Summer rolls with healthy sweet chilli sauce

Sauce (this makes more than you will need but it will keep for a few weeks and can be used in other recipes)

1 red chilli (increase or decrease depending on your heat preference)

1 inch ginger root

Juice of 1/2 a lime

2 medjool dates

120ml / 1/2c water

 

 

Roughly chop the chilli and ginger

 

Put the chilli, ginger, lime juice and dates into the chopper attachment of a hand blender

Blend until the ingredients are cut into small pieces

Add half the water and blend again

Add the rest of the water and blend again until smooth

(I add the water incrementally if the blender I am using doesn't have a tight lid, this stops the water coming out. But you may not need to do this with your blender.)

 

 

Rolls

 

8 small rice paper wrappers

3 small round radish, finely sliced

1 carrot, finely sliced

1 handful baby spinach

1 courgette, peeled and made into noodles with a Thai peeler

1 handful mint leaves

1 handful coriander leaf

1 sheet of nori (sushi paper) cut into 8 long strips

 

Prepare all of the vegetables and herbs, lay them out on a few plates with a cup of water and a tea towel

 

Select a bowl that is the same size or bigger than the rice paper wrappers

Fill the bowl with water

Get a second tea towel, dampen with water and wring it out. Lay it flat on the surface you will be working on.

For each roll do the following......

Soak a rice paper wrapper

When it has softened a little lift it out, let the water drip off it, put it on the dampened tea towel

You will now place the other ingredients in the paper but you need to place the, in the right place.

Imagine the paper is a face, the ingredients go where the smile would be......but we don't want a big smile, we want a straight one :-|

You can pile the ingredients up in whatever order you would like. I like to put the radish on first  and the carrot on last, this makes it a bit easier to roll as it and firmer sides.

Once your ingredients are on the paper fold the bottom over the ingredients

Then fold each side over and continue to roll up

Wrap a strip of nori around the roll, dampening the edge so that it sticks

Place onto your serving dish