I swear I am going to contract scurvy soon if I don't start piling on the vegetables. I have loved every bit of cold weather food - and will very probably be back eating it later in the week if the icy conditions don't dissipate but right now I am dreaming of spring - of being able to see my garden under the blanket of snow, of eating crisp salads NOT root vegetables. I think the best way to deal with that craving in deepest darkest mid-winter is with strong flavours, eye-watering aromas and naturally light food.
These summer rolls tick all the boxes, the are crammed with fresh vegetables and are low fat, packed full of flavour and incredibly filling and moreish. They can be bulked out with vermicelli noodles, chicken, pork or any other flavour you would like to add. Even kids love them, especially if the are allowed to make them up themselves (although my boys perfer plain soy sauce for dipping).For me, I love them with seafood and salad- the simpler the better.
Summer Rolls with garlic chilli dipping sauce
8 sheets of rice paper
16 cooked prawns or an assortment of mixed seafood
1/2 mango thinly sliced into batons
a handful of fresh lettuce leaves
fresh mint, basil or coriander leaves
very thinly sliced vegetables - any of the following:
peppers, mange tout, carrot, cucumber
Fill a bowl with warm water and dip each sheet of rice paper for 30 seconds until soft. Set aside under a damp tea-towel. Don't allow them to stick together.Place a couple of prawns, a few strips of mango, a little lettuce and herb and a mix of the fine vegetables down the middle of each rice paper. Roll up tightly and slice in half on the diagonal. Serve with Garlic Chilli Dipping Sauce.
Garlic Chilli Dipping Sauce
1 large clove of garlic, chopped finely
1small, hot red chilli, chopped finely
1 spring onion, chopped finely
Juice of 1 lime (approx 2tbsp)
1 Tablespoon of sugar
2 tbsp fish sauce
1 tbsp soy sauce
Whisk all the ingredients together and serve alongside the summer rolls.