Pad Thai summer rolls
Ingredients
- 6 dates
- 3 tbsp peanut butter
- 3 tsp tamarind paste
- 1 tbsp soy sauce
- 2 garlic cloves
- ½ lime
- 1 tsp ginger, grated finely
- Rice paper wrappers
- A handful of coriander
- A small handful of mint
- Vermicelli rice noodles, cooked
- Red cabbage, finely chopped
- 1 carrot, cut into matchsticks
- 1 small cucumber, cut into thin matchsticks
- ½ red pepper, cut into thin matchsticks
- ½ orange pepper, cut into thin matchsticks
- ½ small avocado, thinly sliced
Steps
- Pit the dates and soak in boiling water for 15 minutes to soften.
- Put dates, peanut butter, tamarind, ginger, garlic, lime juice, soy sauce and 6 tbsp of water in a blender. Blend until smooth.
- Rehydrate one wrapper at a time by immersing in cold water for about 15 seconds and then place on a damp kitchen towel spread out in front of you.
- Fill with a mixture of all ingredients and fold like a burrito.