Summer Rolls 3 Ways
SERVES 2
READY IN 15 MINUTES
These Summer Rolls 3 Ways are some of my favourite ways to enjoy a rainbow of veggies. Not only are they so easy to make but they travel really well so are perfect to bring along to a picnic or as a packed lunch. Get creative and play around with fillings, these three are my favourites at the moment but they work will with pretty much any combo of fruit and veg although mango is definitely a favourite addition in our house.
The Recipe
Ingredients
Peanut, Pepper & Mango Rolls:
1/4 mango thinly sliced
1/4 red pepper thinly sliced
1/4 cucumber thinly sliced
1 spring onion chopped
A handful of Roasted Peanuts
Kimchi Mushroom Carrot Rolls:
2 mushrooms thinly sliced
1 carrot thinly sliced
kimchi – to taste
basil leaves
Prawn Avo Mango Rolls:
12 pre-cooked prawns
1/4 mango
1/4 an avocado
1/4 cucumber thinly sliced
mint leaves
Dipping Sauce:
1 tbsp of peanut butter
1tbsp of miso
1tbsp soy sauce
3tbsp sesame oil
1tbsp maple syrup
Juice of 1 lime
Directions
Prepare your veggies and fruit by chopping into thin matchsticks
Soak the rice paper in warm water for a few seconds then lay the rice paper on a chopping board
Place your fillings in the middle of the rice paper, fold the rice paper over the fillings, then tuck the sides into the middle and finish rolling up.
