(SLIGHTLY) HEALTHIER SWEET PASTRY, EASY PEASY

 

 This recipe is repeated after dropping off some search engines  

Spectacularly simple sensational sweet pastry a la Great British Baking Champion Candice Brown...

Gorgeous sweet pastry (before trimming) from pie-phobe 67 without angst!! 
'On a par with 5-star hotels; the best I've ever had' Blogger 

This fantastic pastry is easily one of the best 67 has ever made -- or ever eaten.  Beautiful texture, wonderful taste, it's like pastry found in 5-star+ hotels.  It's hard to believe it's home made.  

For anyone afraid of pastry, this method from Candice Brown (she of the Bake-Off lipsticks) is a lifesaver.  The pastry is made like cake: butter and sugar are creamed, eggs are added and then flour. 

The result?  A melt-in-the mouth biscuit-like shell not unlike a delicately sandy French sable.  It's perfect for custard, fruit and cream pies.  

It is very rich with four egg yolks and is for special occasions. But brown sugar replaced some white and one-third of the flour is wholemeal.

 

The recipe can be turned into Sweet Pastry Biscuits to accompany mousses and fruit parfaits.  

Sweet Pastry Biscuits

Cost: £1.75
Makes: a 25cm/10inch shell or 35 biscuits

Ingred:
   100gm/3 1/2oz unsalted soft butter
     75gm/2 1/2oz white sugar
     25gm/scant 1oz soft brown sugar

  4 egg yolks

  125gm/4 1/2 oz white flour
    59gm/1 3/4oz wholemeal flour
    25gm/scant 1oz ground almonds
    zest 1 lemon

Equipment: 23-25cm/10-11inch loose bottomed fluted tart tin or equiv.  For biscuits: baking sheets 

Method

EMERGENCY LUSCIOUS LEMON PUDDING, almost instant, heathier

A quick easy and fabulously easy dessert for unexpected guests...and lower-fat, too!

Luscious Lemon Pudding: the tasters raved!
'Oh, my god!' 'fabulous' 'It looks so fantastic' 'So lemony and creamy': Tasters

28/3/16

Note:   Not yet tested with dairy-free products but should be fine

You know how it is.  

It's summer.  Visitors visit.  You plan a patio party and more people than expected turn up.  Or your potluck planning has gone to pot (sorry!) and more desserts are needed.  Quickly.

Here's a simple, easy solution that is so luscious, creamy and pretty, everyone will swoon.

If you have the time to make your own lemon curd it will repay in spades but a good store bought curd will do in an emergency.

The pudding started out as a cheesecake but for various reasons didn't work.  It was transformed into a pudding which 67's tasters were absolutely wild for.

It is an indulgence, albeit with yoghurt one of the main ingredients, a little healthier than normal .

The recipe has some winning make-me qualities: 

1. it stretches easily to feed more people 
2. it can be made in stages
3. it's versatile -- serve it a big glass bowl or in individual glasses; accompanied by thin biscuits or a dollop of crumble topping 
4. it's not just a load of cream and sugar; the cream cheese and whipping cream are lower in fat than normal and the yoghurt adds an element of healthiness

Cost: £5-6 (2019)

Feeds: a crowd

Ingred:

   1 recipe foolproof lemon curd without the ginger OR a jar of good store-bought

   200 gm 30% reduced fat dairy or regular vegan cream cheese at room temperature

   450 gm strained 0% fat plain, thick dairy or plant yoghurt (Greek is good) - if using plant yoghurt, thicken with instructions here (at the bottom of the page)

   1 pint whipping cream, dairy or plant

Optional Crumble topping :

   110gm/4 oz  plain flour, pref wholemeal or half flour/half ground almonds

   75gm/3oz dried unsweetened coconut

   50-75gm/2-3oz soft brown sugar 

   1/4 tsp salt

   55gm/2oz porridge oats or lower-gluten spelt flakes

   55gr/2oz cold cubed unsalted butter (or up to 110gm/4oz for the young/healthy).  

    2 oz/55 gm chopped nuts

Method:

1. If making your own lemon curd, start 3 days ahead; when cool, cover with clingfilm, pressing down on the curd to prevent a skin forming; refrigerate
2. When ready to prepare, whip cream cheese until light and fluffy
3. Add strained yoghurt; whip again
4. Whip the cream till fairly stiff; fold into the cream cheese/yoghurt mixture; pour half into the bottom of a deep dish
5. Carefully ladle on about half the lemon curd in a thin layer
6. Cover with the rest of the cream cheese/yoghurt/cream
7. Drop big blobs of lemon curd on the surface; drag the tip of a toothpick or skewer through the blobs to make a pretty pattern
8. Serve as is, or with crumble/biscuits on the side

Crumble method:

1. Mix flour, ground almonds if using, coconut, sugar, salt & oats; rub in butter until it is the size of peas; add nuts
2. Spread in an even layer on two shallow baking trays lined with greaseproof paper
3. Bake at 350f/180c/160-70fan/gas 4 20-30 mins or until nicely browned; check after 20 mins, it burns easily
4. Cool in the pans before breaking up and decanting into a serving dish

Comments:

'Oh, my god!' 'fabulous' 'It looks so fantastic' 'So lemony and creamy': Tasters

Tips:

You could layer the pudding with crumble but 67 thinks the lemony cream tastes best with crumble on the side or thin crisp biscuits

More indulgences & desserts on  Nav Bar: Recipes I & II

  

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This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission. 

BBQ SIDES; NECTARINE CUCUMBER SALAD, vegan

Definitely not your run-of-the-mill summer salad...

A treat for the tastebuds: Spiced Peach & Cucumber Salad
'So lovely & innovative, a beautiful combination' 'Tremendous!' Tasters

This unusual, taste-bud-tickling recipe puts paid to the assumption that summer salads are boring.  How can peaches, cucumber and avocado in a spicy Middle Eastern dressing be anything but intriguing?  It is a gustatory treat with terrific flavour and crunch. 

Kids may not like it and it may not be for everyone.  But anyone looking for a taste adventure will be thrilled.

The recipe is vegan but has none of the usual associations with vegan food.  It's wallet-friendly especially if you're using ripen at home nectarines.

It's adapted from Bon Appetite magazine via Kismet restaurant in Los Angeles.  

Obviously 67's recipe doesn't include artisan ingredients or require elegant cooking techniques fit for a high-status paying customer waiting to be impressed.  

67's salad is aimed at the home cook with standard cupboard ingredients and common-all-garden cooking skills. But that won't lessen the dish's impact.  

There's no substitute for the fresh parsley & coriander -- they're important for maximum flavour.  

The salad does not sit well; prepare everything in advance but assemble at the last minute.   

Cost: £3.50'ish (2021 prices)

Feeds: 6-8

Ingred:

   1/3 cup pumpkin seeds 

   1/2 tbsp olive oil

   pepper & salt

  1 cardamon pod (opt)

  1 tsp cloves

  1/2 tsp dried coriander

  1/2 tsp cumin

  1 med red chilli, de-seeded & membranes removed) finely diced

  1 med garlic clove, grated

  3 tbsp fresh parsley, finely chopped

  3 tbsp fresh coriander, leaves & stems, 

finely chopped

  3-4 tbsp lemon juice

  about 14in/30cm (about 1 1/2 cucumbers) de-seeded 

  4 yellow peaches or nectarines

  1 avocado

  Garnish: 1 tsp toasted sesame, pumpkin seeds, a few tender cilantro leaves on stems 

Method:

1. Preheat oven to 350F/180c
2. Add pumpkin seeds to a small rimmed baking pan and bake a scant 5 minutes in a medium oven OR cook on a stovetop pan 5-7 mins, tossing occasionally 
3. Once the pumpkin seeds are cool, spray lightly with olive oil; add salt to taste; set aside
4. If using cardomon, break open with the flat of a knife; remove seeds & discard outer covering
5. Mix spices with chilli, garlic, parsley & coriander, 1/4 cup olive oil & lemon juice. (This can be made the night before & refrigerated) 
6. When ready to serve, add cucumber to the dressing; allow flavours to blend 5 mins
7. Chop peaches/nectarines into bite-size pieces; cut avocado into similar sized pieces & mix with cucumbers and half the pumpkin seeds; taste, adjust seasoning
8. Pile onto a bed of soft salad leaves (opt)
9. Garnish with toasted sesame, the other half of the pumpkin seeds and some stems of tender coriander 
10. Serve immediately

Comments:
'I was really surprised by this; it seemed such an odd combination.  But the first taste was amazing; I loved it and have no qualms about serving it many times again.' Retired writer
'It's a tremendous mix - a lunch in its own right!' Political Agent

Tip
Use up the rest of the herbs in vegan summer burgers or the easy-peasy lettuce salad with green herb dressing. 

More  salads on NavBar: Recipes II

Please leave a comment in the box below

This recipe has been adapted by B  Lee/ Bright Sun Enterprises and may not be reproduced without the author's written permission.

TRIO OF SINGLE-VEGETABLE SALADS: fast, frugal, vegetarian with vegan option

•  Crisp tart single vegetable salads add pizazz to any meal...
  first posted 2018; updated 12.24

  

  Radish Salad: one of three fast, feisty single-vegetable salads
  

  photos 12.11.18

  It's always good to have something raw on the table, whatever season we are in.  Arguably in winter, it's even a better idea for a healthy gut and immune system.  
  
  We might not always have the time to prepare a multi-ingredient salad but these single-vegetable salads are just as good.  All are simplicity itself and can be part-prepared ahead of time.  All are easy on the wallet and offer alternative ingredients in case the cupboard is getting bare.  And all are delightfully delicious.
  
  
  • Salad 1: Radish 
    Prepared in this way, radishes don't even taste like radish!
    
    
    Here's solution to the problem of leftover rubbery, sad-looking radishes languishing in the back of the fridge.  Use up the entire bag early on in a simple tangy bowl of crunchiness.  Sliced and bathed in a tangy creamy dressing, the radishes don't even taste of radish and the kids won't complain.  Prepare at least 2 hours ahead.
    
    Cost: £1.75'ish (12/24)
    Serves: 4-6 as side, easily multiplied 
    
    
    

    

    Soak 2 cups (1x 200gm/7oz) topped & tailed radish in a solution of 9 parts water, 1 part vinegar 20 mins; drain, slice thinly (multicoloured radish look very pretty but are more expensive than common all garden)
    coarsely ground black pepper
    1/4 cup creamy lemon or lime dressing (below)
    2 tbsp parsley, chives or mint
    1/4 c nuts or seeds; eg toasted walnuts,  sunflower or pumpkin seeds (opt but adds something special) 
    
    
    
    Creamy lemon or lime dressing
       2 tbsp strained 0-fat dairy or plant yoghurt
       1 tbsp mayonnaise
       1/2 tsp Dijon mustard
       1/2 tsp lemon or lime juice or vinegar (white, cider, balsamic)
       1/2 tsp finely grated lemon/lime zest 
       1/4-1/2 tsp sugar (opt)
       pepper & salt 
    
    An hour or two before serving, mix ingredients.  Refrigerate.
    

    
    

    
    

    Salad 2: Sweet & Sour Exotic Cucumber
    

    

    
    

    The humble (frugal!) cucumber takes on hidden depths in this delightedful recipe.  Start at least four hours before needed.

    
    

    Cost: £1.75'ish (12/24)

    Serves: 4-6
    
    Ingred:

        1 cucumber, thinly sliced

      
    Dressing      

        1 tbsp white wine vinegar (or any vinegar in the cupboard or white grape juice )

        1 tsp maple syrup, honey or sugar

        1tbsp toasted sesame oil  

        1 tsp soy sauce (reduced-salt for oldies)

        1 tbsp chopped parsley or cilantro or chives

        half small fresh chilli, finely diced OR generous pinch chilli flakes

        2 tsp light veg oil 

        2-3 grated cloves garlic (opt) (If on a fodmap diet, steep whole peeled garlic cloves in the oil for 2 hours then remove without piercing the cloves)

    
    Garnish (opt)

          toasted sesame seeds

    
    Method:

    
    

    1. If cucumber is not organic, soak 20mins in a 9-1 solution of water and vinegar; drain & rinse
    2. Slice cucumber thinly (a mandolin is useful here). salt lightly; leave 10 mins; rinse well, drain  
    3. In a separate bowl, mix vinegar, sugar and other aromatics; stir 
    4. Press cucumber slices between layers of kitchen paper to remove excess moisture; add to dressing, tossing until all are coated 
    5. Pour into a sealable plastic bag; refrigerate at least 4 hours, turning now and again
    6. Serve with strips of raw bell peppers and whole radishes or other salad ingredients (opt)
  • 
    
    Salad 3: Lettuce with Green Herb Dressing
    

    

    
    

    If you've managed to find English lettuce, the kids will love watching chef mum or pop twist the lettuce's knob and the leaves fall, petal-like onto the serving dish 
    
    
    Cost: £1.50'ish
    
    Ingredients: 
    
        1 round English lettuce or Romaine or other
    
       6 tbsp dairy or plant Greek or Icelandic strained 0-fat yoghurt
       2 tbsp mayonnaise or dairy-free mayo
       3-4 tsp fresh or dried herbs: parsley, chives, basil, spring onions
    
    Method:
    Make ahead at least 4 hours
    

    1. If using English lettuce: Remove scruffy, limp outer leaves but leave lettuce whole.  Run cold water over the leaves and shake thoroughly.  If preparing a day in advance, wrap the lettuce in paper towels or a clean tea towel. When ready to serve: Have a good sized plate ready.  Bang the lettuce's bottom sharply on a hard surface and hold the lettuce, leaves side up, over the plate.  Twist the knob and remove.  The leaves will fall - flower-like - onto the plate.
    2. All other lettuces, remove scruffy outer leaves,  soak 20mins in a 9-1 solution of water and vinegar; drain & rinse, wrap in paper towels or clean tea towel until almost dry.  When ready to serve, arrange around the bowl of dressing. 
    3. Blitz the yoghurt, mayo and chosen herbs until the mix turns pale green and is flecked with herbs. Season.  Pour into a small bowl and place in the middle of the lettuce leaves.
       
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  These recipes have been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced without the author's written permission.

SUMMER PARTY SNACKS: VIETNAMESE CHICKEN RICE PAPER WRAPS

Hand-held low-carb, high protein wrap full of succulent crunchy goodness...

Chicken Vietnamese Roll

'My favourite; it's tidier and the layers are good' 'It's perfect!  Love the peanuts with the chicken.' Tasters

67's Vietnamese Chicken Rolls are like spring rolls, only fresh, not fried.  They are stuffed with protein, vitamin-filled raw veg and accented with a piquant sauce.  They'll be fantastic buffet food; everyone will love them without realising how healthy they are.

While not exactly a doddle to prepare - there is chopping involved -  once the ingredients are ready, it's a simple matter of filling and rolling.  And most kids - by now out of school - can speed up the process by helping.  

The sauce can be made the night before, holding back the spring onions until the last minute.  The chicken can be poached in advance, or try a supermarket rotisserie chicken.

Unlike the fish and vegetarian options, the Chicken Wrap has just a few veg: crunchy lettuce, thin sticks of celery and raw mushroom.  The sauce is a fragrant mix of spring onions, ginger, garlic and oil which allows the chicken to shine.

Cost: Variable esp. if using leftover chicken
Serves: 7-8

Ingred:
   1 package 22 cm Vietnamese rice paper wraps
   1-2 mugs shredded rotisserie or poached chicken, marinated in the sauce (below) 1 hour
                                                                                      
   crunchy lettuce leaves, eg purple, baby gems, iceberg, rinsed and dried
   1/4 cup finely sliced bamboo shoots (tinned, at major supermarkets & Chinatowns) (opt) or finely shredded carrot
   1/3-1/2 mug thin matchsticks celery
   1/3-1/2 mug thickly sliced mushrooms, pref chestnut but white are fine
    
   1/3 cup coarsely chopped salted peanuts, with most of the oil & salt rubbed off with a paper towel

Sauce:
    4 1/2 tbsp groundnut oil
    1 1/2 generous teaspoons grated garlic
    4 1/2 tsp grated peeled fresh ginger
Stir well; refrigerate

Just before marinating chicken, add 7 1/2 tbsp finely sliced spring onions, white & green & a couple of tbsp sherry (opt)


Method:

The rice papers are available in Chinatowns, on the shelf or in the chiller.  The dry papers cost a pound and a bit for 20x22cm papers - 1/3 the price of the chilled. The brand 67 used was Longdan, in a green packet.  A smaller size is available; they can be easier OR more difficult to work with.  

Fill a flat baking dish with warm water (flat is easier than a bowl.)  Dip the paper into the water for 5 seconds only (one potato; two potato...).  Don't worry if they still feel like paper; they'll continue to soften.
  

The smooth side of the paper is the outside.  Place a lettuce leaf in the centre of the rough side; add some sauce to the hollow, then a layer of bamboo shoots (if using), chicken, celery sticks & mushrooms.  Add another layer of chicken and a bit more sauce.  (The picture shows a vegan filling).

Roll the rice paper over the chicken and veg, firmly tucking in the ingredients to keep the roll tight. Halfway down fold in the sides and roll to the end.

If making in advance:

Place the finished roll obliquely on a strip of greaseproof paper.  Scatter a layer of peanuts over. 

Roll the wrap in the greaseproof paper, pressing down on the peanuts, until the bottom of the paper extends and can be twisted or folded under.

To eat, tear a wide strip off the top; take a bite; continue until you reach the bottom.   

         
Tip: Don't make this more than a couple of hours in advance and eat on the day.  

     
Comments:   
'Incredible; I loved the contrast of soft chicken and crunchy peanuts.  It's perfect.' Mature constituency organiser
'It's tidier and the layers are good.  Much easier to eat by hand.' Political Agent   

For vegetarian and fish versions,  see How to...make Vietnamese Rice Paper Wraps

More Chicken on NavBar: RecipesI 

Please leave a Comment in the Box below

       .

This recipe has  been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.  

CINNAMON PLUM SWIRL CAKE. Indulgence, dairy free option

Plum & Cinnamon are the main stars of this delightful tea-time indulgence ...

updated 9/2025; first posted 2018

Glorious tea-time cake with multiple layers of flavour & texture
'Oh my...absolutely fantastic and I love the cinnamon!' Campaign Manager

This delightful tender, dense Swirl Cake, streaked with plum & cinnamon and dusted with coconut is a delight.

You've probably seen versions of it in supermarkets but this one is superior in flavour and freshness and, being much bigger, is excellent value.  It's also low in preservatives and the wrong sort of fats. 

67 chose cinnamon as the dominant spice but could easily have gone for cardamon or dried or candied ginger.  If you're in a rush, home-made plum compote can be replaced by any fruit jam but reduce sugar by choosing something sweetened mainly with fruit or juice.  

Cost: £4'ish (9/25)
Makes: 20cm/8inch cake - 12 wedges, or more portions if cut in parallel slices  

Ingred:

Cake:   
  110gm/4oz softened butter
   85gm/30oz sugar

   2 room temperature eggs

   175gm/6oz plain flour
   1 1/2 tsp baking powder
   pinch salt
   2-3 tbsp dairy or plant milk

   couple of tablespoons dried unsweetened coconut

 Plum Compote
    4 decent sized plums
    1 tbsp plant or dairy butter
    1 tbsp brown sugar
    1 tsp cinnamon
    juice & zest of a small orange

Method:

1. Plum Compote (can be made 2 days ahead)

• if plums are not organic, soak in 9 parts water to one part white vinegar 20 mins; drain & rinse
• remove stones and cut into med dice
• melt fat in a frying pan over med-high heat 
• add plums & sugar; stir, cook until beginning to soften
• add cinnamon, orange zest & juice; cook a little longer until gently thickened 
• taste; depending on the plums, more sugar may be needed
• remove a generous third of the compote; set aside for later

2.  Cake

• prepare 21cm/8inch pan: circular - butter & flour, line bottom with greaseproof paper ; square - line with greaseproof paper
• preheat oven to 180c/350f/gas4
• beat fat & sugar till pale & fluffy; it will take a few minutes
• add eggs one by one, beating vigorously each time  
• combine flour, baking powder & salt
• on low, beat in 1/3 flour then beat in 1 tbsp dairy or plant milk; repeat until all flour is gone 

3.  Swirl pattern (kids can help with this)

• scrape one third of batter into pan, levelling it out as best you can
• dot teaspoons of plum compote - some more generous than others - over the top, leaving spaces in between
• add another generous third of batter; dot with teaspoons of compote
• spread remaining batter over; add a few spoons of compote; even out top with spatula 
• take a skewer or thin sharp knife an swirl it gently through the batter 
• Bake 50-55 mins or until cake is firm and well risen; cool 10-15  mins; place serving platter on top of tin and flip over.  Transfer to cooling rack. 

Blitz compote you have set aside until it's smooth; spread over the top of the cooled cake; scatter with coconut (if there's plenty of compote, the sides can be covered as well)

Serve in wedges or thick slices.

Tips:

• for more fibre and a hint of nuttiness, replace 50gms/1.7oz plain flour with wholemeal
• if you prefer something easier, try Plum Streusel Cake

More on NavBar:Recipes I/Cakes

Please leave a comment

This recipe has been developed by B  Lee/ Bright Sun Enterprises.  They may not be reproduced, in any form, without the author's written permission.

SPICED PEACH & CUCUMBER SALAD, Vegan, low-carb, healthier

A tantalizing treat for the tastebuds - definitely not your run-of-the-mill summer salad...

A treat for the tastebuds: Spiced Peach & Cucumber Salad
'So lovely & innovative, a beautiful combination of flavours & textures.' 'Tremendous!' Tasters

This unusual, taste-bud-tickling recipe puts paid to the assumption that summer salads are boring.  How can peaches, cucumber and avocado in a spicy Middle Eastern dressing be anything but intriguing?  It is a gustatory treat with layers of flavour and crunch. 

Kids may not like it and it may not be for everyone.  But anyone looking for a taste adventure will be thrilled.

The recipe is vegan but has none of the usual associations with vegan food.

It's adapted from Bon Appetite magazine via Kismet restaurant in Los Angeles.  Obviously 67's recipe doesn't include artisan ingredients or require elegant cooking techniques fit for a high-status paying customer waiting to be impressed.  

67's Spiced Peach & Cucumber Salad is aimed at the home cook with standard cupboard ingredients and common-all-garden cooking skills. But that won't lessen the dish's impact.  

There's no substitute for the fresh parsley & coriander -- they're important for maximum flavour.  Use up the rest of the herbs in vegan summer burgers or the easy-peasy lettuce salad with green herb dressing. 

The salad does not sit well; it's best assembled at the last minute.   

Cost: £2.50'ish

Feeds: 6-8

Ingred:

   1/3 cup pumpkin seeds 

   1/2 tbsp olive oil

   pepper & salt

  1 cardamon pod (opt)

  1 tsp cloves

  1/2 tsp dried coriander

  1/2 tsp cumin

  1 med red chilli, de-seeded & membranes removed) finely diced

  1 med garlic clove, grated

  3 tbsp fresh parsley, finely chopped

  3 tbsp fresh coriander, leaves & stems, 

finely chopped

  3-4 tbsp lemon juice

  about 14 in/30cm (about 1 1/2 cucumbers) de-seeded 

  4 yellow peaches or nectarines

  1 avocado

  Garnish: 1 tsp toasted sesame, pumpkin seeds, a few tender cilantro leaves on stems 

Method:

VIETNAMESE FISH ROLLS, Feisty, Fresh and Fabulous

Coriander lovers will find these healthy rolls irresistible while the indifferent or uninterested will be surprised and delighted...

Vietnamese Fish Rolls

'Absolutely delicious!' 'Lots of spice which I love but needs more chilli' Tasters

Vietnamese Fish Rolls differ from the others (Vegetarian Rolls, Chicken Rolls) in its distinctive delicious sauce.  It also has different vegetables from the vegetarian roll but is equally impressive and satisfying.
                                                                       
67 used frozen cod but less expensive frozen pollock fillets will do just as well.  

The coriander chilli sauce was adapted from Jaime Oliver to accommodate conventional storecupboard ingredients.

Cost: £4.00'ish
Makes: 7 large (22cm) wraps

Ingred:
  1-2 packages 22 cm Vietnamese rice paper wraps
  1 1/2 cups cooked cod or pollock, steamed for 7 minutes, cooled,  separated into large flakes and marinated in the sauce (below) for at least an hour
    1/2-1/3 cup cooked glass/beanstarch vermicelli from a 100gm packet (See How to Use Your Noodle/s), (soaked in boiling water 5 mins,  plunged into icy water and sprinkled with toasted sesame oil)                                                                                        
    any or all of:
       1/3 cup grated carrot
       1/4 cup finely sliced radish
       1/4 cup finely sliced bamboo shoots (tinned, at major supermarkets & Chinatowns)  
       soft English lettuce
       finely sliced de-stringed mange tout
       tiny florets raw cauliflower
       
        blanch in boiling water 4 mins & plunge in ice water:
             asparagus spears
             broccoli florets (opt)

HOW TO...MAKE VIETNAMESE RICE PAPER WRAPS, a la 67goingon50, wheat-free,

Who wouldn't want one of these gorgeously healthy-looking, bright vibrant Vietnamese Rice Paper rolls?

first posted 2017; updated June 2025

Vietnamese Rice Paper Rolls: vegetarian, fish and meat
'Incredible' 'Very filling' 'good layers in chicken roll' Tasters

They're like spring rolls, only fresh, not fried.  And, with the right mix of veg, protein and sauce, they can be fantastic.  It's a lovely way to greet what seems to be the start of summer!  

While not exactly a doddle to prepare - there is chopping involved -  once the ingredients are ready, it's a simple matter of filling and rolling. The sauces can be made the night before. The rolls are perfect for a communal food prep session with visiting friends.  

Tofu Rolls

This How to...focuses on Vegetarian Vietnamese Rolls.  Elsewhere in this week's blog are Fish Vietnamese Rolls with a punchy, fiery sauce and Chicken Vietnamese Rolls, each distinctive in their own way. 

The method was adapted from Delicious Magazine and Taste.

Don't make this more than a couple of hours in advance and eat on the day.  

Cost: depends on protein are a great way to use up leftovers; think in terms of £6.50'ish, less if you already have lots of stuff in the fridge
Serves: 6

Ingred:

   1 100gm packet glass/beanstarch vermicelli (See How to Use Your Noodle/s), soaked in boiling water 5 mins,  plunged into icy water and sprinkled with toasted sesame oil
   1 recipe Vegan Thai Peanut Dipping Sauce  
   190gm firm organic tofu, sliced in thick fingers, marinaded at least 15 mins in Peanut Sauce (above)

VIETNAMESE CHICKEN ROLLS,healthier, partlymake-ahead

A Vietnamese Roll with a twist - more protein, less veg...

Chicken Vietnamese Roll
'My favourite; it's tidier and the layers are good' 'It's perfect!  Love the peanuts with the chicken.' Tasters

 67's Vietnamese Chicken Rolls dispenses with many of the garden vegetables.  It makes the delicate poached chicken - a flavourful and surprisingly tender boiling fowl - the main focus.  

Chicken Roll has just a few veg: crunchy lettuce, thin sticks of celery and raw mushroom.  The sauce is a a fragrant mix of spring onions, ginger, garlic and oil which allows the chicken to shine.

The sauce can be prepared ahead of time, adding the spring onions at the last minute.

Cost: Variable esp. if using leftover chicken
Serves: 7-8

Ingred:
   1 package 22 cm Vietnamese rice paper wraps
   1-2 mugs shredded poached chicken, marinated in the sauce (below) 1 hour
                                                                                      
   several leaves crunchy lettuce, eg purple or baby gems, rinsed and dried
   1/4 cup finely sliced bamboo shoots (tinned, at major supermarkets & Chinatowns) (opt)
   1/3-1/2 mug thin matchsticks celery
   1/3-1/2 mug thickly sliced mushrooms, pref chestnut but white are fine
    
   1/3 cup coarsely chopped salted peanuts, with most of the oil & salt rubbed off with a paper towel/serviette

Sauce:
    4 1/2 tbsp groundnut oil
    1 1/2 generous teaspoons grated garlic
    4 1/2 tsp grated peeled fresh ginger
Stir well; refrigerate

Just before marinating chicken, add 7 1/2 tbsp finely sliced spring onions, white & green & a couple of tbsp sherry (opt)


Method: