By Naomi Martyn
This is a crowd favourite if I’ve ever seen one! Marie was a German exchange student at my family’s home in Hot Water Beach, Coromandel eleven years ago and being a flight attendant/pilot she comes back to New Zealand when she can. This is her recipe for Vietnamese Spring Rolls which she kindly let me share with you all.
Going back to Hot Water Beach is so special for me. It’s such a relaxed way of living - we go to the beach, for a surf, and play on rope swings or in swimming holes during the day , only to go home and eat lots of good food, drink (probably too much) wine, and sit around the fire singing to music into the middle of the night. Food is such a social aspect of life – why not create food that is fun, delicious and healthy all at the same time?
Apparently it’s quite common in Germany for Marie and her friends to have Vietnamese ‘dinner parties’ and make all of the elements for the rolls below, put them all on the table and let people soak and make their own rolls (much like how we might have a Mexican night in NZ). There is a bit of prep involved, but honestly, they are so worth it!
Marie’s Vietnamese Summer Rolls
Makes 8-10 rolls
500g pork mince
1 handful of coriander, finely chopped
1 handful lemon grass, finely chopped (optional)
½ glove garlic, finely chopped
150g pork (with a bit of fat is good)
1 cup prawns (defrosted if using frozen)
Rice noodles (optional)
½cup hoisin Sauce
¼ cup tomato Sauce
½ glove garlic, finely chopped
½ carrot, finely chopped lengthwise
¼ cucumber, finely chopped lengthwise
¼ pineapple, finely chopped lengthwise
1 cup beansprouts
¼ head of lettuce, finely chopped
1 handful coriander, finely chopped
1 handful mint leaves, finely chopped
1 handful chives, finely chopped (optional)
1 cup roasted peanuts (unsalted)
1 pack of rice paper rolls
Pan fry mince, coriander & garlic in a tiny bit of oil until brown.
Bring a small pot of water to the boil and put whole piece of pork in until cooked (10-15 minutes). Once cooled, finely dice meat and stir through the mince mixture.
While meat is cooking, prepare veggies & pineapple for the filling by finely slicing them and setting them aside. Also finely chop the herbs - coriander, mint, & chives, and set aside. Roughly chop up the peanuts and set aside.
In a small pot, bring some water to the boil and cook prawns for a couple of minutes.
In another small pot, mix together the hoisin sauce, tomato sauce and garlic. Bring to the boil then lower heat, stirring until nice and runny, and ready to use.
If using rice noodles - let them soak in cold water for 10-20 minutes, then bring water in a pot to the boil and put noodles in (should take 1-3 minutes).
Once all of the elements are ready, start soaking rice paper rolls and filling them up as you go, with a little bit of everything – I go mince mixture, prawns, lettuce, veggies, pineapple, herbs, beansprouts & then peanuts. Drizzle the hoisin sauce mixture in or on top of the rice paper rolls, or use as a dipping sauce.
We are Emily & Naomi, degree-qualified nutritionists on a mission to share our passion for health & food with like-minded individuals! We aim to educate and inspire.