These are ideal for batch cooking and will keep in the fridge for two to three days. Jam-packed with nutrient-dense ingredients, including anti-inflammatory ginger, liver-supportive garlic and protein-packed prawns, these Vietnamese summer rolls will refresh the tastebuds and give you a midday pick-me-up.
They are super easy to make and a perfect lunch during the summer months thanks to their zesty fresh flavour. If you’re on a low FODMAP diet we recommend making without the garlic.
7 jumbo cooked prawns (sliced lengthways and then into small chunks)
1 carrot (peeled and cut into matchsticks)
½ cucumber (cut into matchsticks)
2–3 iceberg lettuce leaves (chopped)
Handful of coriander leaves (finely chopped)
Boil the rice noodles in a pan of hot water for 6–7 minutes or until cooked through.
Meanwhile, in a bowl, whisk together the chilli, garlic, ginger, coconut aminos and lime juice.
Drain the cooked noodles and add to the ginger and chilli dressing, stirring through. Cut through the noodles with a knife to allow for easier assembly of the rolls.
Pour some boiled water into a separate bowl. Taking one rice paper sheet at a time, immerse in the hot water for 15–20 seconds to soften, then gently place on a chopping board or other flat surface, taking care not to let the sides stick together.
Place 1 tablespoon of the noodles towards the bottom edge of a sheet, followed by a couple of pieces of prawn, some carrot sticks, cucumber, lettuce and coriander. Fold the left- and right-hand sides of the sheet towards the middle, followed by a small fold from the bottom edge. Now carefully and tightly roll with your filling three times to create your summer roll. Repeat with the remaining sheets and filling.
“Recovery is not a race; you don’t have to feel guilty if it takes you longer than you thought it would” Something I often tell clients is that recovery is not a race. Placing high expectations to get well quickly is like forcing the sun to shine; these things are simply out of our control....