Summer rolls are a staple in my house, and the filling can be anything you have in the fridge (smoked tofu is great). If you can’t find edible flowers simply use herb leaves. I also like to put some of the dipping sauce inside the roll instead so they’re a bit easier to eat.
Rice paper is readily available – the yellow wrappers are coloured with turmeric.
Makes 16 / 55 cals per serve
16 sheets rice paper (10-12 inch diameter)
50g rice vermicelli, soaked in boiling water and drained (do not rinse)
15-25 edible flowers depending on size
8-10 leaves butter lettuce
1/4 small purple cabbage, shredded
2 carrots , cut into matchsticks
1 red or yellow pepper, fine julienne
1 cucumber, cut into matchsticks
1/4 bunch coriander
1/4 bunch mint, leaves only
Dipping sauce:
200ml peanut butter
2 tbsp tamari
1 tsp Sriracha (optional)
- Dip one sheet of rice paper in warm water (frying pan works well), shake off excess water, and lay sheet down on cutting board or clean kitchen towel on a flat surface.
- Carefully place edible flowers/petals face down about ⅓ to ½ of the way away from the bottom.
- Lay one butter lettuce leaf on the rice paper sideways over the flowers.
- Place vegetables and noodles on top of the lettuce and add a few herbs.
- Lift the edge closest to you and gently pull the edge up and over the filling ingredients. While holding the edge, fold the side ends of rice paper over each side.
- Then continue rolling the Fresh Spring Roll into a cylinder. The far edge of the rice paper will “seal” closed on its own.
- For sauce, combine ingredients in a small saucepan and heat gently with 50ml water, stir until a sauce forms, adding more water if needed for desired consistency.
