Summer Salad Rolls
Ingredients
Rice paper rolls
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1 beetroot, shredded
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1 carrot, shredded
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1 punnet cherry tomatoes, sliced
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2 large handfuls coriander
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1 large handful basil leaves
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1 large handful mint leaves
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12 rice paper wrappers
Tahini sauce
- 1 lemon, juice only
- 1 tbsp sauerkraut
- 2 tbsp tahini
- 1 tbsp white miso paste
- 1 tbsp coconut sugar
- 1 tsp white vinegar
- a thumb-sized chunk of fresh ginger
Method
Step 1. Prep all your veggies and herbs, and lay them out on a board next to you.
Step 2. Fill a large bowl with warm water.
Step 3. Dampen a tea towel and spread it out on your bench, next to the bowl of water.
Step 4. In the bowl of warm water, individually dip each rice paper wrapper for 4–5 seconds, or until it has just softened.
Step 5. Place the wrapper on the damp tea towel, and lay a little bit of beetroot and carrot, a few slices of cherry tomato, some coriander, and two leaves of basil and mint one-third of the way up the wrapper.
Step 6. Fold the bottom third of the wrapper up over the mixture, and tuck it in nice and tight. Then fold in each side to make a straight edge and close up each end of the roll. Roll up and away from you. Press the edge down and lay it facedown.
Step 7. For the dipping sauce, blend together all ingredients until nice and smooth.
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