- About 10 rice paper (22cm diameter)
- Sauce
- Filling:
- 2 carrots, shavings
- 1 small salad, roughly torn
- ½ cucumber, shavings
- ¼ bunch mint leaves
- ¼ bunch cilantro leaves
- 1 cup sprouts
- ½ cup peanuts, chopped if you like, or roast
- 1 cup radish sliced
- ½ avocado
- 100 g soaked (ready to eat) brown rice noodles
- Optional: mini asparagus (raw), and 200g tofu, fried with soy sauce and coconut sugar
- Prepare your sauce
- Fill a large bowl with warm tap water
- Dip the rice paper wrapper into the water for several seconds making sure to get both sides soft
- Lay on a flat surface
- In the centre, layer your filling ingredients, be careful not to overfill
- Roll up the rice paper halfway, then fold two sides of the rice sheet inward while continuing to roll.
- Repeat for the rest
- Serve with your dipping sauce
- If you have any leftover veggies, enjoy them with the dipping sauce
Recipe by Annelina Waller at https://annelinawaller.com/summer-rolls/
3.5.3208