SERVES 4 (MAKES 8) | 30 MINUTES
3½ oz vermicelli rice noodles
sesame oil
3 teaspoons reduced-sodium soy sauce
3 carrots
1 bunch of radishes
1 eating apple
2 limes
1 fresh red chili
1 mixed bunch of fresh mint and cilantro (1 oz)
1 cup sprouting cress
8 rice paper wrappers
2 heaping tablespoons crunchy peanut butter
Cook the noodles according to the package instructions, then drain and refresh under cold running water. Drizzle over 1 tablespoon of oil and 1 teaspoon of soy sauce. Scrub the carrots and coarsely grate with the radishes and apple, and squeeze over the juice of ½ a lime. Finely slice the chili, pick the herb leaves and snip the cress. Dip one of the rice paper wrappers into a shallow bowl of warm water, then drain and lay out flat. Lay a few herb leaves across the middle, top with carrot, radish, apple and noodles, and scatter over a few slices of chili and a pinch of cress. Fold the edge nearest to you over the filling, tightly roll it away from you, tucking in the sides as you go and pressing lightly to seal, then repeat.
For the peanut dip, mix the peanut butter and 2 teaspoons of soy with the juice of 1 lime, gradually loosening with a few teaspoons of water to a good dipping consistency. Slice the summer rolls into bite-sized pieces, and serve with the peanut sauce for dunking and lime wedges for squeezing over.
Delicious with a chilled glass of dry white wine.
Feel free to embellish these with grilled oyster mushrooms, roasted cauliflower florets or chunks of silken tofu, if you like.
