Foodtruck Puzzles sells delicious spring rolls. From now on you can just make the Bangkok summer rolls at home, because we can share the recipe with you.
Ingredients for 4 people
Preparation time:30 minutes
This is how you make the Bangkok summer rolls
Toss the chili pepper and mango in a bowl with 1 tbsp fish sauce, turmeric, pepper and salt. Cover and put in the fridge for 10 minutes. Place the cucumber with the rest of the fish sauce in another bowl, cover and refrigerate for 10 minutes. Place the carrot, red cabbage, Chinese cabbage, coriander and beetroot shoots in separate containers. Fill a bowl with hot water. Take the bowls out of the fridge and have everything ready on your work surface.
Dip 1 sheet of rice paper in the hot water for a few seconds and place on a clean cutting board (glass or plastic). Make sure the edges don't touch. Now quickly place a selection of all raw ingredients (except the coriander and beetroot shoots) in a line in the middle of the rice sheet (keep about 2 cm above and below and about 3 cm on the sides from the edges). Turn the plank so that the side of the roll is facing you. Carefully lift the sheet over the contents and roll up, pressing the ingredients tightly. Pause when you have one shot to go and tuck in some coriander leaves and beetroot shoots. Roll up further and fold the top and bottom of the rice sheet inwards. Repeat with the other 3 rice sheets.
Sprinkle the rolls with sesame seeds and place a wedge of lime next to them. Delicious with a cold peanut sauce.
Difficulty folding spring rolls? This video demonstrates it.
Curious about more successful food truck recipes? You will find them in the July issue of Santé.
Text:The Foodtruck Cookbook | Image:Simone van den Berg, Peter Lodder | Photography:Alexandra Schijf
