I tried making these a while ago but they were a bit fiddly to make, so I was happy to meet Chef Yen from AmthucViet as she showed me all the tricks for rolling the perfect Vietnamese Summer Roll. We used prawns and pork belly as well as lots of delicious fresh vegetables and peppermint, mint and coriander. It’s a very healthy meal and the dipping sauce is so simple to make yet very tasty.

Yen runs supper clubs in South London and I can’t wait to go to the seafood pop-up soon. She also has a vegan Vietnamese club happening soon! Find out more on Facebook.

Dipping Sauce:
1 tbsp sugar
1 tbsp fish sauce
1 tbsp lemon juice
2 tbsp water
Finely chopped red chilli (deseeded)
Finely chopped garlic cloves (2)

Summer Rolls:
White rice noodles (soaked)
Prawns / Pork Belly
Peppermint / Vietnamese mint
Bean sprouts

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