What's in the Tiffin Tin? Something Akin to Summer Rolls & Peanut Sauce

I'm rather late on this write up. Sorry. Usually I'd get beyond it and just let it go, but I loved this recipe and for something I genuinely enjoyed building and eating it was so simple, so tasty and a great work lunch. It might seem like a lot of faff at first glance, but even for cack-handed me, prepping the veg was quicker and easier than I expected- probably even faster if you have a julienne peeler.

Anyway, it's great for a working lunch as it doesn't require reheating (just a bowl of warm water), is fun to build (play with your food!) and surprisingly fresh yet satisfying. Oh yeah, it's also well cheap as far as meals go.

I'd suggest eating it alone though, so no one you work with feels the need to offer you an entire roll of kitchen paper and a sympathetic look. Although, to be fair, I'm speculative that every meal for me should probably be consumed behind a screen. I can't remember the last time I didn't have food on myself somewhere...Oh god! I hope I don't look like Valentine Warner. I hate seeing him eat. He does mostly seem to be enjoying himself though...Ah, crap. I blatantly do.

Eurgh.
Well, I'll just never have a YouTube channel.



Something Akin to Summer Rolls & Peanut Sauce
would probably serve many, but who knows? I scoffed the lot.


for the wraps
dried rice paper wraps
1/2 cucumber, sliced finely
1/3 large carrot, sliced finely
1/2 red pepper, sliced finely
4 spring onions, sliced finely
handful of baby plum tomatoes, sliced finely
1 tsp Szechuan pepper, crushed
a dash of lychee wine
a dash of tamari
1 tsp sesame seeds

for the peanut sauce
3 tbsp peanut butter
1/2 red chilli, finely diced
1 tbsp sesame oil
1 1/2 tbsp tamari sauce
1 tsp Szechuan pepper, crushed
a dash of mirin
handful of peanuts


  1. Pop all of your prepped veg into a container and sprinkle over the lychee wine, tamari, sesame seeds and Szechuan pepper.
  2. Apart from the peanuts, mix together all of the peanut sauce ingredients until fully combined. You could do this in a food processor and get all smooth & creamy, but I just used a spatular. Top with peanuts.
  3. Dip a rice paper wrap into a bowl of warm water to soften, shake off excess water.
  4. Spread some peanut sauce onto the wrap, layer on peanuts and a few sticks of each bit of veg.
  5. Roll up
  6. Stuff it in your face.
  7. Pick stray bits of spring onion off your bust.
  8. Apologise to your colleagues.
  9. Forget them and continue shoving these delicious beasts into your waiting gob.
  10. Repeat until gone.



































Comments

  1. These look amazing! I bought some rice paper recently to try making veggie rolls like these but I haven't gotten around it it yet, but I definitely need to because this just looks so yummy! I love the sound of the sauce too :)
    Nicole xx
    Ginger Kitchen

    ReplyDelete
    Replies
    1. Definitely still my favourite Tiffin Tin recipe so far! The sauce definitely makes it, but you could always experiment and try some different flavours in it. Perhaps ginger?

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