MMMMM------------------------SUMMER ROLLS-----------------------------
4 Sweet potatoes (750 g)
2 tb Rapeseed oil
2 tb Teriyaki marinade
150 g Rice vermicelli noodles
130 g Crunchy peanut butter
30 g Fresh mint; leaves picked
30 g Fresh coriander; leaves
-picked
100 g Baby-leaf spinach
16 Rice paper rolls (22 cm)
MMMMM-----------------------DIPPING SAUCE----------------------------
2 cl Garlic; peeled and crushed
1 tb Caster sugar
2 Bird's-eye chillies; finely
-chopped
2 tb Vegan fish sauce
1 Lime; juice of (1-1/2 tb)
Preparation time: 10 minutes
Cooking time: 1 hour
Heat the oven to 220°C (200°C fan)/425°F/gas 7. Wash the sweet
potatoes, then cut them lengthways into 1/2 to 3/4 cm-thick slices
(no need to peel them). Put these in a bowl, pour over the oil and
teriyaki marinade, then rub to coat. Tip onto 2 large baking trays,
then roast for 20 minutes, until golden and blackening in spots.
Meanwhile, put all the ingredients for the dipping sauce and 2 tb of
water in a small bowl, and stir to mix. Split into two small bowls
(or even four; double the recipe quantities, if need be) for easy
access, then put to one side.
Cook the noodles according to the packet instructions, then drain,
rinse under cold water and drain again. Snip with a pair of kitchen
scissors to make them easier to handle.
Once the sweet potato slices are out of the oven, prepare a rolling
station: you'll need a large chopping board, a large bowl of hand-hot
water and the filling ingredients–-that is, the peanut butter,
herbs, spinach, sweet potato slices, and noodles.
Dip one rice paper into the bowl of water, rotating it like a wheel
to get it wet all over. Be brave and brief–-it should still be
firm-ish. Put the rice paper on the chopping board. Place 2 sweet
potato slices on the lower 3rd of the paper, then dollop on a heaped
teaspoon of peanut butter and use the back of the spoon to spread it
over the sweet potato. Top with a big pinch of spinach (about 10
leaves) followed by a big pinch of noodles (around 30 g), then roll
once. Place a few mint leaves and coriander leaves on the paper next
to the rolled bit, then roll again, folding in the sides as you go.
Put the summer roll to one side and repeat with the remaining rice
papers and filling. You may need to top up the soaking water with hot
water from the kettle as you go along.
The rolls are best eaten shortly after they're made, but you can keep
them fresh by covering them with a clean, damp tea towel. Serve on a
large platter with the bowls of dipping sauce alongside.
Recipe by Meera Sodha
Recipe FROM: Dinner by Meera Sodha, 2024
MMMMM
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