A lovely, fresh option just before we bid farewell to summer here in the UK. These summer rolls (which are 0.2g saturated fats per serving!) are dead-easy to make and involve just gathering the ingredients before assembling. If you can source Thai basil, that would be a great addition to the herbs. These also make a great appetizer spread if you have guests coming over – simply trim the rice paper into smaller squares (before softening) to make a double batch of bite-size rolls. For those watching their carbs, reduce the amount of honey in the dipping sauce or simply dunk into a good-quality soy sauce.
- 2 TB honey
- 3 TB soy sauce
- 3 TB rice vinegar
- ½ diced red chilli (optional)
- 6 sheets rice paper (approx. 10g each)
- 30 cooked peeled King prawns
- handful coriander leaves
- handful mint leaves
- handful mung bean sprouts, rinsed well
- 1 cucumber, peeled, seeds removed and cut into thin batons
- Whisk the honey, soy sauce and vinegar together. Add finely diced chili, if you like the dipping sauce to have a bit of a bite. If it feels a little too ‘thick’, add a very small dash of hot water. Set aside.
- Lay out all the ingredients as you need to roll them quickly.
- Have a bowl of warm water ready, large enough to dip the rice paper sheets into.
- To roll, follow the instructions on the packet of rice paper: It usually states to dip the rice paper sheets (one at a time) into the warm water for 5 seconds, then remove quickly and lay out on a plate. Place the prawns (5 on each), coriander leaves, mint leaves, sprouts and cucumber batons along the bottom of the rice paper and tuck in the sides. Roll up in much the same way you would a wrap. Set aside and repeat the process with the remaining 5 rolls.
- Dip into the dressing before each bite and enjoy!