Raw Veggie Summer Rolls with a Raw Sweet Chili Sauce

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

INGREDIENTS

8 rice paper wraps

3 carrots in varying colours if you have them

1 cucumber

1/2 red onion

1 mango

1 avocado

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


METHOD

  1. 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.

  2. 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.

  3. Finely slice the red onion, mango & avocado.

  4. 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.

  5. Fold in each end of the rice paper wrap, roll and tuck to form a cylinder.

  6. Serve along side the dipping sauce with wedges of lime and a sprinkle of coriander.



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