Jaki Clibbon Vietamese chef and film maker Lewis Wickwar led our session last Thursday 7th June. We spent the morning learning techniques to make the perfect summer roll. Whilst finding out about the delicious ingredients such as Thai mint and basil the group created artwork based on their ideas sparked by the tastes and textures of the ingredients. The artworks were then projected and manipulated through software that Lewis had set up for the group to play with.
Jaki’s Summer Roll Ingredients
Julienned Carrots and cucumbers (cut shorter than the Chinese chive)
Thai Mint (whole leaves)
Thai Basil (whole leaves)
Prawns cooked and peeled and chopped in half
Vermicelli rice noodles
Fried shallots (phu tho)
- Fill container big enough to fit rice paper with boiling water and let cool a little.
- Dip the rice paper in from the left and pick up from the right so the paper is only in the water for a few seconds
- Place the lettuce down first on the rice paper
- Then place a small amount of noodles
- Followed by a few pieces of carrot, cucumber, Thai mint & basil *put the heavier things down on top to weight the rest and keep them in place
- fold over and fold sides in (don’t close completely)
- Put in 3 prawns
- Lastly place chive and leave sticking out of the end
- Roll to finish
The above should be done as quickly as possible so that the rice aper doesn’t dry out. You could try different ingredients, such as mango, noodles, chilli (chop very fine and mix with mango before putting in roll), rocket! Experiment.
Have a dipping sauce on the side, either hoisin, soy, sweet chilli or here is a recipe for a peanut dipping sauce:
Mix all the ingredients together for a delicious peanut dipping sauce.
- ¾ cup (190g) creamy peanut butter
- ⅓ cup (80ml) hot water
- ¼ cup (60ml) Hoisin sauce
- 2 tablespoons (30ml) rice vinegar
- 1 tablespoon (15ml) soy sauce
- 1 tablespoon (15ml) fish sauce
- 1 medium garlic clove, grated
- 2 teaspoons (10ml) sesame oil
- 2 teaspoons (8g) sugar
- 1 teaspoon (12g) chili-garlic paste