Summer rolls with peanut dipping sauce
Customise these summer rolls – make a nuoc cham (a Vietnamese fish sauce) or teriyaki sauce for dipping, or fill with avocado, beansprouts, or red peppers
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Prep:30 mins
No cook - Serves 4
- Easy
Nutrition per serving
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kcal 288
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fat 12g
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saturates 3g
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carbs 31g
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sugars 0g
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fibre 4g
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protein 11g
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salt 0.85g
Ingredients
- 100g vermicelli rice noodles
- ½ tsp sesame oil
- 12 round rice paper sheets
- 10g mint , leaves picked
- 10g coriander , leaves picked
- 10g Thai basil (optional but recommended)
- 18 cooked prawns , halved through the centre lengthways
- ½ cucumber , cut into matchsticks
- 1 carrot , cut into matchsticks
- 5 tbsp crunchy peanut butter
- 1 tbsp low-sodium soy sauce
- 1 tsp chilli flakes
- 1 garlic clove , grated
Method
Make the dipping sauce first. Mix all the ingredients with 4-5 tbsp hot water to loosen. Soak the noodles in hot water until soft, then drain and toss with the sesame oil. Set aside.
Drop one of the rice paper sheets in a bowl of hot water, moving it around with a spoon until soft, then lay it on a board or plate.
Add a few mint, coriander and basil leaves, then 3 prawn halves in a long line near to the top of the wrapper. Add some noodles further down, then a few sticks of cucumber and carrot, too.
Lift the edge of the rice paper wrapper over the filling and, while holding the filling in position with your fingers, roll tightly.
When you’re about halfway, tuck in the ends of the rice paper and fold over the filling so that it is completely enclosed. Repeat with the remaining ingredients (you should have 12 rolls), then serve with the sauce for dipping.
