Fresh Summer Rolls

Summer Rolls

Aah, summer. Lazy days sitting outside in the sun.

While I am enjoying the great outdoors, I want to have a quick, fresh and easy meal that I can share with friends. These summer rolls will really hit the spot.

I like to prepare the sauce ahead of time (it will keep in the fridge for 4-5 days), cut up my filling ingredients and then let each of my guests build their own rolls. Alternatively, if you are having a posh get together, you can make your rolls before your guests arrive and serve them as appetisers. If dining alone, these summer rolls are great for a light lunch.

Fresh summer rolls

Nut sauce

  • 1 Garlic cloves, minced
  • 1 Tablespoon chunk of ginger, peeled and finely chopped or grated
  • 2 Tablespoons Tamari
  • 2 Tablespoons Maple syrup or Honey
  • 2 Tablespoons lime juice
  • Chilli powder, to taste
  • 1/3 cup Nut Butter (see my recipe for nut butter here)
  • Water as needed

Place all ingredients into food processor or blender. Mix together until smooth adding cold water as needed. I like my sauce reasonably thick so that it sticks to rolls when I dip them in. Feel free to make it thinner. Set aside in a bowl.

Rolls

  • Cooked vermicelli (rice noodles)
  • 5-8 Rice paper sheets
  • 1 Carrot
  • 1 Avocado
  • 1/3 Cucumber
  • Fresh basil
  • Fresh cilantro (coriandar)
  • Baby Spinach leave
  • Any other veggies of your choice.

Cut all the veggies into thin strips. Dip your rice paper sheets in warm water so they soften and become pliable (do this one at a time), then arrange your fillings in the middle. Fold over two ends, then wrap it up like a burrito, making it as tight as possible.  Don’t over fill your rice paper sheets or the tend to split open. Dip into the nut sauce. Enjoy!

Tip: I found the Tamari, rice noodles and rice paper sheets in the Asian section of my supermarket. The rice noodles and rice paper rolls came as a packaged set.

This nut sauce is also great with grilled or BBQ chicken fillets.

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