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Summer Rolls
Fresh Vietnamese-style summer rolls filled with char siu pork, blanched prawns, lettuce, radish, and cilantro, wrapped in hydrated rice paper. Served with a sesame vinaigrette made from honey, vinegar, toasted sesame, yogurt, and sesame oil.
Ingredients
Filling
- 150 g Char siu pork (sliced thin)
- 200 g Prawns (blanched in spiced broth, ice bathed)
- 4 leaves Lettuce (torn)
- 4 pieces Radish (thinly sliced)
Sesame Vinaigrette
- 2 tbsp Sesame oil (for vinaigrette)
- 2 tbsp Honey
- 3 tbsp Natural yogurt
Wrappers
- 8 sheets Rice paper sheets (hydrated)
Steps
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1Blanch prawns in spiced broth (carrot, mint, cinnamon, bay leaf), ice bath immediately.Tip: Cinnamon pairs beautifully with shellfish.~5 min
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2Make sesame vinaigrette: blend honey, vinegar, salt, sesame seeds, yogurt. Stream in sesame + vegetable oil.Tip: Must be thick — loose dressing makes rolls soggy.~5 min
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3Hydrate rice paper on damp cloth with water spray. Fill with cilantro, prawns, dressed vegetables, char siu. Roll tightly.Tip: Place prettiest items first — they show through the transparent wrapper.~15 min
Nutrition (per serving)
280
Calories
18g
Protein
22g
Carbs
12g
Fat
3g
Fiber
Cultural Context
Summer rolls are a staple of Vietnamese cuisine. In Peru, chifa culture has made char siu pork widely available, and Giacomo incorporates it alongside prawns for a distinctly Peruvian-Asian character reflecting Peru's deep culinary ties to Asian immigration.