Fed up with picnic fare? Cucumber sarnies getting you down? Look no further than my summer rolls. They’re so full of flavour they’ll whip your flip-flops off.

These aren’t fried like your usual spring rolls. Instead, the wrappers are dipped in water for a second or two, then bundled up with oodles of veg, fragrant herbs, and juicy prawns, tender tofu or barbecue pork. Serve them immediately with my umami-packed dipping sauce for an al fresco showstopper à la Vietnam.

Vietnamese-Style Summer Rolls

Makes 8 rolls

Fresh crunchy veg (cucumber, carrot, red cabbage, spring onions, radishes)

Cooked prawns or firm tofu

A small bunch of mint and coriander

1 red chilli

1 tbsp sesame seeds

8 sheets of rice paper wrapper

2 tbsp sesame oil

Peanut chilli sauce

2 tbsp peanut butter

1 tbsp soy sauce

1 lime

Pinch of chilli flakes

Step 1 Wash and slice all of your veggies into matchsticks. Tip: Use a grater for carrots or cabbage if that’s easier.

Step 2 Combine peanut butter, soy sauce and lime juice and give it a good stir. This is your peanut chilli sauce.

Step 2 Set up your production line of prepped ingredients, protein, rice paper wrappers and a bowl of warm water.

Step 3 Moisten a rice wrapper with a little water and place it flat on your chopping board. Add your mix of veggies followed by cooked prawns or tofu and wrap it all up.

Step 4 Dip your rolls in spicy peanut chilli sauce, and enjoy!

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