Method

For the dipping sauce:

Step 1:

Place 1 tsp of tamarind paste into a small bowl and pour 50ml of hot water over it. Stir until the paste has broken down and strain into a separate bowl. Discard the remaining tamarind pulp.

Step 2:

Add the garlic, chilli, lime, fish sauce and remaining 50ml of hot water into the bowl of tamarind water. Stir well and set aside.

For the summer rolls:

Step 1:

Boil the noodles according to the instructions on the packet. Once drained, pour a little sesame oil over them and mix well.

Step 2:

To set up your workstation, get a chopping board ready and pour some warm water into a large bowl.

Step 3:

Dip your hand into the water and brush it over the surface of the chopping board so that it’s damp.

Step 4:

Take a sheet of rice paper and dip it into the bowl of water for around 20 seconds until it’s pliable but not too floppy.

Step 5:

Place the sheet of rice paper onto your chopping board and place a piece of lettuce close to the bottom edge of the paper. Add a small pinch of noodles, carrots, cucumber and mint leaves on top of the lettuce.

Step 6:

Arrange a few pieces of shrimp above the lettuce, about an inch below the top edge of the rice paper.

Step 7:

Starting from the bottom edge of the rice paper, start rolling upwards. Once you get to the shrimp, fold in the left and right sides as you would a burrito. Finish rolling up until the end.

Step 8:

Repeat this process with the rest of the ingredients. If the chopping board is a little dry, dampen it with your hand.

Step 9:

Serve the Vietnamese summer rolls with your dipping sauce.