Vietnamese summer rolls

Today was the first hot day of the year in Holland and I wanted to make sure dinner would fit the occation. Vietnamese summer rolls it is. Stuff them with whatever you like. I made them with shrimp, beef and mushrooms and some with Chinese sausage. The rolls don't need much of an explanation, so here's the recipe for the two dipping sauces I made. The yellow one is my mango hot sauce from some posts back.

Dipping sauce 1:

• 2 tbsp fish sauce • 2 tbsp rice wine vinegar • juice ½ lime • 1 tbsp sugar • ½ red onion chopped super fine • 1 tsp grated ginger • 1 garlic clove finely chopped • 1 Thai chilli pepper de-seeded (optional of you like it spicy, can be left out) •

Dipping sauce 2:

• 2 tbsp soy sauce • 1 tbsp rice wine vinegar • 1 tbsp ginger syrup • 1 tbsp sugar • juice ½ lime • Chinese chives finely chopped • 1 grated garlic clove • 1 tbsp sesame oil •

It may take some time before you have rolled enough summer rolls for a meal, but they are filling with their glass noodles in them and super healthy with all the raw vegetables. Even the shrimp and beef are lean. It's also super easy to make them vegetarian. Use tofu or mushrooms or extra green asparagus. The options are without boundaries. Most large supermarkets sell all the ingredients these days. Another great sauce to dip them in is a peanut sauce. But I'll safe that one for next time!