Homemade Fresh Summer Rolls that are healthy, adaptable, and make a wonderful light dinner, lunch, or appetiser.
Preparation time: 40 minutes
70g Original pili nuts
10-15 rice paper sheets
1 small cayenne (chopped)
1 thumb ginger (thinly chopped)
1/2 cucumber (cut in small cubes)
2 tomatoes (cut in small cubes)
1 avocado (chopped)
2 carrots (grated)
Cut all of the ingredients for the filling, our suggestion is to cut it thin as it will be easier to wrap it after.
When you are ready to make the rolls, dip one of the rice papers in a bowl of lukewarm water, moving it around until the whole rice paper is soft – about 10-15 secs – then drain on a tea towel.
Place rice paper sheet on a board, first add the spinach, followed by carrots, ginger, avocado, pili nuts and the rest of ingredients. Don’t overfill the five papers or they will be hard to roll. Lift the edge of the rice paper nearest to you over the filling and hold the filling in position with your fingers. Start rolling it up tightly and keep rolling until the whole filling is covered. It is perfect served with peanut & pili nut butter mixed with garlic, soy sauce, and ginger. Enjoy!