Rainbow summer rolls

 Rainbow summer rolls

Ingredients

Servings:-7+

10 g ginger

5 g chili

4 tbsp rice vinegar

2 tbsp soy sauce

1 tbsp sesame oil

2 tbsp agave syrup

1 lime (juice)

1 tsp sesame seeds

3 carrots

1 cucumber

200 g red cabbage

1 mango

3 radishes

1 avocado

50 g cress

7 sheets rice paper (22 cm/8.5 in)

water

Metric

Imperial

Utensils

citrus presscutting boardknifesmall bowllarge bowl

Nutrition per serving

Cal

177Protein

3 gFat

6 gCarb

26 g

Step 1/3-

Finely chop the ginger and chill. Mix with the rice vinegar, soy sauce, water, sesame oil, agave syrup, lime juice, and sesame seeds in a bowl. Set aside.Save

10 g ginger5 g chili4 tbsp rice vinegar2 tbsp soy sauce1 tbsp sesame oil2 tbsp agave syrup1 lime1 tsp sesame seeds

citrus presscutting boardknifesmall bowl

Finely chop the ginger and chill. Mix with the rice vinegar, soy sauce, water, sesame oil, agave syrup, lime juice, and sesame seeds in a bowl. Set aside.

Step 2/3-

Peel and slice the carrots, and chop the cucumber and red cabbage into fine matchsticks. Finely slice mango, radish and avocado. Cut the cress.Save

3 carrots1 cucumber200 g red cabbage1 mango3 radishes1 avocado50 g cress

Peel and slice the carrots, and chop the cucumber and red cabbage into fine matchsticks. Finely slice mango, radish and avocado. Cut the cress.

Step 3/3-

Add some water to a deep bowl. Wet the rice paper with water and lay flat on a clean work surface. Assemble all ingredients except the sauce on the rice paper. Fold one side of the rice paper over the filling, then fold in the sides. Roll into a log, ensuring the sides are sealed tightly. Repeat with remaining rice paper and serve with sauce. Enjoy!Save

7 sheets rice paperwater

large bowl

Add some water to a deep bowl. Wet the rice paper with water and lay flat on a clean work surface. Assemble all ingredients except the sauce on the rice paper. Fold one side of the rice paper over the filling, then fold in the sides. Roll into a log, ensuring the sides are sealed tightly. Repeat with remaining rice paper and serve with sauce. Enjoy!

Enjoy with chef Asad abbasi