Summer Rolls with Thai Dipping Sauce |
- rice paper
- Sauce:
- 3 tbsp tamari or soy sauce
- 3-5 tbsp warm water
- 3 tbsp coconut sugar
- 3 tbsp rice vinegar, balsamic or lemon juice
- 1 glove garlic, minced or mashed
- 1 tsp chunk of ginger, finely chopped or grated
- Chilli (fresh or flakes)
- Optional: 2 heaping tsp peanut butter
- Filling:
- 2 red carrots, thinly chopped or shredded
- 2 orange carrots, thinly chopped or shredded
- 8-10 cherry tomatoes, sliced
- ½ cup parsley leaves
- ¼ cup mint leaves
- ¼ cup cilantro leaves
- ½ cup corn
- ½ cup sprouts
- 250g soy sauce marinated firm Tofu
- 1 cup soaked (ready to eat) glass noodles or kelp noodles (are raw food)
- Stir your dipping sauce ingredients together, heat in a small pot and simmer until sauce is getting thicker
- Fill a large bowl with warm tap water
- Dip the rice paper wrapper into the water 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, just enjoy them with the dipping sauce
Recipe by Annelina Waller at https://annelinawaller.com/summer-rolls-with-thai-dipping-sauce/
3.5.3208