Our peach summer rolls make a delicious light lunch when the weather is hot. They are succulent and crunchy and marry up well with a tasty peanut sauce. As an added bonus, they are easily portable too so don’t feel the need to eat them at home. Shake things up: a picnic on a big meadow or on a lovely beach is just as good a place as any to enjoy them!
Ingredients:
SUMMER ROLLS
– 20 rice paper wrappers (mine were 22 cm diameter)
– 3 peaches, sliced evenly
– 1 red pepper, julienned
– 1 small cucumber, julienned
– 2 carrots, julienned
– 1/4 small red cabbage, sliced thinly
– 100 g vermicelli rice noodles
– 5 lettuce leaves, I used Cos
– handful of fresh mint
PEANUT SAUCE
– 2 heaped tbsp all natural peanut (contains no sugar or salt) – butter*
– 40 ml lime juice (from 1 lime)
– 90 ml water
– 1 tbsp / 15 ml tamari (for gluten free version) or soy sauce
– 1 garlic clove, pressed
– 2 tsp grated ginger
– 1-2 tsp hot chilli flakes
– 1 tbsp hoisin sauce**
Method
1. Prepare vermicelli noodles according to packet instructions.
2. Whisk all sauce ingredients together and set aside for the flavours to marry.
3. Dampen a clean kitchen towel and put on a clean surface. Prepare rice wrappers, one at a time, according to instructions on the packet. Put rehydrated rice wrapper on the damp towel.
4. Start filling the wrapper, but make sure you do not overfill. I put all julienned vegetables and cabbage in a stack at the very bottom. Then a clump of rice noodles, followed by a small piece of lettuce leaf that I wrapped round the veg below. I put two peach slices on the lettuce and mint leaves on top.
5. Once you finish with the filling, start rolling like a burrito. Fold sides over and start rolling from the bottom making sure you hold the filling tighly with your other hand. It takes a few gos to get the knack of it.
6. Repeat steps 4 and 5 until you’ve run out of your filling or/and wrappers.
7. Cut rolls in half and enjoy them fresh, dipped in peanut sauce.
Delicious Recipe courtesy of:
Duncan and Ania
Duncan and Ania’s food journal
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