Vegan fresh vegetable summer rolls with peanut dip

Vegan fresh vegetable summer rolls with peanut dip: rice paper, glass noodles, carrot, cucumber, pepper, mint and coriander with a creamy dip of peanut butter, lime and soy sauce.

At a glance

• Serves 2
• Prep time: 20 min
• Cooking time: 5 min
• Total time: 25 min
• Calories: 310 kcal per serving
• Protein: 10 g
• Fat: 14 g
• Carbs: 38 g

Ingredients

• 1 carrot
• ½ cucumber
• 1 tbsp lime juice
• 50 g glass noodles (rice noodles)
• 8 sheets of rice paper
• 2 tbsp peanut butter
• 1 red pepper
• 1 handful of mint
• 1 handful of coriander
• 1 tsp yacon syrup
• 1 tbsp soy sauce

Method

You’ll need: chopping board · knife · sieve

1. Wash the carrot, cucumber and red pepper and cut into thin matchsticks. Roughly pick the mint and coriander leaves.
2. Cook the glass noodles according to the packet instructions, drain and leave to cool briefly. Toss loosely with a little lime juice.
3. For the dip, stir the peanut butter with the soy sauce, yacon syrup and the rest of the lime juice until smooth. If needed, loosen with a little water to make it creamier.
4. Dip the rice paper sheets one at a time briefly into lukewarm water and lay them on a clean work surface. Fill with glass noodles, veg, mint and coriander.
5. Fold in the sides and roll up the summer rolls tightly. Carry on until everything is used up.
6. Serve the summer rolls with the peanut dip. They're best eaten fresh.

Good to know

Summer rolls are fresh and crunchy. What I like about them is how bright they look – and how pretty they are on the plate without much effort.

Swaps

Peanut butter → almond butter (also provides unsaturated fats and some vitamin E; contains tree nuts); glass noodles → wholegrain rice noodles (usually a little more fibre); yacon syrup → date paste (unrefined sweetness with a few more minerals); coriander → Thai basil (aromatic, with a similar fresh profile)

Allergens

Contains peanuts, soya and gluten (soy sauce). Good for children if the rolls are cut small; in pregnancy it's fine as long as the veg is washed well – and as always with herbs like coriander, use them only fresh and well washed.

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