Daylesford recipe: summer rolls with kimchi mayonnaise
Give summer dinners flair and impress your guests with this recipe for fresh and floral summer rolls – courtesy of Daylesford farm shop
Market Garden Summer Rolls with Kimchi Mayonnaise - Daylesford Recipe
A pleasure to make, these joyously colourful market-garden summer rolls are filled with edible petals and delicate herb leaves which lends them a finish akin to pressed flowers, making them stand out on any picnic spread. When making summer rolls at home, you can choose any combination of your favourite vegetables and herbs. Golden beetroot, purple carrots, pea shoots and rocket work particularly well.
Recipe courtesy of Daylesford farm shop
INGREDIENTS (Serves 6)
For the kimchi mayonnaise:
80g kimchi
2 tbsp kimchi brine
1 small clove of garlic
A squeeze of lemon juice
½ tsp honey
175ml mayonnaise
For the summer rolls:
100g vermicelli rice noodles
12 summer roll rice wrappers
1 large beetroot, peeled and grated
2 carrots, peeled and sliced into fine ribbons
1 cucumber, peeled and sliced into fine ribbons
2 Baby Gem lettuce hearts, quartered and finely sliced
1 red pepper, finely sliced
1 red chilli, finely chopped
2.5cm piece of ginger, peeled and grated
10-12 mint leaves, finely chopped
50g cashews, toasted and chopped
1 handful fresh coriander leaves
Edible flower petals
METHOD
DIFFICULTY: Medium
TIME: 45 Mins
1. To make the kimchi mayonnaise, place the kimchi, kimchi brine, garlic, lemon and honey in a blender and whizz until finely chopped but not completely puréed. Tip out into a small bowl and mix well with the mayonnaise. Taste and add a little salt and pepper if needed. Chill until needed.
2. For the summer rolls, begin by preparing the rice noodles. Instructions on individual packets vary but the best method is to place the noodles into a glass bowl and completely cover with boiling water. Soak for 3 minutes, then drain in a colander. Rinse under cold water, drain again and keep to one side.
3. To assemble the rolls, dip the rice paper wrappers into a bowl of hot water and soak for 10 seconds or until soft. Carefully lift onto a board or metal tray and lay flat.
4. Beginning with the beetroot, pile a little of each shredded vegetable onto the bottom half of the wrapper, just below the centre. Scatter over a little of the chopped chilli, ginger, mint and cashews followed by a small handful of the rice noodles and lastly a few coriander leaves. Loosely shape into an even cylinder with your fingers.
5. Lift the bottom edge of the wrapper over the top of the filling, and tuck in tightly to hold the filling in place. Now place two or three flower petals along the length of the half-wrapped roll and continue rolling, tucking in the ends tightly as you go.
6. Repeat with the remaining wrappers to form all 12 rolls.
7. Serve straight away, sliced in half so the vibrant colours are visible, along with the kimchi mayonnaise.
8. If making in advance, store the rolls in a sealed container covered with a damp cloth to prevent the rolls from drying out. We always make these on the day they’re going to be eaten – they last for 6-8 hours before losing their freshness.
Recipe courtesy of Daylesford farm shop
INGREDIENTS (Serves 6)
For the kimchi mayonnaise:
80g kimchi
2 tbsp kimchi brine
1 small clove of garlic
A squeeze of lemon juice
½ tsp honey
175ml mayonnaise
For the summer rolls:
100g vermicelli rice noodles
12 summer roll rice wrappers
1 large beetroot, peeled and grated
2 carrots, peeled and sliced into fine ribbons
1 cucumber, peeled and sliced into fine ribbons
2 Baby Gem lettuce hearts, quartered and finely sliced
1 red pepper, finely sliced
1 red chilli, finely chopped
2.5cm piece of ginger, peeled and grated
10-12 mint leaves, finely chopped
50g cashews, toasted and chopped
1 handful fresh coriander leaves
Edible flower petals
METHOD
DIFFICULTY: Medium
TIME: 45 Mins
1. To make the kimchi mayonnaise, place the kimchi, kimchi brine, garlic, lemon and honey in a blender and whizz until finely chopped but not completely puréed. Tip out into a small bowl and mix well with the mayonnaise. Taste and add a little salt and pepper if needed. Chill until needed.
2. For the summer rolls, begin by preparing the rice noodles. Instructions on individual packets vary but the best method is to place the noodles into a glass bowl and completely cover with boiling water. Soak for 3 minutes, then drain in a colander. Rinse under cold water, drain again and keep to one side.
3. To assemble the rolls, dip the rice paper wrappers into a bowl of hot water and soak for 10 seconds or until soft. Carefully lift onto a board or metal tray and lay flat.
4. Beginning with the beetroot, pile a little of each shredded vegetable onto the bottom half of the wrapper, just below the centre. Scatter over a little of the chopped chilli, ginger, mint and cashews followed by a small handful of the rice noodles and lastly a few coriander leaves. Loosely shape into an even cylinder with your fingers.
5. Lift the bottom edge of the wrapper over the top of the filling, and tuck in tightly to hold the filling in place. Now place two or three flower petals along the length of the half-wrapped roll and continue rolling, tucking in the ends tightly as you go.
6. Repeat with the remaining wrappers to form all 12 rolls.
7. Serve straight away, sliced in half so the vibrant colours are visible, along with the kimchi mayonnaise.
8. If making in advance, store the rolls in a sealed container covered with a damp cloth to prevent the rolls from drying out. We always make these on the day they’re going to be eaten – they last for 6-8 hours before losing their freshness.
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