When summer rolls around I love incorporating more raw fruits and veggies into my meal rotation. I love this recipe because you do not even need to turn on a stove. There is little time to prep and it can be made ahead of time. It is the perfect poolside appetizer or light meal. Try adding cooked shrimp, tofu or leftover chicken. If you have little ones at home (and the patience) try making them together and ask them to point out the colors of the rainbow.
Ingredients:
Summer Rolls
2 carrots, shredded
2 beets, shredded
1 mango, thinly slices
1 handful fresh cilantro or mint, chopped
1 handful fresh basil leaves
1/4 red cabbage, shredded
2 teaspoons toasted sesame oil
1 lime, juiced
Peanut Chili Sauce
1/4 C peanut Butter
2T honey
2T tamari
1T red chilie paste
1/4t freshly grated ginger
¼ C water boiling water
Directions
1. Put the vegetables and mango, cilantro or mint in a large bowl; toss with sesame oil and lime juice and a pinch of sea salt.
2. Place 3 cups of hot water large shallow bowl. Immerse the rice paper wrappers in the hot water for 10 seconds to soften, then place on a slightly damp towel.
3. To form the rolls, lay a rice paper wrapper on a flat surface. Place the cilantro or mint leaves across the bottom third of the wrapper with a small amount of vegetable filling on top.
4. Carefully fold the bottom of the wrapper up to cover the filling. Fold in the left and right sides, then tuck and roll it over once. The basil leaves will show through the transparent rice paper. Arrange the finished rolls on a platter and cover with a damp towel.
5. For the sauce, place ingredients in a small or medium pot over medium heat. Whisk until the ingredients have come together and is a good think sauce like consistency.
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