Vegan summer rolls with peanut dip
Our vegan summer rolls with avocado, carrot, beetroot, cucumber and peanut dip are a guaranteed summer hit at garden parties. Finger-licking good!
Preparation:
- For the peanut dip, squeeze the lime and pour the juice into the mixer together with the other ingredients, apart from the peanut butter. Blend. Then add the peanut butter and blend again briefly until you have a smooth sauce. Pour into a small bowl and set aside until ready to serve.
- Wash the vegetables and lettuce. Chop the lettuce. Slice the vegetables and avocado into long strips for the summer rolls.
- For the summer rolls, prepare a bowl of warm water. To roll the summer rolls, briefly place a sheet of rice paper in the bowl of warm water to soften. Then place the paper on a large plate and top with vegetables, herbs and lettuce. Fold down the top and bottom edges of the rice paper, then roll. Repeat with the remaining sheets.
- Enjoy the summer rolls with the dip.
General information
Ingredients
For the summer rolls
Rice paper
6 sheets (available from Asian shops)
Lettuce leaves
6 pc
Carrots
1
Beetroot
1
Cucumber
1/2
Avocado
1
For the peanut dip
Crunchy peanut butter
80 g
Lime
1/2
Ginger, peeled
10 g
Clove of garlic
1 (approx. 5 g)
Hermesetas Granulated
2 tbsp
Soy sauce
1 tbsp
Water
40 ml
Nutritional information
Recipe:
Portion:
kJ
4582
2291
kcal
1091
545
Protein g
28.5
14.5
Carbohydrates g
63
31.5
Fat g
80
40
