Crunchy Summer Rolls with Grilled Halloumi
A brilliant and easy way to incorporate raw plant foods into your diet is through summer rolls, the healthy sister to spring rolls. They are literally fool proof so you can fill them with your favourite raw veg, making them a perfect weekday lunch. This recipe includes grilled halloumi, but baked tempeh would be a delicious vegan alternative.
Approx. 8 rolls Time: 20 minutes
Ingredients
Rice paper sheets
1 large carrot, peeled and cut into match sticks
1 avocado, diced
½ small mango, peeled and cut into match sticks
1 small cucumber, inner seeds removed and cut into match sticks
Handful spinach leaves
Pomegranate seeds
Toasted pumpkin seeds
Grilled halloumi
Peanut & Ginger Sauce:
4 tbsp smooth peanut butter
1 garlic clove, peeled
2 tsp rice vinegar
1 tsp ginger root, grated
1 tbsp maple syrup or raw honey
2 tsp soy sauce or tamari
Method
- Start by making the peanut sauce. In a high-speed blender add all ingredients until smooth. Set aside.
- Soak the rice paper sheets in warm water until softened.
- Prepare all of your fillings and set up your station so you’re ready to get rolling.
- Lay out your first rice paper on a board and carefully assemble a mixture of the fresh ingredients in the centre, aligned horizontally for easy rolling. Make sure to leave enough space around the edges to fold.
- Fold up the bottom side of the rice paper over the filling, then fold in the short sides and carefully roll upwards into a log. Make sure the sides are sealed tightly to avoid ingredients escaping when you dip!
- Repeat with remaining rice papers and serve with the peanut sauce.
