Garden summer rolls
Make these vibrant garden summer rolls by filling rice paper wrappers with edible flowers, prawns, mint, vermicelli noodles, lettuce, ginger, carrot and coriander
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 100g smooth peanut butter
- 20ml light soy sauce
- 1tbsp mirin
- 2tsp sweet chilli sauce
- ½lime, juiced
- 1tsp runny honey
- 120g fresh vermicelli rice noodles
- 12rice paper wrappers
- 60edible flowers (available from finefoodspecialist.co.uk)
- 18cooked prawns, cut in half lengthways
- 12large mint leaves
- 2iceberg lettuce leaves, shredded
- 25g ginger, peeled and very finely julienned
- 1large carrot, peeled and finely julienned
- handful of coriander, torn
Instructions
Step 1
In a bowl, combine the peanut butter, soy, mirin, chilli sauce, lime juice and honey with 40ml of hot water until you have a smooth dipping sauce.Step 2
Cook the noodles following pack instructions. Have all the ingredients to hand and fill a large bowl with hot water. Dip one of the wrappers into the hot water for 10 seconds until soft and pliable. Transfer to a damp worksurface and quickly add three to four flowers in a row close to one edge of the wrapper. Layer up with three prawn halves, a mint leaf, some noodles, lettuce, ginger, carrot and coriander.Step 3
Using damp hands, start to tightly roll the side that has the filling. When you’re halfway, fold the sides of the rice paper in and over the filling so it’s enclosed. Keep rolling until you have a complete roll. Transfer to a board, making sure the rolls don’t touch, and cover with a damp kitchen towel. Continue with the remaining rolls. Serve with the dipping sauce.