Here’s how to make a delicious meal without turning on the oven - tasty and quick to prepare, think of these as the healthy version of a fried spring roll.
Ching’s fresh tasting summer rolls are rice paper sheets packed with carrots, cucumber, fresh herbs, chicken and mushrooms, all rolled together with a sweet dipping sauce.
Vietnamese spring rolls
Makes: 6 spring rolls, serves 3
6 Vietnamese rice paper wrappers (for spring rolls)
100g vermicelli rice noodles (cooked as per instructions)
100g cooked rice
6 pieces of asparagus, sliced thinly lengthways
½ cucumber sliced thinly lengthways (centre removed)
4 oyster mushrooms, grilled & sliced
6 spring onions, green parts only, cut into 4-inch lengths
1 carrot, peeled and thinly sliced or grated
Basil, as needed
Mint, as needed
Coriander, as needed
3 pieces romaine lettuce or little gem pieces (stalk removed)
1 cooked chicken breast or cooked and peeled king prawns
Lay out all the ingredients on your workspace
Dip the rice paper wrappers into cold water
Lay out the rice paper wrapper on a board fill it with an assortment of the vegetables including the herbs and romaine lettuce
Layer your choice of protein on top of the vegetables
Working quickly, fold half an inch of each end of the wrapper towards the centre, bring the same amount from edge closest to you and fold tightly over the ingredients and roll away from you.
Leave the rolls whole or serve sliced on the angle. Serve 2 Spring rolls per plate with the sesame seed dipping sauce.
Sesame seed dipping sauce
Makes: about 1/2 cup
30g toasted sesame seeds
1/2 birds eye chiles deseeded finely chopped (depending on how hot)
1 tbsp fish sauce or light soy sauce
3 tbsp caster sugar
1 tsp sesame oil
1 tsp coriander finely chopped
Juice of 2 limes
In a pestle and mortar, crush the toasted sesame seeds, add the rest of the ingredients, mash together until a thin paste forms