It finally feels as is summer is coming to Finland. The snow has stopped and my balcony furniture has been brought out of storage! Today we have been cycling around Helsinki and enjoying terrace season at Birgitta. The weather inspired me to make these beautiful rainbow summer rolls. They are so colourful and simple to make. I love the crunchy fresh vegetables with the peanut dipping sauce. Feel free to add tofu or another source of protein as you wish, but I kind of like these in all their veggie glory.
Rainbow rolls with peanut dipping sauce – serves 2 – 3 people
10 Rice paper spring roll sheets
1 pack of vermicelli rice noodles
colourful veg for filling (avocados, peppers, cucumber, carrots, red cabbage etc)
shoots, cress or crunchy lettuce
small bunch of coriander or mint
For the sauce:
4 tbsp crunchy peanut butter
2 tbsp gluten free soy sauce
2 tbsp coconut or palm sugar
juice of 1/2 lime
1 tsp sriracha chilli sauce
Soak the rice noodles in hot water for ten minutes until they soften. Meanwhile dip the rice papers in warm water and layer between damp sheets of kitchen paper/ paper towel and leave for 2 minutes until they become soft and semi-transparent.
Take a sheet of rice paper and place you veg in tight rows in the centre of the round. Top with a handful of drained rice noodles, a little of the fresh herbs and a bunch of shoots or lettuce, depending on what you are using. Fold over the top end of the rice paper, roll the sides over the filling and finally fold the bottom end to seal the filling into the roll. Repeat until you have used up all your rice papers.
To make the dipping sauce, simply whisk together all the ingredients and then thin a little with some warm water.
I have been lucky enough to test New Whites new product. While I normally try to use vegan products I have some vegetarian readers. New Whites is made from 94 % egg white and is packed with protein. So for any vegetarians reading, this is a good edition to the rainbow rolls if you want to up your protein.