Recipe: Summer Rolls

Inspired by Katie’s Asian Retreat this week’s recipe is raw, pure and delicious.  Summer Rolls to encourage that sunshine…


Peanut sauce:
2 garlic cloves, minced
1 tablespoon chunk of ginger, peeled and finely chopped
2 tablespoons each of tamari, maple syrup, and lime juice
Chili powder, to taste
1/3 cup peanut butter
1/3 cup water (more or less as needed)

1 cup cooked vermicelli (AKA rice noodles)
5-8 rice paper sheets
1 carrot, sliced thinly
1 avocado, sliced
1/3 cucumber, finely sliced
1 cup fresh basil
1/2 cup coriander
5-8 kale leaves, shredded
1/2 red pepper, finely sliced


To make the peanut sauce: blend or mix together all the ingredients until smooth. If you like, sautee the garlic and ginger first to bring out more flavour. Set aside in a bowl.

To make the wraps: cut all the veggies into thin strips. Dip your rice paper sheets in warm water so they soften and become pliable (do this one at a time), then arrange your fillings in the middle. Fold over two ends, then wrap it up like a burrito, making it as tight as possible. It might take a few tries to get it perfect but really it’s as simple as that. Serve with the sauce for a deliciously light and healthy snack.

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