Recipe: Vietnamese Summer Rolls with Sweet Chilli and Lime Dip

Method

These summer rolls are fresh, healthy and zingy. They make an interesting plant-based canapé and work perfectly as a light starter to a meal. Summer rolls are endlessly versatile, once you’ve mastered the rolling technique you can add a variety of ingredients to them such as shredded carrot and lettuce, tofu or marinated tempeh.

Makes about 10 full rolls and 20 when cut in half.

Make the dipping sauce and prepare your filling ingredients:

1. Make the dipping sauce, zest and juice the limes and mix with about 200ml of the sweet chilli sauce, put the sauce into a presentation bowl and set aside.
2. Prepare all of the filling ingredients peel and slice the mango and avocado into finger-length strips, collect the alfalfa and herbs. 

Hydrate the wrappers and fill them:

1. To hydrate your rice wrappers, soak them in warm water one at a time for 15- 30 seconds.  Shake off the excess water and place on a plate or board.
2. Build the summer rolls, a strip of avocado and mango and a small amount of alfalfa in the lower centre third of the hydrated wrap.
3. Dot the coriander and mint leaves slightly above the avocado, mango and alfalfa and roll up the rice paper wrap by bringing the bottom over the filling ingredients and then pulling in the sides of the wrapper and then rolling and sealing
4. Place in baking parchment on a tray and air dry for 10 minutes, these will keep in the fridge for 2 to 4 hours until ready to serve.

Note - If you are planning to hold your summer rolls to serve later place then on a tray lined with baking parchment covered in the fridge, try to ensure the rolls don’t touch as they have a tendency to stick together  

To serve:

1. Keep whole or slice the roll on the diagonal so you can see the filling and serve with the sweet chilli and lime dipping sauce.

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