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Dessert

Vietnamese Summer Rolls

Vietnamese summer rolls are a delightful culinary masterpiece that embodies the vibrant and refreshing essence of Vietnamese cuisine. These translucent rolls are a harmonious blend of fresh fruit, hints of citrus, lemonbalm and mint, all enveloped in delicate, thin rice paper. Perfectly paired with our pandan ice cream, our sauce is a game changer, the perfect combination of sweet, heat and sour flavours...

Vietnamese summer rolls are a delightful culinary masterpiece that embodies the vibrant and refreshing essence of Vietnamese cuisine. These translucent rolls are a harmonious blend of fresh fruit, hints of citrus, lemonbalm and mint, all enveloped in delicate, thin rice paper. Perfectly paired with our pandan ice cream, our sauce is a game changer, the perfect combination of sweet, heat and sour flavours.

  • Cooking time30 minutes
  • Preparation time30 minutes
  • Servings10 portions
recipe image Vietnamese Summer Rolls
low
Low
Pandan Ice Cream
  • 500 ml Rama Professional Multipurpose Cream 31%
  • 350 ml water
  • 250 g sugar
  • 20 g Fresh Pandan leaves
  • 2 g xanthan gum
  • 0.5 piece Kefir lime (zest)
Caramel Peanut Sauce
  • 250 g sugar
  • 7 g ginger
  • 2 g chili
  • 200 ml Rama Professional Multipurpose Cream 31%
  • 25 g Flora Plant B+tter
  • 70 g chopped peanuts
  • 180 g peanut butter
  • 30 ml lime juice
  • 0.5 piece kefir lime (zest)
  • 0.5 piece lemon juice
Rice Leaf Rolls
  • 300 g mango
  • 300 g papaya
  • 300 g green papaya
  • 1/4 bunch mint
  • 1/4 bunch lemon balm
  • 20 pieces rice leaves
Plating
  • caster sugar
  • mint
  • fresh lemon balm
  • lime
  • fermented lime
For the Pandan Ice Cream
  1. Pour the Rama 31% into a pot with water, sugar, pandan and vanilla, and bring to the boil.
  2. Allow to simmer over low temperature for 30 minutes, then sieve.
  3. Mix in the xanthan gum with a handblender and bring to the boil.
  4. Sieve again and allow to cool.
  5. Add the kefir lime zest.
  6. Freeze in a ice maker.
For the Caramel Peanut Sauce
  1. Prepare a caramel from the sugar, ginger and chili, and a little water.
  2. Extinguish with Rama 31%.
  3. Add the chopped nuts and peanut butter.
  4. Bring to the boil and thin out by adding more Rama 31% if needed.
  5. Finish off with fresh lime juice, lemon juice, kefir zest and lemon zest.
For the Rice Leaf Rolls
  1. Slice all fruits in long Julienne.
  2. Pick the herb leaves.
  3. Soak the rice leaf in water until flexible - don’t leave it in the water for too long.
  4. Bring a mixture of the fruits and herbs to the rice leaves and roll them as tightly as possible.
  5. Keep aside.
For Plating
  1. Cut the rolls obliquely and sprinkle with a layer of caster sugar.
  2. Caramelise the rolls with a kitchen burner.
  3. Bring to the plate and add the peanut sauce.
  4. Serve with a quenelle of the pandan ice cream and fresh lime.
  5. Sprinkle with a chiffonade of herbs and lime zest.
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