Thursday, 19 May 2016

Vietnamese Summer Rolls

Summer rolls are funny, healthy, lovely things.  A spring roll may seem like a fatty, unhealthy thing but these Vietnamese style vegan summer rolls are almost embarrassingly healthy.

What makes them for me is that mix of textures from the crunchy peanuts and vegetables, the softer noodles still with bite and the sticky sauce.




Vietnamese Vegan Summer Rolls

Ingredients

Fine rice noodles
Rice spring roll wrappers
Vegetables; I used peppers, finely shredded carrot and shredded sugarsnap peas
Coriander (cilantro)
Chopped peanuts

Sweet chilli sauce to serve

Method

"Cook" the rice noodles by soaking in boiling water.  In the meantime, prepare the vegetables.  Once ready, prepare a large bowl of cold water.

Drain the noodles and have everything ready.  Working quickly, dip the wrapper one by one into the water until only just pliable, they will continue to soften.  Take out, shaking off the excess and put on a plate.  Fill with your choice of fillings with the lovely bright vegetables on the outside then roll up as soon as the wrapper is pliable enough to do so.

Serve soon after making with sweet chilli sauce for dipping.

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