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VIETNAMESE SUM­MER ROLLS (MAKES 16)

Harefield Gazette - - Food & Drink -

IN­GRE­DI­ENTS

250g cooked chicken, shred­ded 2 spring onions, finely sliced 1 red chilli, finely chopped – and de-seeded if you don’t like it hot 2 lemon­grass stalks, ten­der white parts only, finely sliced (about 1.5tbsp) 2tsp sesame oil 4tsp fish sauce 1tbsp lime juice ½ bunch of co­rian­der, leaves only, roughly chopped ½ bunch of mint, leaves only, roughly chopped ½ ice­berg let­tuce, shred­ded 40g salted peanuts, finely chopped Salt and pep­per A lit­tle olive oil, for greas­ing 16 rice pa­per wrap­pers Sweet chilli sauce, to serve – op­tional

METHOD

1. Put the shred­ded chicken into a bowl and add all the re­main­ing in­gre­di­ents apart from the rice pa­per wrap­pers. Give the fill­ing a good mix and add salt and pep­per, if needed.

2. Lightly oil a chop­ping board and a small tray. Half-fill a wide bowl with warm wa­ter from the tap.

3. Tak­ing one pa­per wrap­per at a time, dip it into the warm wa­ter and leave it just long enough to soften – this should be quick, about five to six sec­onds.

4. Trans­fer the wrap­per to your chop­ping board, un­fold­ing where nec­es­sary. Place about two heaped ta­ble­spoons of fill­ing across the mid­dle of the cir­cle, leav­ing a gap at ei­ther side.

5. Fold the sides over the fill­ing and then pick up the edge clos­est to you and fold over the fill­ing. Keep rolling un­til you fold over the far side where it should stick. Place your com­pleted sum­mer roll onto the greased tray and re­peat the process with the re­main­ing pa­per wrap­pers and fill­ing.

6. Serve up the sum­mer rolls just as they are, or with a side of sweet chilli sauce.

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