Samah Lakha (@londonbruncher) came into the studio and made some fresh summer rolls, perfect for a quick snack.
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Serves
4
For the Rolls
Prawn
Paprika
Rice Paper
Carrot
White Cabbage
Avocado
Vermicelli Noodle
Mint
Coriander
For the Peanut Dipping Sauce
Crunchy Peanut Butter
Soy Sauce
Rice Wine Vinegar
Lime Juice
Honey
Garlic
Ginger
Water
Olive Oil
Serves
4
For the Rolls
Prawn
Paprika
Rice Paper
Carrot
White Cabbage
Avocado
Vermicelli Noodle
Mint
Coriander
For the Peanut Dipping Sauce
Crunchy Peanut Butter
Soy Sauce
Rice Wine Vinegar
Lime Juice
Honey
Garlic
Ginger
Water
Olive Oil
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Pan fry your prawns for 2 mins on a medium heat until they curl and turn pink. Season with paprika.
Step 2.
Slice the carrot, cabbage and avocado into thin strips.
Step 3.
Cook the noodles according to package instructions and soak in cold water (this prevents it from cooking further).
Step 4.
Mix everything together for the dipping sauce.
Step 5.
Dip the rice paper sheets in cold water for a few seconds until softened - don't over-soak them as they will continue to soften.
Step 6.
Assemble time. Add some of the prawns, veg and noodles to the bottom third of the rice paper. Top with a spoonful of the dipping sauce and herbs. Carefully roll, tucking the ends in.
Step 7.
Cut the rolls in half and serve with the dipping sauce - enjoy!
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