Vegetable summer rolls
Looking to spice up your summer cooking repertoire? These vegetable summer rolls from private chef Laura Scott should do the trick.
Warm days and nights call for suitably summer food fare – but if you’re bored of throwing together the same old salad or pasta dishes, we’ve got some inspiration from private chef, cookery tutor, food blogger and Epsom supper club host Laura Scott.
These delicious vegetable rolls are nutritious and not too difficult to make – and last summer were a big hit in her cookery classes. Make them as a snazzy starter when you’re entertaining, or as a lovely light lunch. Kids will love them too.
Vegetable summer rolls
- 1 packet rice paper rolls (12 will serve 4 people as an appetiser)
- 300g vermicelli rice noodles soaked in boiling water until cooked
- 50g beansprouts
- 2 carrots peeled and grated
- half a cucumber cut into matchsticks
- 1 red pepper cut into matchsticks
- 1 bunch coriander leaves only
- 1 bunch mint leaves only
Dip the rice paper rolls into a large bowl of cold water until it becomes soft and pliable (about 10 seconds) then remove and shake off excess water.
Place rice paper roll onto a clean work surface and fill the central area (like you would fill a wrap) with a line of herbs, leaving the ends clear so you can roll them up easily.
Top the herbs with a line of rice noodles, followed by a few beansprouts, a couple of sticks of red pepper, cucumber and some grated carrot.
Fold over the ends of the rice paper roll then bring in one side to wrap and cover the central filling.
Continue rolling until the rice paper forms a roll which should stick itself together as it will still be slightly wet.
Cover the rolls with damp kitchen roll or a damp cloth until you are ready to eat them. You can do this an hour or two ahead..
Serve the vegetable summer rolls with a sweet chilli sauce or a soy, spring onion and ginger dipping sauce.
If you fancy joining one of Laura’s pop-up cookery classes, she has regular pop-up sourdough demos coming up. You’ll learn the basic principles of making your own sourdough bread you’ll also take home a sourdough starter and instruction booklet so you can make your own delicious loaves at home. The cost is £50 per person, which includes lunch. Both classes are from 10am-1pm. Click here for dates