These gems came about when I bought the new Jessica Sepel cookbook (and had the wonderful opportunity and pleasure to meet Jess) and found a recipe for her Healing Peanut Sesame Dressing that sounded so good. Except that I don’t really like peanut butter…and I am terrible at following recipes, but I do get inspired by them. So, the dressing is a version of Jess’s with almond butter instead of peanut and then the summer rolls are a super quick way to get loads of veggies into you. You can make life easy by buying the pre-shredded beetroot and carrot (or even the pre-done asian style coleslaw – just throw out the dressing it comes with). Simply add avo, lots of fresh herbs, any other veggies you like and even protein if you desire and roll, dip and enjoy!
Summer Rolls with Spicy Almond Dressing
4 rounds of rice paper
1/2 and avocado, thinly sliced
A handful of shredded carrot
A handful of shredded beetroot
A handful of shredded wombok (Chinese cabbage)
12 large mint leaves
12 basil (or thai basil leaves)
1 Lebanese cucumber, cut into batons
1/3 cup white balsamic vinegar
2 tbspn tamari
1 tspn chilli flakes
1 tspn fresh ginger, finely grated
2 tspn sesame oil
2 tbspn almond butter
1 tspn honey
1 tspn black sesame seeds
1 tspn toasted sesame seeds
For the dressing, please all ingredients in a jar and shake or whisk to combine. Taste and adjust to your liking.
For summer rolls, assemble one at a time.
Place rice paper sheet in a shallow dish with warm water for about 20 seconds. Lift, shake of excess water and place down on a tea towel.
Layer one quarter of each of the portions of avocado, cucumber, shredded veggies and the herbs about one third of the way up the rice paper. Drizle with some dressing then begin to fold the rice paper up from the bottom, pushing the filling down with your fingers. Fold in the sides and then continue to roll the rice paper up to encase the filling.
Repeat with remaining rice paper and vegetables.
Serve with dressing as a dipping sauce.
Please don’t be limited by the ingredients set out here. Rice paper rolls (Summer Rolls) are a wonderful vehicle for any raw or cooked vegetables and work week with any soft herbs. Other things to incorporate are shredded cooked chicken, hot smoked salmon, brown rice noodles, canned tuna, sliced boiled eggs, tofu, tempeh or anything that you have in your fridge.
Likewise the dressing can be made with any nut or seed butter and can be adapted to your taste by using more honey to sweeten, less chilli or ginger to lessen the heat and even less vinegar if it is too tangy.
This dressing makes more than you will need, so store the remainder in a sealed jar in the fridge for up to 5 days for an easy addition to any salad you make.