Vietnamese Summer Rolls
Ingredients, for 8 summer rolls
- 4 x 22cm (40g) Vietnamese rice paper wrappers, cut in half
- 30g cooked rice noodles
- Third of a peeled carrot
- Finger-length piece of cucumber, de-seeded
- Piece of red pepper (about a tenth)
- Segment (about 30g) red cabbage
- 4 mange tout peas
- 1 spring onion
- 2 radishes
- Few pieces of iceberg lettuce
- Lots of fresh Thai basil, coriander and mint
For the no-nut Satay sauce:
- 1 dessertspoon sunflower and sesame paste (made from 10g sunflower seeds and 5g sesame seeds blended to a paste with a little sunflower oil)
- One dessertspoon reduced salt soy sauce
- One dessertspoon rice wine vinegar
- Juice of quarter of a lime
- Half tsp soft brown sugar
- A little finely grated fresh ginger
- Third of a clove crushed garlic
- Tiny amount chopped red chilli (optional)
WARNING
The soaked wrappers can be hard to chew on their own – be very careful to chew them properly.
