Summer rolls with pomegranate molasses nuoc cham and tahini
A fresh and substantial summer roll featuring a unique pomegranate-spiked nuoc cham and a rich tahini dipping sauce. Perfect for a light lunch or a hot summer day.
By Simon Leber
Prep time: 30 minutes
Cook time: 20 minutes
Total time: 50 minutes
Servings: 12
Tags: Asian, Summer, Seafood, Lunch, Healthy, Snack
Ingredients
- 4 tbsp lime juice
- 1.5 tbsp brown sugar
- 2 piece mild red chillies
- 1.5 tbsp fish sauce
- 1 tsp rice vinegar
- 1 tsp pomegranate molasses
- 2 tbsp lime juice
- 2 tbsp soy sauce
- 2 tsp rice vinegar
- 2 tsp maple syrup
- 15 g ginger
- 1 clove garlic
- 80 ml tahini
- 3 tbsp rapeseed oil
- 2 tsp sesame oil
- 3 tbsp water
- 300 g cooked sticky rice
- 240 g cooked prawns
- 10 g chives
- 20 g Thai basil
- 1.5 tbsp sesame seeds
- 12 piece rice paper sheets
- 480 g vegetables
Instructions
- 1. **Prepare the Nuoc Cham:** Mix all the ingredients for the nuoc cham in a bowl and set aside.
- 2. **Prepare the Tahini Sauce:** Mix all the tahini sauce ingredients together in a bowl with 3 tablespoons of water until smooth (or use a blender). Set aside.
- 3. **Prepare the Filling:** Mix the warmed sticky rice, chopped prawns, chives, basil, and toasted sesame seeds together in a bowl.
- 4. **Hydrate the Rice Paper:** Place a rice paper sheet between two damp cloths and pat until just pliable. Sprinkle with more water if necessary.
- 5. **Assemble the Rolls:** Arrange 40g of the julienned vegetables in the middle of the rice paper, followed by about 50g of the prawn rice filling.
- 6. **Fold and Roll:** Fold the left and right sides of the rice paper over the filling so they meet in the middle. Pull the end closest to you over the filling and tightly tuck and roll up to fully encase the filling.
- 7. **Repeat:** Set the finished roll on a damp cloth and repeat with the remaining wrappers and filling.
- 8. **Serve:** Carefully cut each roll in half and serve with the two dipping sauces on the side.