One of my family’s favorite recipes: Rainbow Summer Rollups
One of my daughter’s and my all time favorite vegan recipe are these delicious Rainbow Summer Rollups. They are so simple and fun to make and you can just stuff in all the ingredients you like. And fast! We used our food processor and a knife to chop and slice.
They are the perfect snack for when it’s hot outside or when you need a quick but energising lunch because they are loaded with fresh greens, fruits and healthy fats. Of course…we made them for dinner last night.
I like to fill them with avocado, carrots, cucumber, red cabbage, papaya/mango and pomegranate seeds, but basically I always end up using whatever fresh fruits and veggies I have in the fridge at the moment. I love to dip them into peanut sauce (recipe below) but you could also just mix up a spicy vegan mayonnaise or Bragg’s Amino Acid or teriyaki sauce.
1. Slice all the vegetables and fruits into thin strips/pieces about 5-6 cm long. Or use your spiralizer or food processor.
2. Take a rice paper wrapper and soak it into warm water from both sides until it softens. (About 15-20 seconds)
3. Place it on a damp linen and arrange the fresh ingredients in the centre of the sheet horizontally (starting with the romaine 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 rolling, place them on a plate to dry a little...then 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).