Rainbow Summer Rolls

So, you liked the No-Bake Energy Bites from last time, didn’t you? I knew you would. After I make a fresh batch, I can’t pass by the fridge without popping one into my mouth, and that can spell T-R-O-U-B-L-E!

Recently, with the increased emphasis on the importance of fruits, vegetables and other whole foods–and their link to cancer prevention–everyone is jumping on the plant-based bandwagon. You’ll find countless blogs devoted to plant-based recipes and endless information like MD Anderson, one of the world’s leading cancer authorities.

And that’s why I decided to showcase a quick, easy, plant-based recipe this time around. One of my breast cancer survivor friends recently made a batch and posted it to Facebook. Welcome to Rainbow Summer Rolls! Okay, so vegetables aren’t your thing? Not your family’s thing? No sweat! These colorful, tasty summer rolls will appeal to even the pickiest of eaters. And the sauce. Ahhh, the sauce. Wait ‘til you taste it!

This recipe, straight from The Tasty K, can be found here, but I’ve also included it below:

The Tasty K – Rainbow Summer Rolls

The added bonus? The Tasty K has posted a tutorial on their Facebook page showing you just how to wrap these like professional restaurants do! If you’ve visited the Cheesecake Factory, or even random eateries serving Asian cuisine, I’m sure you’ve gazed at perfectly wrapped rolls with envy. Now yours can be beautiful, too. Enjoy!

Rainbow Summer Rolls

rainbowrolls

Prep time: 15 mins Cook time: 20 mins Total time: 35 mins

Ingredients

For the rolls:
• rice paper
• lettuce
• cucumbers
• carrots
• avocado
• papaya/ mango
• pomegranate seeds
• red cabbage

For the sauce:
• 1 Tbsp peanut butter
• 2 tsp soy sauce
• 1 garlic clove, minced
• ½ tsp Sriracha sauce
• 2-4 Tbsp hot water (depends on desired consistency)

Instructions:
1. Slice all the vegetables and fruits into thin strips/pieces about 5-6 cm long.
2. Take a rice paper wrapper and soak it into warm water from both sides until it softens.
3. Place it on a cutting board and arrange the fresh ingredients in the centre of the sheet horizontally (starting with the lettuce).
4. Fold the rice paper over the ingredients (pushing them back) and fold the sides in towards the middle like a burrito. Roll it up firmly until the end and put aside.
5. After you finished the rolls you can cut them in half and place on a serving platter or a bowl.
6. For the sauce, mix all ingredients together and stir until you get a creamy dip (add more water for desired consistency).

Victorious Val

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