As we look out the window of our sublet in Berlin today, leaves are changing colors, temperatures are dropping, and intermittent rain storms are battling with a sun that struggles to peek through the clouds. No doubt about it: summer is fading away in the northern hemisphere.
So we offer a suggestion on how to hold on to the taste and freshness of summer: Vietnamese summer rolls.
Good thing is, they’re easier to make than you think.
Have you ever tried summer rolls (think unfried spring rolls) at a Vietnamese restaurant and loved them, but figured they would just be too difficult to make at home?
Well, they aren’t. Heck, we even made them in the Czech countryside.
We’ve taught several of our friends how to make them and figured we’d share our approach with you.
The trickiest part is finding some key ingredients. But if we can source things like Thai basil and rice paper in Prague, Czech Republic you can probably find them where you live, provided you seek it out. Along the way, you may also find that the people you meet and the conversations you have are half the fun.
So, watch the video below as Dan takes you through the making of a Vietnamese summer roll. Then try it yourself. You won’t be disappointed.
Eating With Dan and Audrey: Vietnamese Summer Rolls Recipe
Summer rolls and dips are subject to endless variation and improvisation. That’s part of their beauty: mix, match, experiment, eat, enjoy. If you have your own technique, suggestions, or special ingredients for making summer rolls and dipping sauce, please share them in the comments below!