Prep: 20 minutes

Serves 2

This is a really refreshing but filling lunch or part of a bigger dinner if you are hungry – just right as the weather warms up! It’s packed with veg and proper tasty. You might find the first few wraps a bit of a fiddle, as the rice paper is delicate. Be brave but gentle and you’ll soon get into a rhythm. The filling is fresh, crisp and fragrant. All the seasoning and kick comes from the dipping sauce. There are plenty of protein-rich bean and seed sprouts available beyond your basic bean and alfalfa. Try radish, lentil, chickpea or broccoli sprouts, which can be bought in colourful mixed packs, too.

For the rolls

50g vermicelli rice noodles
8 good-sized leaves from a little gem lettuce (double up the leaves if some are too small)
1 carrot, sliced into thin strips with a vegetable peeler
½ cucumber, sliced into thin strips with a vegetable peeler
2 spring onions, thinly sliced
small bunch of mint
small bunch of coriander
small bunch of basil
60g mixed bean sprouts and seed sprouts
30g salted peanuts, chopped
8 rice paper wrappers

For the dipping sauce

1 teaspoon grated ginger
2 red bird’s eye chillies, finely sliced
1 garlic clove, crushed
1 teaspoon light brown sugar
3 tablespoons soy sauce or tamari
lime juice, to taste

Place the noodles in a heatproof bowl and cover them with boiling water. Steep according to packet instructions, until just cooked through. Drain and cool immediately under running cold water. Keep to one side.

Fill the lettuce leaves with a mix of noodles, veg, herbs and sprouts. Finish with a sprinkle of peanuts. Set aside.

Fill a bowl with boiling water. Soak 1 rice paper wrapper in the water for about 10 seconds, until it becomes pliant. Lay it on a clean tea towel (they tend to stick to work surfaces) and sit a packed leaf horizontally on top. Fold in the bottom and sides of the wrapper, then roll it up like a cigar. Repeat with the remaining wrappers and packed leaves.

In a separate bowl, mix all the dipping sauce ingredients together, adding lime juice to your taste.

Serve the rolls whole or cut in half at an angle to reveal your meticulous and artistic packing, with the dipping sauce on the side. Dip and get it down ya.

Peas and Broccoli,

Matt

This recipe is from Dirty Vegan, Matt Pritchard’s first cook book. Order now at Amazon or Waterstones! Published by Mitchell Beazley. Photography by Jamie Orlando Smith and Chris Terry. Dirty Vegan aired on BBC One during January 2019 – find out more on our TV Series page.

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