Light Bites Recipes - Crunchy Summer Rolls  Recipe

Ingredients

• 12 rice-paper roll wrappers

• 1 lettuce, leaves separated and ribs removed

• 2-3 carrots, cut into julienne strips

• 1 small cucumber, peeled, halved lengthways and seeded, and cut into julienne strips

• 3 spring onions (scallions), trimmed and cut into julienne strips

• 225g/8oz/1 cup bean sprouts

• 1 bunch fresh mint leaves

• 1 bunch coriander (cilantro) leaves

• dipping sauce, to serve

Serves 4

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Method:

1. Pour some lukewarm water into a shallow dish. Soak the rice papers, 2-3 at a time, for about 5 minutes until they are pliable. Place the soaked papers on a clean dish towel and cover with a second dish towel to keep them moist.

2. Work with one paper at a time. Place a lettuce leaf towards the edge nearest to you, leaving about 2.5cm/1 in to fold over. Place a mixture of the vegetables on top, followed by some mint and coriander leaves.

3. Fold the edge nearest to you over the filling, tuck in the sides, and roll tightly to the edge on the far side.

4. Place the filled roll on a plate and cover with clear film (plastic wrap), so it doesn't dry out. Repeat with the remaining rice papers and vegetables.

5. Serve with a dipping sauce of your choice. If you are making these summer rolls ahead of time, keep them in the refrigerator, under a damp dish towel, so that they remain moist.

Note: These delightful rice paper rolls filled with crunchy raw summer vegetables and fresh herbs are light and refreshing, either as a snack or an appetizer to a meal.

Cook's Tip: Rice paper wrappers con be bought in Chinese and South-east Asian markets. You con also add pre-cooked shredded pork or prawn to summer rolls.