Summer rolls with peanut dipping sauce
Serves 4
Easy
Prep:
No cook
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
Skip to ingredients
- 100g vermicelli rice noodles
- ½ tsp sesame oil
- 12 round rice paper sheets
- 10g mintleaves picked
- 10g corianderleaves picked
- 10g Thai basil(optional but recommended)
- 18 cooked prawnshalved through the centre lengthways
- ½ cucumbercut into matchsticks
- 1 carrotcut into matchsticks
For the dipping sauce
- 5 tbsp crunchy peanut butter
- 1 tbsp low-sodium soy sauce
- 1 tsp chilli flakes
- 1 garlic clovegrated
Nutrition: Per serving
- kcal288low
- fat12g
- saturates3g
- carbs31g
- sugars4g
- fibre4g
- protein11g
- salt0.85g
Method
step 1
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.
step 2
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.
step 3
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.
step 4
Lift the edge of the rice paper wrapper over the filling and, while holding the filling in position with your fingers, roll tightly.
step 5
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.
