Keeping’ it fresh!
Nothing is better on a stinking hot day than a fresh’n light lunch that doesn’t make us lazier than we (already) are. So we put together some of summer’s freshness in our zesty, crisp, slightly sweet veggie rolls! With celery, carrot and pepper for a crunchy bite, sharp lemon juice and creamy tahini, these babies are sure to help us get through summer. Or at least a summer day.
They are quick and easy to put together and they make for a lovely lunch or afternoon snack. They’re especially perfect when dipped into one or two sauces – we went for a simple tahini sauce and a bit of hoisin sauce.
To make 5 rolls we used:
5 rice paper sheets 3 salad leaves, thinly sliced 1/2 carrot, julienned 1/2 red capsicum, julienned 1/2 yellow capsicum, julienned 1/2 celery stick, julienned 1/2 spring onion, julienned 4-5 tsp sesame seeds
We wrote more about the preparation and rolling technique here, but in a nutshell we prepared / chopped everything beforehand.
We then proceeded with dipping a rice paper sheet in water for 1-2 seconds, placing it on the chopping board rough side up and adding veg to it: few salad strips, carrot, capsicum (both colors), celery and spring onions. We topped everything with a teaspoon of super (sesame) seeds and rolled carefully.
Once all rolls were ready we made the tahini sauce, for which we used:
2 TBSP tahini 3 TBSP lemon juice 1 TBSP raw honey/agave nectar
Mix with a spoon until completely incorporated and smooth in texture.
For the hoisin sauce we used:
1 and 1/2 TBSP hoisin sauce freshly squeezed juice of 1/2 lime 2 tsp soy sauce 1 tsp chili sauce
Fresh thinking for healthy living!
C. & B.