Vietnamese Summer Rolls
Fed up with picnic fare? Cucumber sarnies getting you down? Look no further than my summer rolls. They’re so full of flavour they’ll whip your flip-flops off.
These aren’t fried like your usual spring rolls. Instead, the wrappers are dipped in water for a second or two, then bundled up with oodles of veg, fragrant herbs, and juicy prawns, tender tofu or barbecue pork. Serve them immediately with my umami-packed dipping sauce for an al fresco showstopper à la Vietnam.
Vietnamese-Style Summer Rolls
Makes 8 rolls
Fresh crunchy veg (cucumber, carrot, red cabbage, spring onions, radishes)
Cooked prawns or firm tofu
A small bunch of mint and coriander
1 red chilli
1 tbsp sesame seeds
8 sheets of rice paper wrapper
2 tbsp sesame oil
Peanut chilli sauce
2 tbsp peanut butter
1 tbsp soy sauce
Pinch of chilli flakes
Step 1 Wash and slice all of your veggies into matchsticks. Tip: Use a grater for carrots or cabbage if that’s easier.
Step 2 Combine peanut butter, soy sauce and lime juice and give it a good stir. This is your peanut chilli sauce.
Step 2 Set up your production line of prepped ingredients, protein, rice paper wrappers and a bowl of warm water.
Step 3 Moisten a rice wrapper with a little water and place it flat on your chopping board. Add your mix of veggies followed by cooked prawns or tofu and wrap it all up.
Step 4 Dip your rolls in spicy peanut chilli sauce, and enjoy!
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