Summer rolls

Summer rolls

By
From
Posh Rice
Makes
6 large rolls
Prep
45 mins

Swapping the traditional rice noodles for rice in these Vietnamese summer rolls really works. They’re bright and fresh with plenty of herbs, and a sprinkling of peanuts adds some crunch.

Ingredients

Quantity Ingredient
100g sushi rice
6 vietnamese rice papers, 22cm in diameter
1 avocado, peeled and thinly sliced
150g cooked king prawns
large handful coriander leaves
large handful mint leaves
large handful thai basil leaves
1 little gem lettuce, split into leaves
25g salted and roasted peanuts, roughly crushed
salt

For the dipping sauce

Quantity Ingredient
3 tablespoons hoisin sauce
2 tablespoons sweet chilli sauce
1 tablespoons rice wine vinegar

Method

  1. Cook the rice in salted water according to the packet instructions. Drain, then spread it out on a tray and leave to cool. Using wet hands, divide the rice into six equal portions and shape into logs.
  2. Fill a large frying pan with warm water. Soak a rice paper in the warm water until softened, then transfer it to a chopping board. Fan some slices of avocado over the centre of the rice paper, top with three prawns, a log of rice, some herbs and a lettuce leaf or two. Sprinkle over some crushed peanuts.
  3. Fold in the sides, then tightly roll up the rice paper to enclose the filling. Repeat with the remaining rice papers and ingredients, changing the order of the filling if you wish.
  4. In a small bowl, combine the ingredients for the dipping sauce, top with the remaining crushed peanuts and serve with the summer rolls.
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