Everyone loves a good sweet and sour dip, especially when there are beautiful summer rolls to accompany it. There’s no marinating or dehydrating time involved in making this party favourite, but you’ve got to get organised and work systematically.
- Julienne or slice your chosen veggies into thin, long strips.
- Set them out, along with the herbs and lettuce, within easy reach of a clean chopping board.
- Cover the chopping board with some sheets of kitchen paper.
- Half-fill a bowl that is large enough to fit the rice paper wrappers with hot water.
- Dunk 1 wrapper into the water and keep it submerged until it is pliable.
- Then lay it on the kitchen paper on the chopping board.
- Arrange 2 edible flowers or basil leaves, if using, face-down in a line across the middle of the wrapper.
- Top with veggies, selecting those with colours that contrast to layer of herbs/flowers, for best visual effect. (Carrots over basil leaves, or cucumbers over purple pansies make the summer rolls pop!)
- Top with other vegetable strips and a line of herbs, ensuring you don’t bunch them up in the middle of the wrapper.
- Bring up the bottom edge of the wrapper tightly over the filling, then fold in the sides over it.
- Now roll up the wrapper, pushing the roll away from you, to completely seal the filling.
- Place the roll on a plate with the seam facing downwards.
- Repeat the filling and rolling process with the remaining wrappers, veggies, herbs and flowers.
- Cover the rolls with lettuce leaves to keep them fresh while you prepare the dip.
- Blend all the dip ingredients, except the pineapple cubes, in a mini blender.
- Pour the dip into a dipping bowl, sprinkle with the pineapple cubes and serve alongside the summer rolls.
Extract from The Uncook Book by Tanya Maher (Hay House, £11.89)
