The great thing about summer rolls is that you can fill them with just about anything— vegetables, leftover meat, chicken or fish—even fruit.


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SERVES 4

You will need:
8 spring roll wrappers edible flowers
leafy greens
1 carrot, peeled and julienned 1/2 cucumber, julienned
2 scallions, julienned
1 cup roasted chicken, shredded

DIPPING SAUCE
4 tablespoons soy sauce 2 tablespoons sesame oil 2 tablespoons chili sauce 2 tablespoons lime juice
1/2 teaspoon toasted sesame seeds
  1. Place the wrappers, one at a time, in a shallow bowl of hot water for about 15 seconds.
  2. Place soaked wrappers on a wet cutting board or kitchen mat. Your surface needs to be wet to keep the wrapper from sticking to the surface.
  3. Start filling the wrappers by placing the flowers in the center. Then layer the rest of the ingredients one at a time.
  4. Fold in the sides, roll to close, and place on a platter. Repeat for each wrapper.
  5. In a small mixing bowl, whisk together all the ingredients for the dipping sauce, and serve with the rolls.

TIP:

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The great thing about summer rolls is that you can fill them with just about anything— vegetables, leftover meat, chicken or fish—even fruit.
Photography by Paul Lowe

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