Making Summer rolls with Sophie

who is always full of good ideas. Like making summer rolls for lunch. It’s a really nice thing to do with a friend and the result is delicious and healthy.

Prepare the filling - thinly slice carrots, cucumber, spring onions and Tofu. Chop coriander and mint. The tofu we fried in its slices in sesame oil and drizzled a little soy sauce over it for flavour. Cook the rice noodles (vermicelli) for one or two minutes in boiling water. Drain and rinse with water. Rinse out the pan you cooked them in with cold water to cool it down then put the noodles back in and cover with cold water until you’re ready to use.

Make the dip - in a bowl, mix two or three generous tablespoons of peanut butter with the juice of one lime (use a squeezer because limes like to hold onto their juice more than other citrus fruits), a slosh of rice wine vinegar, maybe some sesame oil. Then add crushed or very finely chopped ginger and garlic. Add soy sauce if it lacks salt (but not too much).

Making the rolls - We taped some baking paper onto the kitchen table to avoid the rolls sticking and tasting like wood (and whatever else soaked into the table). Drain the noodles. Have a flat pan of tepid water next to you to soften the rice paper wraps. Dip the wraps in the water for 40 seconds - 1 minute until softened but not breaking. Place on the flat surface and put fillings in the top third of the wrap (about 2 sticks of carrot and cucumber, a pinch of spring onion, one slice of tofu, a layer of rice vermicelli and a sprinkling of mint and coriander - don’t pack it too much). I found it easier to make one fold down - tucking the filling in well - and then to fold over the two sides - tightly rolling the rest of the way down (as opposed to folding over the two sides first then rolling all the way down in one).