Salad rolls are a wonderful hot weather main meal. The sky is the limit for what goes in them, but I have tailored this recipe for the produce available at this time of year. I haven’t given amounts, as you can scale this recipe up or down as you wish.
Rice Paper Wrappers (not really paper, but a very thin, flat rice noodle, available in the Asian section of most good supermarkets)
Vermicelli Rice Noodles
scallions, split lengthwise into quarters and cut into 5 inch peices
fresh cilantro, chopped
fresh basil leaves
snap peas, split lengthwise
prawns, cooked and split lengthwise (optional)
Sesame seeds, for garnish
Cook the rice noodles in boiling water for about 1 minute or until soft. Drain and set aside. Soften 3 of the rice wrappers in warm water in a large shallow pan, as per the package instructions. As you use these up, put more in the water to soften. Working on a clean, flat surface, lay a softened rice wrapper in front of you. Place 3 half prawns, if using, face down n the centre of the wrap. Top with three leaves of fresh basil. Add a handful of the vermicelli noodles, and then layer some of each of the other vegetables on top. Wrap as you would a burrito, folding the sides in first and then rolling away from you to form a cylinder. Sprinkle with sesame seeds and place on a serving plate. Repeat until you have as many salad rolls as you like and serve with peanut sauce for dipping.