Summer Rolls with Peanut Sauce
These brightly-colored rolls look particularly good when you arrange them in a circle on a large plate with the peanut sauce in the middle. And furthermore, because the rolls are vegan and full of fresh fruit and vegetables, you can nourish your conscience as well as your body.
Ingredients
- 5 oz peanut butter
- 1 tbsp grated ginger
- 1 chopped garlic clove
- 2 tbsp maple syrup
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp chili sauce
- 1 lime
- 5 fl oz hot water
- red cabbage
- 0.5 lemon
- 3.5 oz glass noodles
- rice paper
- lettuce
- fresh mint leaves
- cucumber
- pepper
- carrot
- avocado
- mango
Instructions
- Put all the ingredients for the sauce in a bowl in sequence and stir them until a homogenous mixture forms. If the peanut butter won't fully dissolve, use a hand blender.
- Chop the red cabbage, put it in boiling water, and then add the juice of half a lemon.
- Remove the red cabbage and pour the still hot water over the glass noodles. The noodles don't need to be cooked further. Hot water is sufficient for soaking them. After about 10 minutes, take the dyed, softened noodles out of the water.
- Dip the rice paper briefly in water to make it soft and flexible. Spread it out on your work surface. Cover a strip in the middle of the paper with a small lettuce leaf, a mint leaf, and individual strips of cucumber, pepper, carrot, avocado, and mango.
- Cover the filling with a small portion of glass noodles. First fold the lower section of the rice paper and then the sides over the filling. The soft paper will stick to itself and hold the rolls together.
