Summer rolls
By OcadoLife
Published on 26 April 2022
We’ve used the brightest veg to shine through the rice flour wrappers.Time and servings
30 minsTotal time
10Servings
30 minsCooking time
Ingredients
- 2 tbsp of sriracha, (for the dipping sauce)
- 0.5 red cabbage, (shredded)
- 2 large of carrots, (julienned)
- 2 peppers, (deseeded and thinly sliced)
- 1 cucumber, (deseeded and thinly sliced)
- 1 bunch of spring onions, (thinly sliced length ways)
- 1 iceberg lettuce, (shredded)
- 1 small bunch of mint leaves
- 1 small bunch of coriander leaves
- 12 spring roll wrappers
- 1 tbsp of tamari, (for the dipping sauce)
- 1 tbsp of fish sauce, (for the dipping sauce)
- 1 tsp of caster sugar, (for the dipping sauce)
- 1 tsp of sesame seeds, (for the dipping sauce)
Method
Step 1
Prep all the ingredients for the rolls and have them easily to hand.Step 2
Boil a kettle and pour into a shallow heatproof dish that’s big enough to hold a rice wrapper. Allow to cool slightly.Step 3
Take a wrapper and carefully soak for a few secs until just soft.Step 4
Lay it on a clean chopping board and start to fill with some of the filling, leaving a 1cm border on the edges.Step 5
Start to roll up one side, fold the edges over to seal and finish rolling into a tight wrap.Step 6
With a sharp knife, slice in half and transfer to your serving dish.Step 7
Repeat for the remaining rolls.Step 8
To make the dipping sauce, simply put all the ingredients in a small bowl, whisk them together and serve alongside the summer rolls.