Summer rolls
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)
Per spring roll
Calories~96 kcal
Protein~3 g
Carbs~18 g
Fat~1 g
Fiber~3 g
Sugar~5 g
Total recipe
Calories~1,150 kcal
Protein~30 g
Carbs~220 g
Fat~15 g
Fiber~35 g
Sugar~55 g
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.
