Name: Summer rolls with pomegranate molasses nuoc cham and tahini
Ingredients: 4 tbsp lime juice (from 3 limes); 1½ tbsp brown sugar; 2 mild red chillies, finely chopped; 1½ tbsp fish sauce; 1 tsp rice vinegar; 1 tsp pomegranate molasses (optional); 2 tbsp lime juice (from 1-2 limes); 2 tbsp soy sauce; 2 tsp rice vinegar; 2 tsp maple syrup; 15g ginger, peeled and finely grated; 1 garlic clove, crushed; 80ml tahini or peanut butter; 3 tbsp rapeseed oil; 2 tsp sesame oil; 300g shop-bought cooked sticky rice (warm up according to the instructions on the packet); 240g cooked prawns, chopped in ½cm pieces; 10g chives, finely chopped; 20g picked thai or regular basil, finely chopped; 1½ tbsp sesame seeds, toasted; 12 rice paper sheets (aka Vietnamese spring roll wrappers; not to be confused with spring roll pastries); 480g julienned or coarsely grated vegetables (we used a mix of cucumbers, carrots, radishes and thinly sliced sugar snap peas)

New

Canape / Party food Summer

Makes 12

Prep 30min

Assembly time 20min

Summer rolls take a little time to assemble, but everything can be prepared well ahead - the two dipping sauces the day before, the rice filling a few hours in advance - leaving just the rolling for when people arrive. The nuoc cham gets a splash of pomegranate molasses, which isn't traditional but works well; the tahini sauce is rich enough to hold its own against all that freshness. Substantial enough for lunch, light enough for the hottest days.

Ingredients

NUOC CHAM
4 tbsp	lime juice (from 3 limes)
1½ tbsp	brown sugar
2	mild red chillies, finely chopped
1½ tbsp	fish sauce
1 tsp	rice vinegar
1 tsp	pomegranate molasses (optional)
TAHINI SAUCE
2 tbsp	lime juice (from 1-2 limes)
2 tbsp	soy sauce
2 tsp	rice vinegar
2 tsp	maple syrup
15g	ginger, peeled and finely grated
1	garlic clove, crushed
80ml	tahini or peanut butter
3 tbsp	rapeseed oil
2 tsp	sesame oil
PRAWN RICE FILLING
300g	shop-bought cooked sticky rice (warm up according to the instructions on the packet)
240g	cooked prawns, chopped in ½cm pieces
10g	chives, finely chopped
20g	picked thai or regular basil, finely chopped
1½ tbsp	sesame seeds, toasted
TO ROLL
12	rice paper sheets (aka Vietnamese spring roll wrappers; not to be confused with spring roll pastries)
480g	julienned or coarsely grated vegetables (we used a mix of cucumbers, carrots, radishes and thinly sliced sugar snap peas)

Method

To make the nuoc cham, mix all the ingredients well in a bowl and set aside.
For the tahini sauce, mix all the ingredients together well in a bowl with 3 tablespoons of water and set aside until needed (you can also use a blender if that’s easier).
Next, mix all the ingredients together to make the prawn rice filling.
To assemble, place a rice paper sheet between two damp cloths and pat until just pliable. Sprinkle over a little more water if needed. Arrange 40g of the vegetables in the middle of the rice paper, followed by about 50g of the rice filling. Fold the left and right hand sides of the rice paper over the filling so they meet in the middle, then pull the end closest to you over the filling and tightly tuck and roll up the wrappers to fully encase the filling and seal the roll. Set aside on a damp cloth and continue with the remaining wrappers and filling.
To serve, carefully cut each roll in half and serve with the sauces alongside to dip in.