Pad Thai summer rolls

Step 1

Pit the dates and soak in boiling water for 15 minutes to soften.

Step 2

Put drained and squeezed out dates, peanut butter, 3 tbsp tamarind concentrate, 1 tbsp of soy sauce / tamari and about 6 tbsp of water in a blender. Blend until smooth. Taste and season with more tamarind, soy sauce / tamari if needed and garlic and fresh ginger. You may need to add a touch more water to achieve a good consistency.

Step 3

Prepare a bowl with cold water and rehydrate one rice paper wrapper at a time by immersing it fully in the water for about 15 seconds and then placing it either directly on the counter (I have a granite worktop and that works well) or on a damp kitchen towel spread out in front of you. Do not immerse the wrapper for too long - you want it flexible but not fully soft when you take it out of the water. It will continue to soften once out of the water.

Step 4

Place two mint or a small clump of coriander leaves at the bottom of each roll, in the middle of the rehydrated rice paper. Follow by a clump of cooled rice noodles and a small portion of each and every vegetable. Take care not to overfill (especially if you are new to making these) as you will have a hard time rolling it up.

Step 5

Once you finish with the filling, start rolling each summer roll like a burrito. Fold the sides over and start rolling from the bottom, making sure you keep on wrapping the rice paper over the filling tightly with your other hand. It takes a few goes to get the knack of it.

Step 6

Repeat steps 1, 2 and 3 until you've run out of your filling and / or wrappers.

Step 7

Cut the rolls in half and enjoy them fresh, dipped in the prepared dipping sauce.