Baked vegetable samosas
A great snack for picnics and packed lunches. Sprinkle samosas with yellow mustard seeds just before baking for a delicious twist.
Eat well
Summer rolls recipe
Try our summer rolls recipe – stuffed with noodles, prawns and veggies – which is made healthier with a delicious, no-salt dipping sauce.
Meal type: Starter, Snack, Side dish, Salad
Serves: 2
Preparation time: 25 minutes
Cooking time: 0 minutes
- Begin by making the dipping sauce. Mix the chopped garlic, ginger, chilli, sugar, lime zest and lime juice along with 2 tbsp boiling water. Stir well and set aside.
- Place the noodles in a bowl and pour boiling water over to cover them. Leave to stand for 10 minutes. Drain well and toss with the sesame oil to prevent them clumping together.
- Make sure all your prepared vegetables are to hand – then you are ready to assemble your summer rolls. Fill a large shallow dish (larger than the rice pancakes) with cold water. Working one at a time, soak a pancake in the water for 5 seconds, carefully lift out onto a clean tea towel and pat dry.
- Transfer to a clean work surface or board. Add one sixth of the noodles, vegetables, herbs and prawns or peanuts to the bottom section of each pancake, keeping to within 2cm (1in) of the edge then roll up tightly, tucking in the ends after the first fold. If you’re using lettuce leaves, you won’t be able to do such tight rolls, but don’t worry, they’ll still taste good.
- Continue with the remaining 5 pancakes. Serve with the dipping sauce.
View the step-by-step process below:
Cook’s tip
If you are using lettuce to wrap the rolls, use 6 outer larger leaves from an iceberg lettuce. To prepare them, place the leaves in a large bowl, pour boiling water over them and leave for 20 seconds, drain and refresh in ice cold water. Drain well on kitchen paper.
Nutritional Information
Each Portion Contains:
Energy
969kJ
229kcal
11%
Carbs
45.7g
-
Fibre
3.5g
12%
Fat
2.2g
Low
3%
Saturates
0.3g
Low
2%
Sugar
7.1g
Low
8%
Salt
0.06g
Low
1%
% = an adult's reference intake
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Ingredients
For the dipping sauce:
1 clove of garlic, peeled and crushed
2cm fresh ginger, finely chopped or grated
1 red chilli, deseeded and finely chopped
1 tsp demerara sugar
Zest and juice of 1 lime
For the summer rolls:
50g (2oz) vermicelli noodles
1 tsp sesame oil
6 x 22cm rice pancakes (also called rice paper wrappers – you can buy these online, or in Asian supermarkets) or use 6 outer leaves of an iceberg lettuce instead
1 medium carrot peeled and cut into matchsticks
12 cooked and peeled prawns
5cm piece cucumber, cut into matchsticks
12 mint leaves
12 Thai basil leaves (also known as holy basil - leave out if you can’t get hold of it)
2 tbsp fresh coriander leaves 12 cooked and peeled prawns, cut in half lengthways, or 60g (2oz) unsalted peanuts
50g (2oz) beansprouts, boiled in water for 1 minute then drained
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