- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
These Vietnamese-style summer rolls are full of flavour and served with two delicious dipping sauces. Rice paper wrappers are a wonderful thing to have in the cupboard – they can take a fridge-raid dinner to another level, and they’re naturally gluten-free.
Ingredient:
- 100g/3½oz vermicelli rice noodles (2 nests)
- 150g/5½oz frozen edamame (soya beans), defrosted
- 1 carrot
- 12 rice paper wrappers, 22cm/8½in diameter
- 300g/10½oz cooked, peeled king prawns
- 150g/5½oz radishes, finely sliced
- 1 bunch (30g/1oz) mint, leaves only
- 1 bunch (30g/1oz) coriander, leaves only
- 4cm/1½in piece fresh root ginger, peeled
- 2 garlic cloves
- 1 lime, juice only
- 2 tbsp palm sugar, finely grated (or light brown sugar)
- 3 tbsp Vietnamese fish sauce (nuoc mam nhi)
- 1 green bird’s-eye chilli, finely sliced
- 1 tbsp vegetable oil
- 1 shallot, finely diced
- 2 tbsp tamari
- 2 tbsp crunchy peanut butter
- 2 tsp maple syrup
