Perfect picnic snack.
Hi, there. It’s me and my summer/spring rolls again. I can’t seem to get enough of them! They’re so perfect to eat on the go, at a picnic, as a snack or take away lunch. They’re super easy to make and go with almost anything you have in the fridge/pantry, no matter the season! I am determined to make them in every possible (natural) color available on this planet.
This time I combined red cabbage strips with fresh carrots, spring onions, bit of apple, avocado mixed with seeds and parsley (home grown. yey!) and dipped everything in soy sauce/hoisin sauce. De-lish!
To make 8 rolls we used:
8 rice paper sheets 1 cup red cabbage strips 1 carrot, julienned 1 apple, julienned 1 spring onion, julienned handful of parsley 1 avocado mixed with: 4 TBSP almond meal 3 TBSP crushed walnuts 1 TBSP linseed, ground 2-3 TBSP lemon 2 tsp sesame seeds pinch sea salt (optional) freshly ground black pepper (optional)
Once I chopped, sliced, washed everything, the assembly was very easy and only took 5-10 minutes for all 8 rolls. We wrote before about the rolling technique here, but in a nutshell, I dipped the rice paper sheet in water for 1-2 seconds, placed it on the chopping board rough side up, added veg to it and rolled carefully.
If you like ‘em (and if you like us *blush*) don’t forget to enter our very first giveaway to celebrate Women’s Day! We’re giving away the most adorable handmade, upcycled bag that can be yours in 2 itsy bitsy steps. Go HERE (and scroll down) to see how.