We start with light, refreshing summer rolls filled with crisp vegetables, tender rice vermicelli, and succulent shrimp, plus a nutty peanut sauce for dipping. Next, we fry tofu until golden ...

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In a non-stick pan, add the peanut paste, hoisin sauce ... Place the rice noodles and chicken over it. Drizzle some more sauce. 7. Roll the rice paper. After the first roll, fold the sides and roll ...

These Vietnamese-style summer rolls ... Add the fish sauce and muddle again. Add the chilli and stir to combine. Transfer to a small shallow bowl and set aside. To make the peanut dipping sauce ...

Thai-style dipping sauces that complement summer rolls nicely include sweet chilli and peanut sauce. Saphin’s favourite is tamarind sauce. “My home town in Thailand, Phetchabun, is really ...

Whisk together peanut butter, soy sauce, hoisin, garlic, lemon juice and splash of water, or go simple with soy and chili ...

Break the fish into 1/2-inch chunks. Lightly toss with the remaining 1 tablespoon of chili-garlic sauce. To assemble the summer rolls, work with one rice paper wrapper at a time. Soak the wrapper ...

Rolls are packed with all good-for-you veggies and are best made and consumed within a couple of hours. Or make and store ...

A mix of cooked and cooled pasta, cherry tomatoes, olives, cucumbers, red onions and feta tossed in olive oil and lemon juice. Sweet watermelon chunks, salty feta, fresh mint, and a drizzle of lime or ...