RECIPES, PHOTOGRAPHS AND FOOD STYLING NINA OLSSON
V IS FOR VEGETARIAN
Summer rolls with satay dip
Summer rolls with satay dip
MAKES 12. HANDS-ON TIME 45 MIN
I remember taking my first bite of summer roll in a Vietnamese restaurant; it was a revelation. I couldn’t fathom how the taste could be so good when there was so little apparent added flavouring. I kept asking my food writer friend who ordered the rolls for me if he was sure there wasn’t a hidden ingredient somewhere. Soon after I bought rice papers and made my own rolls at home, stunned that they proved so easy to prepare and had nothing more to them that made them taste so amazing.
MAKE AHEAD
You can prepare the satay dipping sauce a day before serving. Cover tightly and keep in the fridge.
NINA’S TIPS
The rolls are best when they’re freshly made, so prepare them just before guests arrive or do the prep and let your guests make their own. Fresh coriander is the key ingredient that gives these rolls their heavenly light, clean, aromatic taste, so don’t skip it.
I love the peanut dipping sauce used here, but summer rolls are also delicious dipped into Japanese soy sauce (or tamari sauce for a wheat-free alternative) or a mix of toasted sesame oil and rice vinegar.
FOOD TEAM’S TIP
A julienne peeler (available from oxouk.com) is a quick and easy way to prepare thin strips of carrot (juliennes).
FOR THE SATAY PEANUT DIPPING SAUCE
• 3 tbsp good-quality smooth peanut butter
• 2 tbsp soy or tamari sauce
• 1 tbsp fresh lime juice
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