Gastro Galley: Summer Rolls Recipe

Prep and assembly time: 15-20 minutes

Ingredients

(All vegetables are optional and can substituted with vegetables of your choice)

• Rice paper wrappers (available in online supermarkets or at some larger supermarkets)
• Cooked prawns
• Rice vermicelli noodles
• Lettuce (sliced finely)
• Carrots (sliced into fine matchsticks)
• Cucumber (Deseeded and sliced into fine matchsticks)
• Avocado (thin slices)
• Coriander
• Mint
• Chili (sliced finely)
• Hoisin sauce, sweet chili sauce, soy sauce can all be used for dipping.

Method

Cook vermicelli noodles as instructed on packet and allow to cool.

Set out a work space with a large plate or frying pan with room temperature water
in it, a couple of clean tea towels and all your ingredients prepared and within
easy reach.

Place one of the rice paper wrappers into the water until it starts to soften. Be
sure to not let it soften too much as they can become difficult to
handle if they are too soft.

Place the soaked rice paper wrapper on one of the clean tea towels and pile your chosen ingredients in a sausage shaped arrangement in the middle of
the rice paper wrapper. (I put noodles on the bottom, then line up about 3 prawns and the put some vegetables on top on that and finish with some coriander and mint leaves).

Pull top and the bottom sections of the rice paper wrapper over the pile of iingredients in the middle and this should make a rectangular kind of shape that you can then roll.

Place completed rolls on a plate and cover them with a damp tea towel. They are best eaten within half an hour of making otherwise they can dry out.

Why not pair with a chilled glass of crisp Pinot Grigio blush rosé from Sea Change?

Great as an aperitif (ideally alfresco!), Sea Change Pinot Grigio Rosé is perfect on its own or served alongside fresh green salads, seafood or white meat dishes. Why not try a glass alongside homemade roasted vegetable pasta topped with Parmesan shavings, delicious.