Stephanie Hafferty explains how to make these sensational rolls packed with home-grown goodness
This recipe really encourages you to play with your food. It’s a versatile, colourful way to eat all those gorgeous homegrown harvests in a beautiful roll. Putting them together is a bit fiddly to begin with, but we are not seeking perfection here – and I explain how to repair any broken rolls in the recipe!
These are great fun to make with family and friends, and so delicious dipped in your favourite sauces. You can swap the ingredients with whatever is in season.
Spring roll sheets/wrappers, made from rice paper, are widely available in supermarkets and international food shops.
Makes 10 rolls
Ingredients
10 spring roll sheets/wrappers
1 small cucumber (or half a large one)
1 large carrot
4 spring onions
¼ medium red cabbage
1 sweet pepper
1 courgette
a few lettuce leaves
fresh herbs – eg: coriander, parsley, mint, basil
edible flowers
……………..
Spicy peanut dipping sauce
100g peanut butter (I like crunchy, smooth is good too)
1 tbsp soy sauce
1 tbsp maple syrup or honey
1/4 tsp (or more) chopped chilli
1 tbsp toasted sesame oil
water
Put everything except the water into a bowl. Stir together, adding water a little at a time until it is a good dipping consistency.
……………
Ginger and honey dipping sauce
4 tbsp soy sauce
2 tbsp rice wine vinegar
1 tsp runny honey
1/2 tsp grated fresh ginger
1/2 tsp finely chopped garlic
1 tbsp toasted sesame seeds
water
Whisk everything except the water together. Taste and add a little water if you think it is too strong.
………….
Method
– Firstly, prepare your dipping sauces (or use a bottle of your favourite sauce).
Next, prepare fillings so that everything is ready. Thinly slice, spiralise, julienne or grate the vegetables – the choice is yours. I like a mixture of shredded lettuce with grated and julienned vegetables, for different textures.
– Now it’s time to prepare the wrapper. I use a roasting tin for this step. The high sides stop water sloshing about.
– Soak the paper for a few seconds in a dish of warm water until pliable. This usually takes around 10 seconds.
– Shake off excess water and place on a chopping board.
– Place the ingredients about a third up from the bottom of the wrapper, leaving a gap of 4-5cm (1.5-2in) on both sides, so the wrapper can be folded in. You want to be generous enough with the filling to make the rolls packed, but leave at least a third of the top of the rice paper free for rolling.
– Fold in one side, and then the other. Then, roll up from the bottom to the top, so that the roll is fully enclosed. Place on a serving dish.
– Repeat until all of the rolls have been made.
……….
Tip: If a wrap tears badly whilst rolling, just wrap another sheet of soaked rice paper around it.
………
– Serve whole or sliced in half, with the dipping sauce of your choice.
– The summer rolls are best eaten fresh, but will keep for two days in the fridge in an airtight container. Place them slightly apart to prevent the wrappers from sticking together.
If you’re taking these on a picnic, wrap each one in parchment paper to prevent them from sticking together.
……..
Tip: Mix any leftover filling with your favourite salad dressing or mayonnaise to make a slaw.
…….
Variations
To make the summer rolls more of a meal:
Cook 100g of fine rice noodles and cool. Add to the vegetable filling.
Add crispy tofu, cut into strips.
Add cooked prawns.
Add strips of cooked chicken or pork.
Find more tips, advice and articles like this at the Amateur Gardening website. Subscribe to Amateur Gardening magazine now
