Spicy Summer Rolls with Peanut Dip
Ingredients
- 6–8 rice papers (round or square)
- 1 pack of pulled oumph! + a little oil for frying
- 1/2 cucumber, julienne
- 1 carrot, grated or cut julienne
- 1/2 avocado
- 2 spring onions, chopped
- 100g rice noodles, cooked
- a handful of fresh coriander
- sesame seeds (optional)
Preparation
Start by cooking the pulled oumph in a non-stick frying pan with a little splash of oil
In the meantime, prepare all your vegetables and wash, peel and cut them to size where needed
Set up a little work station next to a sink or a large shallow bowl of water
Keep a cutting board in the middle and place your veg and cooked oumph! around so you have everything to hand
Begin by briefly wetting the first rice paper sheet
You can do this by briefly running it under tap water until the water has reached all corners or by dunking it into the shallow water bowl
Alternatively you can also generously brush the sheet with water on both sides
Place the wet sheet down on the cutting board
Start to pile up your fillings in the middle of the bottom half of the sheet
I like to start with some fresh coriander or avocado, then adding small amounts of each ingredient on top
Ensure not to overload it, or you will struggle to close your rolls
About 2 tablespoons of filling in total is about enough for each roll
To roll everything up, gently fold both sides of the rice paper towards the middle until they slightly overlap, then use both hands to carefully fold over the bottom and roll up the entire summer roll
Repeat until you’ve filled all your rice papers
For the satay dip: juice of 1/2 lime,2 tbsp smooth peanut butter, 2 tsp soy sauce, 1–2 tsp sriracha or hot sauce, 1/4 tsp garlic powder (optional)
To create the spicy satay dip, add all the dip ingredients to a small bowl and whisk them up until combined
Serve your summer rolls cold alongside the dip & sprinkled with sesame seeds (optional)
