Dr Leslie Tay actually flew to Vietnam to learn how to make traditional Vietnamese summer rolls from Chef Steven Long, Top Chef Vietnam 2014 Finalist. And he has created a Singapore version of it, using flavours we all love.
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His version uses satay sauce mixed with pineapple for the dipping sauce. And that roll included vermicelli, strawberries, cucumber, and pork belly grilled till it came with nice char and smokey scent. It was slightly heavier in flavour compared to the traditional Vietnamese roll, but it's still refreshing through the use of strawberries which lightens the dish with its fruity sweetness.
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It's only available at RWS Street Eats 2018, from now till 19 August. Free admission, don't miss this Singapore Shiok Roll when you're there.