Vegan Summer Rolls

I absolutely love summer rolls. Not only can you fill them with anything you want but you can dip them in whatever sauce you want too!

Summer rolls can either be assembled in advance or if you prepare all the ingredients ahead of time, you and your guests can assemble them at the table.

Serves: 2-4 Preparation time: 10 minutes

Note: It's advisable to prepare the ingredients no more than 30 minutes before filling the summer rolls to keep everything nice and fresh.

Ingredients:

1/2 small cucumber, peeled and julienned 1 large carrot, peeled and julienned 6 radishes, julienned 2 spring onions, trimmed and julienned 8 asparagus tips, blanched and cut in 1/4 1 avocado, sliced and drizzled with juice of 1/2 lime 8 lettuce leaves A handful of fresh mint, basil and coriander 8 large rice paper wrappers 50g of dried cellophane (bean thread) noodles

For the Peanut Sauce:

1/2 cup of smooth peanut butter 1/4 cup of rice wine vinegar 2 tablespoons of tamari/soya sauce 1/2 to 1 tsp of Sriracha sauce/chilli sauce 1 tsp of sesame oil 1 tsp of sesame seeds Water

Equipment: A large platter 1 large shallow plate per person Whisk Bowl(s) for dipping sauce

1. Make the peanut sauce first by putting all the ingredients in a bowl and whisking until blended. Add a little bit of water at a time until you have the desired consistency. Set aside.

2. In a small bowl, soak the noodles for 4 minutes in freshly boiled water. Drain and put on the centre of a platter. Arrange the julienned vegetables, avocado and herbs around the noodles so that you and your guests can pick your desired ingredients. Put the lettuce leaves in a separate bowl.

3. To make the summer rolls, fill a large and shallow plate with lukewarm water. Carefully wet a rice paper in the water until pliable and then lift it to another plate (slightly wet to prevent sticking). In the middle of the wrapper add an assortment of julienned vegetables, avocado asparagus etc. Add a few herbs and about a tablespoon full of noodles, making sure you don't overload the wrapper. Top the ingredients with a lettuce leaf and carefully fold the bottom half of the wrapper over the ingredients, tucking it in tightly. Next, fold over the sides and roll the summer roll over itself to close. See photos: