Jess Blair's fresh summer rolls recipe
Nutritionist and naturopath, Jess Blair shares a fresh and vibrant recipe that epitomises the essence of summer on a plate.
Summer Rolls - the perfect summer lunch
Ingredients:
- 1 pack of rice papers
- 1 cup cooked vermicelli noodles (or you could use quinoa for a protein boost)
- 1 cup thinly sliced vegetables (carrots, red cabbage, cucumbers, capsicum, lettuce or greens)
- 1 cup fresh herbs (mint, coriander, basil)
- Protein of your choice (cooked prawns, grilled chicken, tofu etc)
Homemade peanut satay sauce:
- 1/2 cup peanut butter
- 1 tbsp rice vinegar
- 1-2 tbsp tamari sauce
- 1 Tbsp honey or maple syrup
- Dash of toasted sesame oil
- Fresh garlic
Method:
- Prepare all the ingredients by slicing the vegetables, cooking the vermicelli noodles and cooking the protein if needed.
- Fill a large bowl with warm water. Dip one rice paper wrapper into the water for 5-10 seconds until it softens. Lay it flat on a clean surface to dry a little.
- In the middle of the rice paper, place a small portion of the noodles, sliced vegetables, herbs and protein.
- Fold the sides of the rice paper over the filling, then roll it tightly from the bottom making sure to keep it compact.
- Repeat with the remaining ingredients.
- Serve with Peanut satay sauce and enjoy!
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