On Marc and I’s one year anniversary lunch, I wanted to have something light in order to leave room for our romantic dinner in France. I ran to the Asian shop here in Basel and purchased a few things that I learned from the cooking course from the Legacy Program in Singapore — the Vietnamese Summer Roll. Since time was limited, I had to work with my creativity which worked out quite perfectly. Without the shrimp inside, it tasted so fresh still and both of us were content and happy.

Here’s are the ingredients you need for the wraps:

Carrots (use a slicer)
Lettuce
Rice Vermicelli (Boil 10-12mins then rinse with cold water)
Thai Basel
Parsley
Coriander
or
Mint Leaves
Vietnamese Rice Paper
Shrimp (If you are not vegetarian)

For the Sauce (I excluded the traditional ingredients of peanut butter since it is not really an option in our kitchen drawer):

Hoisin Sauce
Fish Sauce
Fresh peanuts (crushed them)
Lime Juice
Soy Sauce
Sesame Oil

Instructions are quick easy, you can find them online. I believe that when cooking you gotta go with what you feel in the moment when you add the ingredients. That being said, it doesn’t have to be 1:1 ratio to the recipe you found. I suggest going with the ideal and just add more or less of what you like. You can’t never go wrong with the food you make that way.

Cheers.