This meal is completely inspired by a food supplement in the Guardian about cooking with children. I was particularly taken with this Vietnamese recipe by Uyen Luu.

We have a restaurant nearby called Panda Panda, which serves something similar, but the real attraction here is that the children can be as creative as they please, and we can all dig-in together to put together the best summer roll that we fancy.

For the omelette 

  • 4 eggs, beaten
  • 2 tsp soy sauce or tamari
  • ½ tsp brown sugar
  • 2 shallots, finely chopped
  • butter

For the summer rolls

  • lettuce 
  • mint 
  • coriander
  • lime
  • vermicelli noodles
  • asparagus spears, sliced diagonally, fried in butter
  • prawns/shrimps, chopped
  • avocados, sliced
  • raw mushrooms
  • cooked chicken
  • rice paper wrappers

For the dipping sauce

  • 2 tbsp mirin
  • 1 tbsp tamari
  • a pinch of chilli flakes
  • some toasted sesame seeds