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.

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