Summer Rolls Retuschiert

Summer Rolls with a Peanut Dip

20—30 Min

If you fancy something small on hot summer days, then these light rolls are just the thing: They are packed full of fresh vegetables, salad leaves and rice noodles and served with a wonderfully spicy peanut dip seasoned with our Veggy Hot + Spicy mix. Be warned: They taste so good that even with the heat you won't want to stop eating them!

Ingredients 2 Portions

  • 50 gRice noodles, cooked
  • 8 Sheets of rice paper
  • 1 pieceCarrot
  • 0.5 pieceCucumber
  • 1 pieceAvocado
  • 4 pieceSalad leaves
  • 1 Bunch of cilantro
  • For the peanut Veggy dip

    • 1 pieceGarlic clove
    • 1 pieceOrganic ginger, thumb-sized piece
    • 2 tbsp.Maple syrup
    • 85 gPeanut butter
    • 30 mlWater
    • 2 tbsp.Soy sauce
    • 1 pieceLime

Preparation

  1. 1

    Add the garlic and ginger to a blender and chop up small. Alternatively, use a knife to thinly slice them. Then add all the other ingredients to the blender and blend until smooth. Alternatively, whisk by hand until smooth.

  2. 2

    Peel and clean the carrot and wash the cucumber. Cut the carrot and cucumber into thin sticks. Wash and dry the salad leaves. Wash the cilantro and pat dry. Halve the avocado, then peel it and slice it into strips.

  3. 3

    Now follow the below steps in order: Soak each sheet of rice paper individually in a pan filled with water for a few seconds. Initially the sheets will become harder, but then they will gradually soften as they are filled.

  4. 4

    Place a little of each vegetable and the rice noodles in the middle of the rice paper and drizzle around 1 tsp. of the sauce over them. Fold the sides of the rice paper over the filling a little, then carefully roll until the rice paper securely holds the filling in place.

  5. 5

    Serve the finished rolls on plates and enjoy.