Ingredients
- **Alternate Dipping Sauce - Nuoc Cham**
- 1/4 Cup White Sugar
- 1/3 Cup Water
- 1/4 Cup Fish Sauce
- 2 Tablespoons Lime Juice (fresh squeezed)
- 1 Garlic Clove (finely chopped)
- 1 Tablespoon Carrot (Shredded)
- (Optional - 1 Small chopped chilli + 1 Teaspoon Chilli Sauce)
- **Satay Dipping Sauce**
- 1/4 Cup Peanut Butter
- 1/4 Cup Coconut Milk
- 1 1/2 Tablespoons Hoisin Sauce
- 1 1/2 Tablespoons Lime Juice (fresh squeezed)
- 1 teaspoon Brown Sugar
- 1 Tablespoon Crushed Peanuts
- **Summer Rolls**
- 1 Avocado
- 1/4Red Cabbage
- 1/2 Head of Lettuce
- 1/2 Red Capsicum
- 1 Cucumber
- 1 Pack Rice Paper Rolls
- (Optional - Any meat/meat free alternative substitute e.g Tofu, Chicken)
- 1 Carrot
- 1 Tablespoon Mint Leaves (fresh)
- 1 Tablespoon Basil Leaves (fresh)
- 2 Servings Soba Noodles
Method
- ** Nuoc Cham (peanut free alternative) and Satay Dipping Sauce **
- For the Nuoc Cham - Combine the white sugar, water, fish sauce, lime juice and garlic clove, (also add the chilli ingredients if using). Continue stirring until sugar is dissolved.
- Add shredded carrots fresh towards end of recipe when serving.
- For the Satay Dipping Sauce - Combine the peanut butter, coconut milk, hoisin, lime juice and brown sugar. Continue stirring until sugar single consistency.
- Add crushed peanuts towards end of recipe when serving.
- **Summer Rolls**
- Boil a pot of water. Add 2 servings of soba noodles to the pot. Cook for approx. 4 minutes until soft. (continue prepping whilst soba boils)Drain soba and immediately rinse with cold water. (optional - place in fridge to cool until assembly of rolls)
- Finely chop the Carrot, Cucumber, Capsicum, Avocado, Lettuce and Cabbage. Set aside for easy handling of each ingredient. Hint - Use a spoon to scoop avocado and its pit out for easier slicing - Lettuce and cabbage can be chopped along its length to create 'shreds' - Use the large side of a grater if preferred for other vegetables.
- Fill a wide dish with warm water (large enough to fit 1 rice paper roll). Create space for assembling the rolls.Hint - use of a chopping board or alternative surface that can kept damp will assist with this process.
- Working 1 roll at a time. Submerge each roll into the dish of water, transfer to working space.
- Place each of the set aside ingredients slightly off centre on the rolls. Keeping ingredients packed closely will aid rolling.Optional - Also add meat / meat free alternatives during this step.
- To roll, starting closest side. Lift and cover ingredients slightly tucking the edge towards top of the roll. Fold over the sides and roll the paper towards the top until tight. Optional - Cut down middle
- Serve with sauces and enjoy.Optional - Can be stored in a sealed container and refrigerated for up to 3 days. (adjusted for optional meat/meat free ingredients)
Product used in recipe
- Valcom - Valcom Rice Paper
- Hakubaku - Hakubaku Organic Soba
- Squid Brand - Fish Sauce
