Читать книгу Eat – The Little Book of Fast Food - Nigel Slater - Страница 29

cucumber, red chilli, carrot, spring onion, rice noodles, spring roll wrappers, mint, basil, coriander, chives, ponzu sauce, lime, rice vinegar, hot chilli sauce

Slice half a cucumber in half lengthways, scrape out its seeds with a teaspoon then cut the flesh into matchsticks. Very finely slice a mild, long red chilli, then cut a medium-sized carrot into small matchstick-style pieces. Shred a spring onion.

Pour a kettle of boiling water over 50g glass noodles and let them soak for a few minutes. Moisten 2 large spring roll wrappers in warm water, lay them on a work surface, then divide the shredded vegetables between them, tucking 6 or 7 basil leaves, 6 or 7 mint leaves and 6 or 7 coriander leaves into each one as you go. Lay 4 slim chives on to each one, then wrap the vegetables up into parcels.

Make a dip for the summer rolls by mixing together a tablespoon of ponzu sauce, the juice of half a lime, a teaspoon of rice vinegar and a teaspoon of hot chilli sauce. Eat the rolls, cut into two, with the dip.

Makes 2 large rolls. Bright-tasting. A hot, refreshing crunch.

Good things to put in your summer rolls, served with the dipping sauce opposite

• Coarsely shredded daikon, glass noodles, shelled prawns, coriander.

• Shredded red chilli, watercress, beanshoots, sliced roast duck.

• Grilled salmon, cucumber, pak choi, mirin, soy.

• Avocado, tomato, watercress, spring onion, mint.