Discover the fresh, vibrant flavors of Foodtruck Puzzles' famous Bangkok summer rolls. As experts in street food from The Foodtruck Cookbook, we're sharing this authentic recipe so you can recreate them at home with ease.
Ingredients for 4 servings
Preparation time: 30 minutes
How to make Bangkok summer rolls
Combine the chili peppers and mango in a bowl with 1 tbsp fish sauce, turmeric, pepper, and salt. Cover and refrigerate for 10 minutes. In another bowl, toss the cucumber strips with the remaining fish sauce, cover, and refrigerate for 10 minutes. Prepare the carrots, red cabbage, Chinese cabbage, coriander, and beetroot shoots in separate bowls. Fill a large bowl with hot water and gather all ingredients on your work surface.
Dip one rice paper sheet in the hot water for a few seconds until softened, then place on a clean cutting board (glass or plastic). Avoid letting edges touch. Quickly arrange a selection of raw ingredients (except coriander and beetroot shoots) in a line across the center, leaving 2 cm at top and bottom, and 3 cm on the sides. Rotate the board so the filling's edge faces you. Gently fold the bottom over the filling, roll tightly, and when one flap remains, tuck in coriander leaves and beetroot shoots. Fold in the sides and finish rolling. Repeat with remaining sheets.
Sprinkle with sesame seeds and serve with lime wedges. Pairs perfectly with chilled peanut sauce.
Struggling with rolling? Watch this helpful video demonstration.
Love food truck recipes? Find more winners in the July issue of Santé.
Recipe: The Foodtruck Cookbook | Images: Simone van den Berg, Peter Lodder | Photography: Alexandra Schijf
