Summer Rolls with Peanut Butter Dipping Sauce
Summer rolls are a big favorite of mine; they’re healthy and packed full of fresh flavors. Though they’re fiddly and time consuming to make, it’s worth the wait and you only get better at it once you have the hang of the rolling and folding. The crunchy, peanutty sauce gives it a bonus richness which contrasts those summery flavors well.
- Yield:Serves 4 as a starter or snack
- Prep Time:50 minutes
- Cook Time:N/A
- Total Time:50 minutes
1 packet of Vietnamese summer roll wrappers
1 spring onion
½ red pepper
½ yellow pepper
4 leaves iceberg lettuce
About 2 oz/50 grams dry weight of glass noodles
A small handful of coriander
10 leaves of mint
15 large king prawns, cooked and halved lengthwise
For the sauce:
3 tbsp hoisin sauce
About ¼ cup/6 grams Peanut Butter & Co. Old Fashioned Crunchy
2 tbsp rice vinegar
Slice the spring onion in half lengthways and then slice into shreds. Slice the red pepper and yellow pepper thinly, and shred the lettuce. Cook the glass noodles as per packet instructions and cool under cold running water. Julienne the carrot and finely mince the coriander and mint, and then toss all of these together.
Thoroughly mix together the sauce mixture; you may need to add a little water to loosen.
To prepare, you need a big bowl of hot water and a plate covered with a tea towel. Slide the summer roll wrapper into the hot water and leave for 20 seconds; it will soften. A delicate touch is needed here. Fish the wrapper out and lay out of a dry tea towel. You may need to carefully flip it over to get rid of excess water. Lay out two halves of a prawn towards the bottom half of the circle and top with the vegetable noodle mixture. To fold, bring the bottom of the circle up over the prawn mound and then fold the two sides into it, rolling and tucking the contents as you go into a round rectangular shape. Set to one side while you roll the rest.
You can make these in advance by draping a moist kitchen paper over the rolls until you are ready to serve.