Spring Rolls with Satay Sauces
Add our Vietnamese rice paper rolls to your summer make-list. Crunchy vegetables, creamy tuna and fragrant herbs, all rolled up and served with two irresistible dips.
Recipe by: Goody Kitchen
Blitz the chillies and garlic in a food processor. Put the water, sugar, vinegar and fish sauce in a saucepan with 1 tbsp salt and the chilli-garlic mix. Set over a medium heat and cook until the sugar dissolves. Simmer for 3-4 minutes, whisk in the cornflour, then simmer for 1 minute more. Cool then store refrigerated in jars.
For the satay dip, whisk together the peanut butter, soy sauce, honey or maple syrup, water and lime zest and juice. Season and set aside. Garnish with peanuts.
Mix the tuna and mayonnaise in a bowl. Fill a separate dish with boiling water big enough to fill the rice paper sheets.
To assemble the rolls, dip 1 sheet of rice paper into the water then lay flat on a surface. Add the avocado, snow peas, red pepper, carrot, cucumber, a spoonful of tuna and the herbs — fold over the bottom, tuck in both sides, then roll up tightly. Repeat with the remaining sheets and filling. Serve with the two dips.