As a summer starter, sharer or meal, these rainbow rolls are sure to brighten your day!
Serves 2 -
6 rice paper wraps
½ cucumber, cut into thin strips
One carrot, cut into strips
One red pepper, cut into strips
Small chunk purple cabbage, cut into slices
½ ripe mango, cut into cubes
2 spring onions, sliced
Small handful coriander, finely chopped
2 tbsp peanuts, finely chopped
For the peanut butter dipping sauce –
4 tbsp smooth, natural peanut butter
3 tbsp Vita Coco Coconut Milk
1.5-2 tbsp tbsp tamari or coconut aminos
1 clove garlic, minced
½ tsp ginger paste
½-1 tsp chilli flakes
1 tsp coconut honey
2-4 tbsp water, to thin
Salt, to taste
1) Start by making your dipping sauce. Whisk all ingredients to
gether (the tamari and chilli flakes to taste), adding water until you get the consistency of sauce you desire.
Season to taste, then spoon into a bowl, cover and place in the fridge.
2) Prepare your rice paper wraps according to packet instructions (we found that
preparing one at a time i.e dunking them in water just before you fill them makes
for less mess and breakage!)
3) Arrange the veggies, mango peanuts, coriander and spring onions
into the centre of each wrap (just don't pile too high), allowing an inch or two of space along
each side. Fold the side of the rice paper over the vegetables then, holding everything in place,
fold over the remaining side you want the wraps to form an almost cylinder shape before folding up the outer edges.
Cut in half, then cover in clingfilm and set aside (this helps to prevent them from sticking to surfaces).
4) Repeat with your remaining wraps.
5) Remove from the wraps and serve immediately with dipping sauce, or
place in the fridge until ready to enjoy.
Make sure to share your snaps on instagram @VitaCocoEU!