Life & English: “Vietnamese Summer rolls”

Fillings vary, incorporating prawn, chicken and pork, but the basic aim is to cram as much fresh stuff into some rice paper as possible. If you haven't tried them, you're in for an absolute treat.

If you're not familiar with these little delicacies - also known as fresh spring rolls - then my, you've got a treat in store. Cucumber granita aside, they're just about the freshest thing I can imagine: a jumble of crunchy raw vegetables, soft, aromatic leaves and cool, squidgy noodles, all stuffed snugly into a featherlight rice wrapper.

In fact, summer rolls were what first hooked me on the fresh flavours of Vietnamese cooking: so much lighter and punchier than the fried snacks I was expecting. Gourmet magazine's description - "a salad packed into an edible container" - sums them up nicely.

Once you've mastered the basics, you can play around with the recipe to your heart's content (and it ought to be content: many versions are very low in fat) - but the guiding principle should always be to cram as many contrasts of flavour and texture into each bite as possible, while retaining the roll's elegant appearance. But what's the best way to start?

(Source: http://www.theguardian.com)