Updated: Mar 2
Delicious, healthy and vibrant veggie filled summer rolls served with a sweet tangy dipping sauce. These tasty light summer rolls are packed with vegetables, low carbohydrate and full of flavour. Perfect for a healthy summer lunch or snack. They are nice and compact and do great for on quick on the go food.
30 MINUTES. SERVES 4
8 rice paper wraps
3 carrots in varying colours if you have them
1/2 red onion
2 cups of sprouts
1 cup/250g chopped mango/pineapple
juice 1 lime
1 clove garlic, grated
thumb size piece of ginger, grated
1 tbs soy sauce
2 tbs apple cider vinegar
Start with the sauce. Throw all the ingredients into a high speed blender, blend until smooth. Taste to adjust seasoning if needed. Add some black sesame if you like.
Prep the veggies. Use a speed peeler to peel the carrots and then peel them into strips. Wash the cucumber, peel strips of the flesh - step when you get to wet inner core - save and use for smoothies.
Finely slice the red onion, mango & avocado.
Soak one rice paper wrap at a time before filling. Lay out the strips of carrot and cucumber. Place a couple of strips of red onion, mango & avocado in the centre and finish with a 1/4 cup sprouts.
Fold in each end of the rice paper wrap, roll and tuck to form a cylinder.
Serve along side the dipping sauce with wedges of lime and a sprinkle of coriander.