Summer Rolls with Peanut Sauce

Quick, light, and fresh meals are ideal for cooks entertaining family and friends over the summer season

Summer Dinners

Fresh summer recipes are a must-have for any home cook. Go-to flavours for easy yet satisfying meals include lime, coriander, lemon and mint. Fruit-infused vinegars infused also pair well with most summer salad dishes and sides. And if you are not sure what to serve around the pool, fresh cut fruit and ice cold drinks are always a winner.
Whether cooking lunch or supper, create lightness in meals on hot days by garnishing with fresh herbs, yoghurt, lemon or lime. Adding a salad to meals will also create a light summer feel. Other ways to craft lighter nutritious meals include switching meat for vegetables, grilling instead of frying, and using olive oil instead of butters.

Summer Desserts

While most desserts are satisfyingly sweet, summer desserts have that fresh cool taste we crave on summer days. Ice-cream, yoghurt, and fruit-topped or filled desserts replace warm baked dishes when the weather is warmer. The plus side is that summer desserts are usually easier to prepare and require less time in in the kitchen.
Still looking for ideas to brighten a dessert? Swopping ice-cream with sorbet, using chocolate as a garnish instead of the hero ingredient, swopping dense cakes with an airy soufflé, or adding citrus to naturally dense desserts will work wonders!

Fresh infusions for summer days

So, you have the lunch and dessert down, but what about drinks? While fruit juices and cold drinks are popular summer choices, nothing beats a home-made water infusion of fresh herbs and fruit. Water infusions are healthy and fresh, and easy to prepare which makes them popular when entertaining. Not sure where to start? Try infusing strawberry, lemon and mint in filtered water overnight in the fridge. Other great combinations to try include orange and lime, or strawberry and pineapple.

Tips for the summer rolls with peanut sauce

Keep these items handy; shallow bowl or dish, large bowl, silicone spatula.
Place 200 g water and 2 Tbsp rice vinegar in a bowl to use for brushing and keeping hands and utensils wet so they don't stick to the rice.
Traditionally sushi rice should be body temperature rather than chilled, therefore for optimum quality, sushi is best served immediately or within a few hours of making. Wrap rolls in cling film and leave in a cool dry place then slice just before serving.
The rolls can be wrapped in cling film and refrigerated. Consume within 24 hours.
Sriracha is a hot, chilli sauce made from a paste of chili peppers, vinegar, garlic, sugar and salt. It is typically used as a dipping sauce or to accompany seafood.

Ingredients

1000 g water, plus extra for soaking and brushing
250 g sushi rice, rinsed well
2 Tbsp rice vinegar, plus 2 Tbsp for brushing
1 tsp caster sugar
½ tsp fine sea salt
16 large raw prawns, peeled
40 g fresh root ginger, peeled, cut in round slices (2 mm)
3 garlic cloves
120 g peanut butter
70 g soy sauce
15 g sriracha sauce (chilli sauce)
30 g lime juice
3 Tbsp water
4 spring roll wrappers
1 carrot, ribboned
½ avocado, thinly sliced (2 mm)
8 sprigs fresh coriander, leaves only
50 g red cabbage, cut in thin slices (2 mm)
4 tsp Japanese pickled ginger, drained

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Instructions

Insert simmering basket. Place water in mixing bowl.
Weigh rice into simmering basket and steam 12 min/Varoma/speed 4. Meanwhile, place vinegar, sugar and salt in a small bowl. Stir until grains are dissolved, then set aside. Place prawns in Varoma dish and set aside. Place Varoma into position then steam again 4 min/Varoma/speed 4.
Remove Varoma and set aside to cool. Leave simmering basket in position for a couple of minutes to drain, remove with aid of spatula and transfer steamed rice to a large non-metal shallow dish, then sprinkle vinegar mixture all over. Using a soft spatula, toss gently to distribute vinegar mixture then leave to cool. Discard steaming water.
Place ginger and garlic in mixing bowl then grate 10 sec/speed 10. Scrape down sides of mixing bowl with spatula then grate again 10 sec/speed 10.
Add peanut butter, soy sauce, sriracha sauce, lime juice and water then mix 5 sec/speed 5. Scrape down sides of mixing bowl with spatula then mix again 5 sec/speed 5. Transfer to a small dish and set aside.
Fill a large bowl with cold water, submerge a spring roll wrapper for approx. 10 seconds, then transfer to a work surface. Leaving 3 cm clear from edge closest to you, and 2 cm clear at each side, lay 4 cooked, cooled prawns across wet spring roll wrapper. Layer 1 sprig coriander leaves, 3 ribbons of carrot, a line of cabbage, avocado slices, 2 Tbsp prepared sushi rice and 1 tsp ginger. Tightly fold 3 cm clear edge over filling then fold both sides over towards centre and roll up completely. Repeat with remaining spring roll wrappers.
To serve, slice each roll in half using a wet, sharp knife then serve with reserved peanut sauce.

View this recipe on Cookidoo

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