Summer rolls are an ultimate favourite the real beauty is you can use any fruit or vegetable you want. We sprinkle ours with our Power of Three flakes or dulse flakes for extra nutrients and flavour.
Serves 4
Prep time 30 minutes
Ingredients
- 8 sheets rice paper
- 1 carrot (julienne), 1 cucumber (julienne), 1 capsicum (julienne), 1 apple (julienne)
- 1/2 cup spinach leaves
- 2 eggs (fried)
- 1 tsp vegetable oil
- 1 tsp power of three or dulse flakes
- 1 cup bean sprouts
Sauce
- 2 tbsp water
- 1 tsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp peanut butter
- 1 pinch chilli flakes
Directions
- Place all sauce ingredients in a bowl and mix and set aside.
- Crack eggs, beat and fry. Cut into thin long slices.
- Julienne apples, carrots, capsicum, and cucumber and set aside in separate piles.
- Pour warm water into a large bowl or 9-inch square or round baking pan. Working with one at a time, dip the rice paper wrapper into the warm water for 15-20 seconds. You want the wrapper to be soft, yet still slightly firm. Immediately remove from the water and place flat onto a work surface ensuring you let the water drip off.
- Layer a few pieces of spinach in the middle of the wrap as if you were making a burrito then add a few sticks of capsicum, carrot, cucumber, egg, and apple. Try not to overstuff the roll. Start small then add more, as needed, as you roll each one.
- Roll everything up tightly. To do so, gently place the top and bottom of the roll over the filling then, place the right-hand side wrap under the filling and roll and use your hands to tuck the filling in as you go.
- After rolling each, place on a serving plate and serve with peanut sauce.
