Summer rolls
Handheld yumminess; fill your summer rolls with whatever you like - leftover barbecue meat is the perfect addition for carnivores and cooked prawns are always welcome.
SERVES
4
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
15
MINUTES
Ingredients
For the dip:
2 tbsp soy sauce
1 tbsp toasted sesame oil
2 tsp of runny honey
1 medium clove of garlic, crushed
1 tsp of crushed black pepper
For the rolls:
50g thin rice noodles
a handful of lettuce leaves, washed and very roughly chopped
a small handful of mint, washed and very roughly chopped
a small handful of coriander, washed and very roughly chopped
1 carrot
8 rice paper sheets
a small handful of sesame seeds
Method
To make the dip mix the soy sauce, sesame oil, honey, black pepper and garlic and set aside. You can add some sesame seeds or chopped chillies as well if you wish. Set aside to allow the flavours to blend.
Soak the rice noodles for 15 minutes in just boiled, slightly salted water.
Using a potato peeler slice the carrots into very thin strips.
Fill a large flat bowl with just-boiled water and carefully dip a rice paper sheet into the water for about 15 seconds, until translucent and soft. Place it onto a clean tea towel to remove excess water then transfer onto a chopping board.
Place a line of noodles, carrot strips, lettuce, mint and coriander along one side of the rice paper disc. Sprinkle the filling with sesame seeds. Lift the other edge over the filling and press it down then roll it up tightly, so it looks like a cigar. You can tuck in each end to make it neater.
Repeat with the other rice paper discs and when they are ready to go. Serve with the dip.
