Summer rolls recipe
 These Vietnamese-style summer rolls are full of flavour and served with two delicious dipping sauces. Rice paper wrappers are a wonderful thing to have in the cupboard – they can take a fridge-raid dinner to another level, and they’re naturally gluten-free. 100g/3½oz vermicelli rice noodles (2 nests)150g/5½oz frozen edamame (soya beans), defrosted1 carrot12 rice paper wrappers, 22cm/8½in diameter300g/10½oz cooked, peeled king prawns150g/5½oz radishes, finely sliced1 bunch (30g/1oz) mint, leaves only1 bunch (30g/1oz) coriander, leaves only 100g/3½oz vermicelli rice noodles (2 nests) 150g/5½oz frozen edamame (soya beans), defrosted 1 carrot 12 rice paper wrappers, 22cm/8½in diameter 300g/10½oz cooked, peeled king prawns 150g/5½oz radishes, finely sliced 1 bunch (30g/1oz) mint, leaves only 1 bunch (30g/1oz) coriander, leaves only 4cm/1½in piece fresh root ginger, peeled2 garlic cloves1 lime, juice only2 tbsp palm sugar, finely grated (or light brown sugar)3 tbsp Vietnamese fish sauce (nuoc mam nhi)1 green bird’s-eye chilli, finely sliced 4cm/1½in piece fresh root ginger, peeled 2 garlic cloves 1 lime, juice only 2 tbsp palm sugar, finely grated (or light brown sugar) 3 tbsp Vietnamese fish sauce (nuoc mam nhi) 1 green bird’s-eye chilli, finely sliced 1 tbsp vegetable oil1 shallot, finely diced2 tbsp tamari2 tbsp crunchy peanut butter2 tsp maple syrup 1 tbsp vegetable oil 1 shallot, finely diced 2 tbsp tamari 2 tbsp crunchy peanut butter 2 tsp maple syrup Method To make the garlic dipping sauce, pound the garlic and ginger together in a pestle and mortar to make a rough paste. Add the lime juice and ‘muddle’, mashing it with the pestle. Add the palm sugar and muddle for a minute until most of the sugar has dissolved. Add the fish sauce and muddle again. Add the chilli and stir to combine. Transfer to a small shallow bowl and set aside.To make the peanut dipping sauce, heat the oil in a small saucepan over a medium–high heat. Add the shallot and cook for a few minutes, stirring regularly, until soft and just starting to brown. Remove from the heat and immediately add the remaining ingredients. Stir to combine, then set aside in a small shallow bowl.Cook the rice vermicelli and the edamame beans according to the packet instructions. Rinse under running cold water until cooled completely, drain and set aside. Using a vegetable peeler, peel ribbons down the length of the carrot. Gather these together and very roughly chop them so you have thin, mismatched strips of carrot. Fill a deep roasting tray or container that’s large enough to hold the rice paper wrappers with 2–3cm/1in cold water. Dampen a clean work surface with a little water.To assemble the rolls: one at a time, submerge the rice paper wrappers in the cold water for a couple of seconds, then place on the damp work surface. Place a pinch of rice vermicelli just below the centre of the rice paper. Add 3–4 prawns and top with some carrot, radish, mint, coriander and edamame. Fold the sides of the rice paper in to the centre, then bring the side closest to you up and over the filling. Roll forward while pulling back to create a little tension in the roll and roll up until it is completely sealed. Put on a serving plate and repeat until you’ve used all the rice paper. Serve immediately, alongside the two dipping sauces. To make the garlic dipping sauce, pound the garlic and ginger together in a pestle and mortar to make a rough paste. Add the lime juice and ‘muddle’, mashing it with the pestle. Add the palm sugar and muddle for a minute until most of the sugar has dissolved. Add the fish sauce and muddle again. Add the chilli and stir to combine. Transfer to a small shallow bowl and set aside. To make the garlic dipping sauce, pound the garlic and ginger together in a pestle and mortar to make a rough paste. Add the lime juice and ‘muddle’, mashing it with the pestle. Add the palm sugar and muddle for a minute until most of the sugar has dissolved. Add the fish sauce and muddle again. Add the chilli and stir to combine. Transfer to a small shallow bowl and set aside. To make the peanut dipping sauce, heat the oil in a small saucepan over a medium–high heat. Add the shallot and cook for a few minutes, stirring regularly, until soft and just starting to brown. Remove from the heat and immediately add the remaining ingredients. Stir to combine, then set aside in a small shallow bowl. To make the peanut dipping sauce, heat the oil in a small saucepan over a medium–high heat. Add the shallot and cook for a few minutes, stirring regularly, until soft and just starting to brown. Remove from the heat and immediately add the remaining ingredients. Stir to combine, then set aside in a small shallow bowl. Cook the rice vermicelli and the edamame beans according to the packet instructions. Rinse under running cold water until cooled completely, drain and set aside. Cook the rice vermicelli and the edamame beans according to the packet instructions. Rinse under running cold water until cooled completely, drain and set aside. Using a vegetable peeler, peel ribbons down the length of the carrot. Gather these together and very roughly chop them so you have thin, mismatched strips of carrot. Using a vegetable peeler, peel ribbons down the length of the carrot. Gather these together and very roughly chop them so you have thin, mismatched strips of carrot. Fill a deep roasting tray or container that’s large enough to hold the rice paper wrappers with 2–3cm/1in cold water. Dampen a clean work surface with a little water. Fill a deep roasting tray or container that’s large enough to hold the rice paper wrappers with 2–3cm/1in cold water. Dampen a clean work surface with a little water. To assemble the rolls: one at a time, submerge the rice paper wrappers in the cold water for a couple of seconds, then place on the damp work surface. Place a pinch of rice vermicelli just below the centre of the rice paper. To assemble the rolls: one at a time, submerge the rice paper wrappers in the cold water for a couple of seconds, then place on the damp work surface. Place a pinch of rice vermicelli just below the centre of the rice paper. Add 3–4 prawns and top with some carrot, radish, mint, coriander and edamame. Fold the sides of the rice paper in to the centre, then bring the side closest to you up and over the filling. Add 3–4 prawns and top with some carrot, radish, mint, coriander and edamame. Fold the sides of the rice paper in to the centre, then bring the side closest to you up and over the filling. Roll forward while pulling back to create a little tension in the roll and roll up until it is completely sealed. Put on a serving plate and repeat until you’ve used all the rice paper. Serve immediately, alongside the two dipping sauces. Roll forward while pulling back to create a little tension in the roll and roll up until it is completely sealed. Put on a serving plate and repeat until you’ve used all the rice paper. Serve immediately, alongside the two dipping sauces. Recipe tips For a vegan version, omit the prawns and swap Vietnamese fish sauce for tamari. If you have any filling ingredients left, mix them all together with any remaining garlic dipping sauce and serve with extra vermicelli for a fragrant, punchy salad.