Vietnamese-Style Edamame & Carrot Rice Paper Rolls

Bring 500 ml of water to a boil in a small saucepan. Add 150 g frozen shelled edamame and cook for 3 minutes until bright green and tender. Drain immediately and plunge into a bowl of ice water to stop the cooking process, then drain again and pat dry.

Prepare the fresh vegetables: wash and peel 2 medium carrots, then grate or cut them into thin julienne strips. Wash 1 small cucumber and slice into 8 cm long matchsticks. Wash 2 stalks of green onions and slice them thinly. Wash 15 g fresh mint and 15 g fresh coriander, picking the leaves off the stems.

In a small bowl, prepare the dipping sauce by whisking together 60 ml light mayonnaise, 30 ml chow mein sauce, and 10 ml of juice squeezed from 1 lime until smooth and combined.

Set up your rolling station: fill a wide, shallow dish with warm water. Lay a clean, damp kitchen towel flat on your cutting board to prevent the rice paper from sticking.

Submerge 1 rice paper wrapper in the warm water for 5 to 10 seconds until it begins to soften but still holds its shape. Lay it flat on the damp towel.

Assemble the roll: on the bottom third of the wrapper, place a small handful of julienned carrots, cucumber matchsticks, sliced green onions, and about 15 to 20 edamame beans. Top with several whole mint and coriander leaves.

Carefully fold the bottom edge of the wrapper up and over the filling, pulling back gently to snug the ingredients together. Fold in both sides, then roll up tightly to seal. Repeat this process for the remaining 7 wrappers.

Slice each roll in half diagonally and serve immediately alongside the creamy chow mein dipping sauce.