Makes: 8
That's How I Roll
These are so perfect for a warm day in the garden. A summer roll consists of vegetables/ herbs/ protein source wrapped up into a roll with rice paper and then served with a dipping sauce.
I enjoyed making them just as much as I enjoyed eating them.
You will need rice paper. I get mine in an Asian shop. I’m sure some of the larger supermarkets would have them.
I will leave the ingredients I used below. Remember you can use any vegetables. Any herbs I would suggest mint, coriander or basil. For protein you can use tofu, tempeh or edamame beans. I have pansies in my garden they are edible and make a very cute garnish.
For the dip I wanted something rich. Play around with any Asian flavour combinations.
This recipe makes 8 rolls.
Ingredients
Half a cucumber
1 carrot
1 spring onion
½ red pepper
100g shredded red cabbage
Mint/ Coriander/ Basil
Toasted sesame seeds optional
8 rice paper wrappers
For the sauce
1tbsp peanut butter
½ tbsp crispy chilli oil
Juice of 1 lime
1tsp dark soy sauce
A little hot water to loosen it up
Directions
- Prepare the vegetables. I peeled the carrot and then used the peeler to make ribbons. Cut the spring onion, pepper and cucumber into thin strips the length will depend on the rolls you are making. Shred the red cabbage.
- You will need to soak each rice paper sheet as you need it about 30 seconds will do. Then lay it flat on a clean tea towel. Pick the herbs and vegetables you want to fill it with. The fold the left and right side in and roll from the bottom up.
- For the sauce place all the ingredients into a small bowl, slowly add hot water and stir until combined. Taste and adapt to how you like it.