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Summer rolls with pomegranate molasses nuoc cham and tahini

Fresh summer rolls with a juicy prawn heart and crisp crunch.
Pomegranate molasses nuoc cham tangy with warm tahini silk.
Bright, sticky-sweet, spicy-savoury bites made for instant cravings.

lunch ⏱ 30 min 400 kcal / portion 60.0 g carbs / portion (estimated) fishglutenmilkpeanutsesamesoy 🔗 Original source

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Summer rolls with pomegranate molasses nuoc cham and tahini
v3 · rb0e705f985 20260727Z1751 88.7 ml lime juice 24.6 ml rice vinegar 300 g sticky rice 12 pieces rice paper sheet 480 g vegetable 🌀 mix nuoc cham in a bowl 🌀 mix tahini sauce in a bowl with water 🍳 warm up sticky rice according to packet instructions 🌀 mix prawn rice filling pat rice paper sheets between two damp cloths until just pliable 🍽 arrange vegetables on each pliable rice paper sheet 🍽 add prawn rice filling on each sheet 🌀 fold sides and roll tightly to fully encase and seal each wrapper 🍽 set rolls aside on a damp cloth and continue with remaining wrappers and filling 🔪 cut each roll in half for serving 🍽 serve summer rolls with nuoc cham and tahini sauce alongside for dipping Summer Rolls 🎉 1½ tbsp brown sugar 2 pieces red chilli 1½ tbsp fish sauce pomegranate molasses to taste 2 tbsp soy sauce 2 tsp maple syrup 10 g ginger 1 piece garlic 80 ml tahini 3 tbsp rapeseed oil 2 tsp sesame oil 240 g prawn 10 g chive 20 g basil 1½ tbsp sesame seed 59 ml brown sugar, red chilli, fish sauce, pomegranate molasses 5 ml 30 ml 20 ml prawn, chive, basil, sesame seed
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Preparation steps

  1. mix nuoc cham in a bowl
  2. mix tahini sauce in a bowl with water
  3. warm up sticky rice according to packet instructions
  4. mix prawn rice filling
  5. pat rice paper sheets between two damp cloths until just pliable
  6. arrange vegetables on each pliable rice paper sheet
  7. add prawn rice filling on each sheet
  8. fold sides and roll tightly to fully encase and seal each wrapper
  9. set rolls aside on a damp cloth and continue with remaining wrappers and filling
  10. cut each roll in half for serving
  11. serve summer rolls with nuoc cham and tahini sauce alongside for dipping

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