Summer rolls with sweet & savoury peanut dipping sauce

I tried these for the first time in Cambodia last summer and had to give making them a try! They are so fresh and great as a starter or light lunch. If you want to add some protein to this dish you could wrap grilled chicken breast into the rolls too. Nothing will ever beat the ones I ate there but these came close…

(Serves 2)

  • 6 x 16cm Rice papers
  • 25g Rice vermicelli uncooked
  • Mint
  • Thai basil/basil leaves
  • Coriander sprigs
  • 1 Carrot shredded
  • Cucumber cut into batons
  • Bean sprouts
  • Lettuce with soft leaves
  • 1tbsp. Roasted peanuts chopped coarsely
  • 1tsp. Sugar
  • 1tbsp. Warm water
  • 1/2tsp. Rice vinegar
  • 1/2tsp. Fish sauce
  • 1&1/2tsp. Lime juice
  • Birds eye chili chopped (to taste)

For the rolls:

  1. Get all your vegetables ready and cook the noodles according to the instructions on the packet(or till slightly chewy)
  2. Half fill a bowl with cold water, big enough to dip your rice papers in
  3. Dip one of your rice papers into the water until pliable
  4. Place on a dampened chopping board
  5. Add a spring of mint, basil, and coriander, and then a small amount of noodles on top in the centre
  6. Next add some of your carrot, a baton of cumber and a few bean sprouts and a lettuce leaf
  7. Bring up the bottom end of the rice paper slightly towards the centre and the top, and then roll

For the sauce:

  1. To make the dipping sauce dissolve the sugar in the warm water and then add the lime juice, vinegar, fish sauce, and peanuts – This sauce is all about the balance of sweet, sour and salty flavours like for much of Khmer (Cambodian) cuisine, so taste your sauce and adjust it if needed as to ensure no one taste is over powering

Summer rolls

Garnish with the chili and enjoy!

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