Summer rolls recipes (Sc UK)

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School of Wok, a cookery school in London, teaches a variety of Oriental and South East Asian cuisine, showing customers that food from the far East is not only chow mein and sushi, but so much more!

Dining in Viet Nam has been gaining popularity rapidly in recent years in the United Kingdom, beloved for their use of scented herbs, crunchy veggies and funky flavors together to create fresh and ultra-healthy meals-what's not to like?!?

Vietnamese cooking classes at the school of the Wok is ideal if you are a newbie to the kitchen or even a seasoned foodie, learn lots of recipes that are good for the summer. So now when the weather starts (finally) pick up, we thought we'd take a look at one of Vietnam's quintessential snacks: summer rolls.

Summer rolls, also known as goi cuon or Vietnamese spring rolls, different from the more famous Chinese spring rolls they are raw, some bigger and packed to the brim.

They are often filled with raw vegetables and chili, rice vermicelli and herbs like mint and coriander leaves (with the addition of meat or fish are totally optional). They are then usually dipped in salt, fierce or sweet sauces before devouring-perfect food to share with friends and family around the dinner table!

According to Nguyet Pawlyn, school of Wok very-own Vietnamese cooking specialist, is the summer rolls are really fun to make and great for the summer months.

"Summer rolls are very much part of Vietnamese cuisine as it is an interactive experience: all the ingredients are brought to the table, so that each person can make their own, making it to their own tastes. They are very simple to make and so fresh and healthy! "

See below for the school of woks own simple but delicious recipe for summer rolls, perfect for a quick, easy and ultra-healthy meat-free meal anytime of the week. These are extremely versatile and great for experimenting with different flavors ... or just what is left in the freezer!

INGREDIENTS

1 pack Vietnamese rice paper wrappers
Handful of rice vermicelli, soaked in warm water for 3 minutes then drained
3 spring onions, finely sliced
8 dried Chinese mushrooms, soaked in warm water overnight, then coarsely chopped
1 bag of bean sprouts
4 carrots, cut into matchsticks
Handful of mint leaves

The Marinade
2 tbsp light soy sauce
1 tsp sugar
1 tsp sesame oil

Lime Dressing
1 chilli, finely chopped
2 cloves garlic, finely chopped
Juice of 3 limes
3 tbsp honey or Palm sugar
1 tbsp sesame oil
Light soy sauce, to taste

Dress up spring onion, mushrooms, sprouts and carrots lightly with the marinade mixture in a large bowl.

Dip 1 paper cover in a bowl of cold water until it is soft then lay flat on a countertop or plate. Place a small handful of marinated vegetables in the Centre arranged into a small rectangle, leaving space on both sides.

Fold the bottom of the wrapper over the vegetables and dip (dough will be sticky enough to stick to itself). Roll the cover up tightly so it only encloses the filling, fold in sides and stick then continue to roll until completely closed. Repeat with the rest (until you run out of ingredients!).

Mix together the ingredients for the dressing of lime then serve alongside your stack summer rolls.

School of Wok is one of the leading Cookery schools in London that will help you become a great Cook. It offers a wide range of cooking classes/lessons for Asian cuisine like Chinese, Indian, Thai, etc. If you are interested in learning more about the food in Viet Nam, or even looking Malaysian cooking lessons or Thai cooking classes in London, look no further than the school of Wok.