Summer rolls help you eat the rainbow and add some colour to June days, even when London weather is still stuck in February. These are perfect for a picnic or to take to a barbecue and show your omni friends that vegans eat more than houmous.
Rice paper spring roll wrappers
1/4 Savoy cabbage, thinly sliced
2 carrots, cut into long strips
1/2 cucumber, cut into long strips
1/2 pepper, cut into long strips
1/4 broccoli, cut into small florets
1 tbsp sesame seeds
1/2 red chilli, sliced
Squeeze of fresh lime
Handful fresh coriander
Prepare all your vegetables and lay them out.
Dip one rice paper sheet at a time into some warm water for about 5 seconds then place on plate or a chopping board. It will initially stil be quite stiff but it will soften up.
Arrange the vegetables in the middle of the wrapper. Leave 2-3cm at either side. Sprinkle with coriander, chilli and sesame seeds and squeeze on some lime juice.
The wrappers will now be softer and will stick together once rolled. To wrap them fold the bottom section over the vegetables, pushing them in towards the wrapper so they don’t escape and are tightly packed. Fold over the sides and then continue to roll upwards. Roll them very tightly.
They are best served immediately but they can be kept for a few hours – covered with a damp towl so they don’t dry up. Also recommended if making more than 4 at a time.
Serve with chilli sauce/oil, soy sauce or make a blend of peanut butter, soy sauce and lime.
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