Halloumi Summer Rolls | Charalambides Christis

Instructions

1. Slice thinly the halloumi and place in a medium-large pan on medium fire, where a touch of oil was added. Fry gently aiming for just a bit of colouring on both sides of the halloumi. Remove from the pan, cut the large pieces in half and keep aside.
2. Put a medium-large pot filled with water on high fire, add a pinch of salt and bring to a boil. Turn off the heat, add the noodles and cook for about 3’ and with time guidance from the package’s instructions. Immediately strain the noodles, add them to a bowl and pour some oil on them. Keep aside.
3. In a deep bowl add the sugar, lime juice, rice vinegar and whisk. Add the julienned veggies and toss. Keep aside.
4. Assemble all the ingredients on your kitchen table. Start by pre-wrapping the lettuce. Open each leaf one by one and add some cilantro and some of the julienned veggies and few noodles. Be careful not to overfill as it will be a problem to do the wrapping of the rice wrap. Wrap the lettuces and keep aside.
5. Have a large bowl filled with room temperature water and dip with both hands, one at a time, the rice wrap moving it around to get soft, about 15’’. Lay on your cutting board and pat dry.
6. On the top part of the wrap place 2 mint leaves and on top of them 2 pieces of halloumi. Then leave some space and parallel to the halloumi add the pre-wrapped lettuce. Tag in the sides and fold over the bottom of the wrap over the filling and roll to a tight bundle. Place on a plate, the closing of the wrap facing down and cover with a damp cloth. Repeat for all the wraps, cut in half in a slight angle and serve with the dipping sauce.