set aside as well.

Wash and dry the lettuce.

Place shrimp on a baking tray and cook in oven at 200 °C for 4 minutes.

Soak rice paper sheets in lightly tempered water for about 20-30 seconds, remove and wipe well. Spread herbs, lettuce, shrimp, asparagus as well as rice noodles on top, add chives after half a turn and roll up tightly completely.

Mix all ingredients for the fish dip.

Serve Vietnamese summer rolls with fish dip and Ram Rau.

Preparation Tip:

Serve Vietnamese summer rolls as an appetizer.

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