These fruity summer rolls are the perfect dinner on a hot summers evening.
They are fresh and light and will leave you satisfied, but not heavily full.
Enjoy them with soy sauce or some creamy peanut dip.
[:de]Kategorien[:en]Course Tags[:]
Main Course, Side Dish
pinch ofcayenne pepper, ground ginger and curry powder
For the summer rolls
100gglass noodles
1medium carrot
1/3cucumber
1small red pepper
3-4radishes
1avocado
1/2ripe mango
3green lettuce leaveswashed and dried
some fresh parsley or coriander leaves
6rice papers
[:de]Anleitung[:en]Instructions[:]
For the marinated mushrooms
Slice the mushrooms (2-3-mm), put them in a bowl with the remaining ingredients and stir well.
Make sure all the mushrooms are well coated, and let them sit for at least 4 hours in the fridge. The mushrooms will release some juice and get softer while marinating.
For the summer rolls
Cook your glass noodles according to package instructions. Set aside and let them cool down.
Wash the carrot, cucumber, pepper and cut them into thin, approx. 10 cm long slices. Peel the avocado and mango and cut them, too. Slice the radishes.
Fill a large bowl with warm water. Take 1 rice paper and dunk it in the water for 5 seconds (not longer! Otherwise it will get too soft and tear easily when you try to roll it up later). Then place it on a large plate.
Now you can fill it with your prepared veggies, carefully fold the rice paper and roll it up.
[:de]Anmerkungen[:en]Notes[:]
I always choose organic produce whenever possible. It's not only much better for my health (and yours, too), but also for our environment. 🌍💫💚