So I am really not embracing the festive season am I?! Instead I bring you these summer rolls as the perfect little snack or sharer.
Also the lovely Chloe at The Small Seed was hosting a Platter Party on Instagram so I wanted to make a contribution. I slightly cringed when I realised I popped prawns in mine which isn't exactly 'plant based' for her ethic... but hoping she'll forgive me.
I don't think these rolls should be restricted to the summer though. Once you've got the rice sheets and noodles lurking at the back of your cupboard (the rice sheets come in massive batches from the Chinese supermarket, I'm making mine last ages) you can make them any time of the year and fill with veggies and anything else you fancy.
One of the things I always struggle with making Asian food is dips and sauces without fish or soy sauce. The other sauce that is often served with summer rolls is made with peanuts. Also not great! (For more on my list of foods go to my About Yeast Free page).
So for this dip I trawled through loads of websites to glean all the other ingredients people include in Thai sauces that would achieve that authentic flavour without these usual staples.
I'm pretty chuffed with the result and wish I'd made a bigger batch, because I was slathering loads of it on! I've doubled the measurements here so there should be enough for your 10 rolls. If you've got any left over it will keep for a few days in the fridge and you could always add it to a stir-fry or curry later in the week.
SERVES: Makes 10 rolls
PREP TIME: Depending on different fillings anywhere from 15 mins - 1 hour including all the chopping
COOK TIME: 5 minutes for the noodles
- 10 rice paper sheets (22cm, I went for 'thin' rather than 'very thin' if there's an option! I get mine in the Chinese supermarket)
- 150g Thai vermicelli rice noodles
- Fillings: I went for prawns, avocado, sweetcorn, red cabbage, red pepper, carrots, spring onions and mint leaves, black and white sesame seeds to decorate. The possibilities are endless! Slice everything up as small as you can.
Thai dipping sauce
- 4 tbsp toasted sesame oil
- 4 tbsp tomato purée
- 1 tsp dried Thai basil (or fresh if you can find it)
- 2 cloves garlic, minced
- 4cm fresh ginger, minced
- 1/2 tsp dried chillies (or more if you like it spicy)
- 1 tsp coconut almond butter
- juice of 1 lime
- 1/2 tsp salt
1. In a pan boil some water and add the vermicelli noodles, cooking for no more than 5 minutes until soft. Remove from the heat, drain and run some cold water over them whilst they're in the sieve. Set aside - they will firm up and start to stick together but that's totally fine.
2. Get a plate or shallow dish and fill with warm water. Use this to soak one rice sheet at a time, completely covering it in water. They take about 2-3 minutes to soften up.
3. When the sheet is soft and pliable remove from the water and place on a flat surface. Don't worry about breaking it, they're pretty tough! If you're making a few rolls then remember to pop the next sheet in the water whilst you're filling so it's ready to go when you are.
4. Place your fillings in the centre of the rice sheet. You don't need much, but no-one's going to complain if you overstuff are they...
5. On top of your filling put a golf ball size amount of your noodles. If they're all stuck together then I use scissors to chop off what I want and then use my hands to spread the noddles across the filling. They're meant to be sticky anyway!
6. Seal the roll by folding over the long sides and tucking them around the filling. Fold up the ends. Doesn't matter if they're messy, you're gonna hide that underneath anyway.
7. Repeat ad infinitum until you've used up all your noodles.
8. For the sauce combine all ingredients together in a small bowl and adjust to taste. Perhaps you'd like it spicier or with more lime zing... play with it and let me know what you think!