School of Wok, a cookery school in London, teaches a wide variety of Oriental and South-East Asian cuisines, showing customers that food from the Far East isn't just chow mein and sushi, but so much more!
The food of Vietnam has gained popularity rapidly over recent years in Britain, loved for its use of fragrant herbs, crisp vegetables and zingy flavours combined to create fresh and ultra-healthy meals - what's not to like?!?
Vietnamese cooking lessons at School of Wok are perfect if you're a newbie to the cuisine or even an experienced foodie, teaching you a ton of recipes that are great for the summer. So now that the weather is starting to (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, differ from the more widely known Chinese spring rolls in that they're uncooked, a little larger and jam-packed to the brim.
They're often stuffed with raw vegetables and chilli, rice vermicelli and herbs such as mint and coriander (with the addition of meat or fish being completely optional). They're then typically dipped in salty, zingy or sweet sauces before devouring - perfect food for sharing with friends and family around the dinner table!
According to Nguyet Pawlyn, School of Wok's very-own Vietnamese cookery specialist, summer rolls are really fun to make and great for the summer months.
"Summer rolls are very much part of Vietnamese cuisine as it's an interactive experience: all the ingredients are brought to the table, so each person can make there own, making it to their own taste. They're very simple to make and so fresh and healthy!"
See below for School of Wok's own simple yet tasty recipe for summer rolls, ideal for a quick, easy and ultra-healthy meat-free meal anytime of the week. These are extremely versatile and great for experimenting with different flavours...or just what's left over in your fridge!
INGREDIENTS
1 pack Vietnamese rice-flour paper wrappers
Handful of rice vermicelli, soaked in hot water for 3 mins then drained
3 spring onions, sliced finely
8 dried Chinese Mushrooms, soaked in hot water overnight then roughly chopped
1 bag 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
The 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 the spring onions, mushrooms, bean sprouts and carrots lightly with the marinade mixture in a large bowl.
Dip 1 paper wrapper into a bowl of cold water until soft then lay flat on a work top or plate. Place a small handful of the marinated vegetables into the centre arranged into a small rectangle, leaving space at either side.
Fold the bottom of the wrapper over the vegetables and stick down (the pastry should be sticky enough to stick to itself). Roll the wrappers up tightly so it just encloses the filling, fold in the sides and stick, then continue to roll until fully closed. Repeat with the rest (until you run out of ingredients!).
Mix together ingredients for the lime dressing then serve alongside your stack of summer rolls.
School of Wok is one of the leading Cookery Schools in London that helps you in becoming a good cook. It provides wide range of cooking courses/lessons for Asian Cuisines like Chinese, Indian, Thai etc. If you're interested in learning more about the food of Vietnam, or even looking for
Malaysian Cooking Lessons or
Thai Cooking Classes in London, look no further than
School of Wok.
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