Summer Rolls

A recipe from my friend Jaya, which I finally tried at my summer party this year. A big hit...

Preparation Time: 10 min
Making Time: 20-30 min
Serves: 4-5


Rice wrap - 4 sheets - Rose Spring roll wraps(from asian/chinese store)
Rice noodles - 1 block
1 Lettuce
Carrots - grated
Cucumber - grated
Basil leaves


  1. Boil rice noodles according to instructions on packet.
  2. Take hot(not boiling) water in a big dish. Take a rice wrap, soak in for a few seconds(till it is soft enough to roll) and place it on another plate. TIP: spray a little oil on this plate to avoid the wrap sticking to the plate.
  3. Place a lettuce leaf, some carrots, some cucumber and noodles towards one end of the wrap, spread horizontally in a line. Remember you need to be able to roll it. Leave some space at the ends to seal from there.
  4. Start rolling the wrap tightly. Seal the ends as you go.
  5. Cut the roll into 3-4 pieces using a sharp knife.
  6. Arrange the rolls stading up on a plate and serve with a sauce of your choice.

Sauce options
  1. Stir together lemon juice, oil, vinegar, mustard, soy sauce and brown sugar until the sugar dissolves; set aside.
  2. Take crunchy peanut butter and dilute it with water, vinegar two spoons, soy sauce 5 spoons or more as needed, cut green chilies into small pieces and add them too; mix and set aside.

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