Kicking off the bank holiday weekend with these gorgeously refreshing summer rolls. They can be made in so many different combinations.. the filling options and dipping sauces are endless.. what’s your favourite combo??
Today I’m in the mood for prawns, smoked tofu, and freshly cut julienne vegetables rolled around butter lettuce.. dip these into the spicy, gingery peanut sauce, and it’s an explosion; of flavours!!
Summer rolls are a fab way to use up leftovers.. what are you waiting for? 💥GET YOUR ROLL ON, PEEPS!!💥
1. Whizz sauce ingredients in a food processor and set aside
Ingredients
Instructions
2. Soak 1 sheet of rice paper in hot water for 15-20 seconds until soft and pliable. Lift it out and let the excess water drain off. Gently place it on a clean surface.
3. Arrange your ingredients in the middle of the roll, leaving 1.5 inches on either side.
4. Fold the edge of the wrapper closest to you over the filling and tuck the filling under. Fold each side over to prevent the filling from falling out, then continue to roll uptight.
5. Place on plate and cover with damp tea towel which prevents them from drying out