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Garden summer rolls

• Nadine Brown

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Serves 4

Easy

Prep: 50 mins

Cook: 5 mins

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Make these vibrant garden summer rolls by filling rice paper wrappers with edible flowers, prawns, mint, vermicelli noodles, lettuce, ginger, carrot and coriander

Low calorie

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Make these summer garden rolls then check out our spiralized summer rolls, Vietnamese-style chicken summer rolls
and more summer recipes.

Chef's tip: boost your plant points

"For a plant-packed twist, swap the prawns for sliced of smoked tofu and add in julienned cucumber plus slices of ripe mango and avocado for even more seasonal nourishment. These summer rolls are great for using up the odds and ends of vegetables in your fridge."

Garden summer rolls recipe

Ingredients

Nutrition

• 100g smooth peanut butter

• 20ml light soy sauce

• 1 tbsp mirin

• 2 tsp sweet chilli sauce

• ½ lime

  juiced

• 1 tsp runny honey

• 120g fresh vermicelli rice noodles

• 12 rice paper wrappers

• 60 edible flowers

  (available from finefoodspecialist.co.uk)

• 18 cooked prawns

  cut in half lengthways

• 12 large mint leaves

• 2 iceberg lettuce leaves, shredded

• 25g ginger

  peeled and very finely julienned

• 1 large carrot

  peeled and finely julienned

• handful of coriander, torn

Nutrition: per serving

• kcal437

  low

• fat13.7g

• saturates3.3g

• carbs60.2g

• sugars9.2g

• fibre6.3g

• protein15g

• salt2.2g

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Method

• step 1

  In a bowl, combine the peanut butter, soy, mirin, chilli sauce, lime juice and honey with 40ml of hot water until you have a smooth dipping sauce.

• step 2

  Cook the noodles following pack instructions. Have all the ingredients to hand and fill a large bowl with hot water. Dip one of the wrappers into the hot water for 10 seconds until soft and pliable. Transfer to a damp worksurface and quickly add three to four flowers in a row close to one edge of the wrapper. Layer up with three prawn halves, a mint leaf, some noodles, lettuce, ginger, carrot and coriander.

• step 3

  Using damp hands, start to tightly roll the side that has the filling. When you’re halfway, fold the sides of the rice paper in and over the filling so it’s enclosed. Keep rolling until you have a complete roll. Transfer to a board, making sure the rolls don’t touch, and cover with a damp kitchen towel. Continue with the remaining rolls. Serve with the dipping sauce.

Discover more delicious Vietnamese recipes

Authors

Nadine Brown

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