Sài Gòn Summer Roll

Introduction

The Sài Gòn Summer Roll is a fresh and flavorful Vietnamese dish that showcases the delicate balance of herbs, vegetables, and proteins wrapped in rice paper. It's a staple in Vietnamese cuisine, often served as an appetizer or light snack. Originating from the bustling streets of Sài Gòn, now known as Ho Chi Minh City, these rolls are a quintessential part of the Vietnamese culinary tapestry, celebrated for their refreshing taste and healthy ingredients.

Vietnamese summer rolls, also known as "gỏi cuốn," are a popular dish that exemplifies the use of fresh ingredients that typify Vietnamese cooking. Unlike the deep-fried egg roll cousin, the summer roll is neither fried nor cooked; it is served cold, making it a perfect dish to cool down from the tropical heat. Their transparent wrapping allows for a colorful peek of the vibrant ingredients inside, offering a visually appealing experience even before a bite is taken.

Ingredients

• Rice paper
• Vermicelli noodles
• Shrimp
• Pork belly
• Lettuce
• Mint
• Cilantro
• Basil
• Bean sprouts
• Carrot
• Cucumber
• Peanut sauce or hoisin sauce for dipping
• Lime
• Fish sauce
• Sugar
• Garlic

Preparation

Preparing the Ingredients

1. Start by boiling water in a pot. Add in the pork belly and cook until it's fully cooked through. Let it rest and then slice it into thin pieces.

2. In the same pot, boil the shrimp until they turn pink. Remove them from the pot, peel, and devein. Slice them in half lengthwise.

3. Prepare the vermicelli noodles according to the package instructions. Rinse with cold water and drain.

4. Rinse all herbs and vegetables. Shred the lettuce, and thinly slice the carrot and cucumber.

5. Set aside the fresh herbs: mint, cilantro, and basil.

Assembly

1. Fill a large bowl with warm water. Submerge a piece of rice paper in the water for about 15-20 seconds until pliable but not too soft.

2. Place the softened rice paper on a flat surface such as a wooden cutting board.

3. Layer the ingredients: start with shrimp, add slices of pork belly, a small pile of vermicelli noodles, a few bean sprouts, then sprinkle some shredded lettuce, carrot, and cucumber on top. Finish with fresh mint, cilantro, and basil.

4. To fold, start with one side of the rice paper, tuck in the ingredients, roll halfway, fold in the sides to close the ends, and continue to roll tightly until closed.

Dipping Sauce

Peanut Sauce

1. In a small bowl, combine peanut butter, a splash of fish sauce, a squeeze of lime, minced garlic, and a dash of sugar to taste. Mix well until smooth.

Hoisin Sauce

1. In another bowl, combine hoisin sauce with a splash of fish sauce and a squeeze of lime. Adjust sweetness by adding a pinch of sugar, if desired. Stir until well blended.

Enjoying Your Sài Gòn Summer Rolls

Sài Gòn Summer Rolls are best enjoyed fresh. Serve them on a platter alongside small bowls of peanut sauce and hoisin sauce. These aromatic rolls can be a hands-on dining experience, encouraging communal dining and sharing, true to the Vietnamese culture of togetherness.

To experience the full flavor profile, be sure to dip each roll in your preferred sauce before taking a bite. The crunch of the lettuce and carrot mixed with the freshness of the mint and cilantro, along with the savory hints of shrimp and seasoned pork belly, creates a symphony of flavors sure to delight.

These rolls are perfect for hot weather or as a refreshing appetizer. They not only tantalize the taste buds but are also a healthy option, making them suitable for almost any kind of gathering.