Summer rolls

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Ingredients

• 100g/3½oz vermicelli rice noodles (2 nests)
• 150g/5½oz frozen edamame (soya beans), defrosted
• 1 carrot
• 12 rice paper wrappers, 22cm/8½in diameter
• 300g/10½oz cooked, peeled king prawns
• 150g/5½oz radishes, finely sliced
• 1 bunch (30g/1oz) mint, leaves only
• 1 bunch (30g/1oz) coriander, leaves only

For the garlic dipping sauce

• 4cm/1½in piece fresh root ginger, peeled
• 2 garlic cloves
• 1 lime, juice only
• 2 tbsp palm sugar, finely grated (or light brown sugar)
• 3 tbsp Vietnamese fish sauce (nuoc mam NHI)
• 1 green bird’s-eye chili, finely sliced

For the peanut dipping sauce

• 1 tbsp vegetable oil
• 1 shallot, finely diced
• 2 tbsp tamari
• 2 tbsp crunchy peanut butter
• 2 tsp maple syrup

Method

1. To make the garlic dipping sauce, pound the garlic and ginger together in a pestle and mortar to make a rough paste.

2. Add the lime juice and ‘muddle’, mashing it with the pestle.

   1. Add the palm sugar and muddle for a minute until most of the sugar has dissolved.

3. Add the fish sauce and muddle again. Add the chili and stir to combine.

   1. Transfer to a small shallow bowl and set aside.

4. To make the peanut dipping sauce, heat the oil in a small saucepan over medium-high heat.

5. Add the shallot and cook for a few minutes, stirring regularly. Remove from the heat and immediately add the remaining ingredients. Stir to combine.

6. Cook the rice vermicelli and the edamame beans according to the packet instructions.

   1. Rinse under running cold water until cooled completely, drain and set aside.

7. Using a vegetable peeler, peel ribbons down the length of the carrot. Gather these together and very roughly chop them so you have thin.

8. Fill a deep roasting tray or container that’s large enough to hold the rice paper wrappers with 3cm cold water.

9. To assemble the rolls: one at a time, submerge the rice paper wrappers in the cold water for a couple of seconds, then place them on the damp work surface.

10. Place a pinch of rice vermicelli just below the center of the rice paper. Add 4 prawns and top with some carrot, radish, mint, coriander, and edamame. Fold the sides of the rice paper into the center.

    1. then bring the side closest to you up and over the filling. Roll forward while pulling back to create a little tension in the roll and roll up until it is completely sealed.

    2. Put on a serving plate and repeat until you’ve used all the rice paper. Serve immediately, alongside the two dipping sauces.

Banner and Image Credit: BBC