Rainbow summer rolls
Ingredients
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citrus press, cutting board, knife, small bowl, large bowl
Nutrition per serving
Step 1/ 3
- 2⅞ g ginger
- 1⅜ g chili
- 1⅛ tbsp rice vinegar
- ⅝ tbsp soy sauce
- ¼ tbsp sesame oil
- ⅝ tbsp agave syrup
- ¼ lime
- ¼ tsp sesame seeds
- citrus press
- cutting board
- knife
- small bowl
Finely chop the ginger and chill. Mix with the rice vinegar, soy sauce, water, sesame oil, agave syrup, lime juice, and sesame seeds in a bowl. Set aside.
Step 2/ 3
- ⅞ carrots
- ¼ cucumber
- 57⅛ g red cabbage
- ¼ mango
- ⅞ radishes
- ¼ avocado
- 14¼ g cress
Peel and slice the carrots, and chop the cucumber and red cabbage into fine matchsticks. Finely slice mango, radish and avocado. Cut the cress.
Step 3/ 3
- 2 sheets rice paper
- water
- large bowl
Add some water to a deep bowl. Wet the rice paper with water and lay flat on a clean work surface. Assemble all ingredients except the sauce on the rice paper. Fold one side of the rice paper over the filling, then fold in the sides. Roll into a log, ensuring the sides are sealed tightly. Repeat with remaining rice paper and serve with sauce. Enjoy!
Enjoy your meal!
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