Now that the weather is warming up, we can start looking forward to eating lighter meals and say good bye to the hearty stews and winter comfort food. Summer rolls have got to be one of my favourite dishes, perfect for a snack or starter. They take a bit of time to prepare and can be tricky to master but all it takes is a bit of practise.
Delicious fresh ingredients are a must but the choice is up to you. I like to add lettuce, carrots, avocado as a base and then whatever else I have in my fridge. Sprouts, cucumber, coriander, peppers… you can get creative.
You can also lightly stir fry a few of the ingredients and add rice noodles to make them more filling. Of course a delicious peanut nut or sweet chilli dipping sauce is essential. Have you tried making Summer rolls? Any tips or favourite fillings?
Hop down to end of this post for my recipe…
Sweet Chili Sauce (2 servings)
• 1/4 cup unseasoned rice vinegar
• 2 tablespoons soy sauce
• 2 tablespoons warm water
• 2 tablespoon honey
• 1 clove garlic, minced or grated
• chilli flakes to taste
• juice of 1 lime
* Prepare the dipping sauce by mixing all of the ingredients together.
* Prepare all your veggies and herbs for your filling. Have them finely sliced and ready.
* Fill a large round bowl half way with hot water.
* Dip the rice sheet into the water making sure all edges are submerged.
* Leave the sheet in the water for about 20 seconds, long enough for it to soften slightly. Don’t let it to get too soft or it will tear when wrapping.
* Remove from water and lay on a dishcloth
* Layer your ingredients in the center of the sheet.
* Fold one half over the layer of veggies, fold in the sides and then give a nice tuck and roll as tightly as you can.
Serve with choice of dipping sauce. Enjoy!
Image credits: Lana Kenney ©