I don’t know about you, but in the warmer months I crave big salads, smoothies, fresh fruit, sushi and (of course) summer rolls. In my opinion, they’re an absolute winner. First, they are so quick and easy to make. You can also fill them with a plethora of raw vegetables for some serious nutritional punch. Not to mention the to-die-for peanut sauce. They’re certainly a crowd pleaser!
So if you’re stuck with what to make for lunch/dinner or you have an upcoming function that requires you to bring a plate of food that will be enjoyed by everyone, don’t hesitate to whip out this recipe. I especially love the combination of mango and basil.
Makes 8 rolls (serves approx. 2 people)
For the rolls:
- Fresh basil
- 2 cups red cabbage, sliced
- 1/2 large red capsicum, cut into thin slices
- 2 large carrots, cut into thin slices
- 1/2 large cucumber, cut into thin strips
- 3 leafs of kale, cut into thin strips
- 1 mango cheek, cut into cubes
- 8 rice paper sheets
For the dipping sauce:
- 2 tbsp peanut putter
- 2 tbsp coconut aminos
- 2 tbsp water
- Juice of 1/2 lime
- Sprinkle of chilli flakes
- Submerge a rice paper sheet in warm water, then lay onto a flat plate.
- Arrange the kale, red cabbage, red capsicum, carrots, cucumber, mango and basil leaves in the centre of the roll.
- Fold the top and bottom of the rice paper over the filling, then bring one side of the paper over the filling before bringing the other side over to seal the roll.
- Cut the roll in half with a wet knife.
- Repeat steps for each rice paper roll.
- In a small cup, add the peanut butter, coconut aminos, lime juice and water. Mix vigorously with a fork until a smooth consistency is reached. Add a sprinkle of chilli flakes (optional).
- Serve on your favourite platter and enjoy!