Cook noodles in red cabbage water and roll them in paper
If the spring roll had a little sister, it would surely be the summer roll. Not known by so many people, the difference lies in the fact that summer rolls are served cold and wrapped in rice paper. This makes them not only ideal as a light appetizer, but also for hot days.
For the peanut sauce:
- 5⅓ oz peanut butter
- 1 tbsp grated ginger
- 1 chopped garlic clove
- 2 tbsp maple syrup
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp chili sauce
- 1 lime
- 5 fl oz hot water
For the summer rolls:
- red cabbage
- ½ lemon
- 3½ oz glass noodles
- rice paper
- some fresh mint leaves
1. Put all the ingredients for the sauce in the bowl in sequence and stir them for as long as it take to form a homogenous mixture. If the peanut butter won't fully dissolve, a hand blender can help.
2. Chop the red cabbage, put it in boiling water and then add the juice of half a lemon.
3. Remove the red cabbage and pour the still hot water over the glass noodles. The noodles don't have to be cooked on top of this. Hot water is sufficient for soaking them. After about 10 minutes you can take the dyed, softened noodles out of the water.
4. Dip the rice paper briefly in the water. This will make it soft and flexible. Spread it out on your work surface. Cover a strip in the middle of the paper with a small lettuce leaf, a mint leaf, and individual strips of cucumber, pepper, carrot, avocado and mango.
5. Cover the filling with a small portion of glass noodles. First fold the lower section of the rice paper and then the sides over the filling. The soft paper will stick to itself and hold the rolls together.
These brightly-colored rolls look particularly good when you arrange them in a circle on a large plate with the peanut sauce in the middle. And furthermore, because the rolls are vegan and full of fresh fruit and vegetables, you can nourish your conscience as well as your body.
And if it's put you in the mood for making more eyecatching dishes, give the Japanese Raindrop Cake a try.