Author: Annelina Waller
Prep time: 35 mins
Total time: 35 mins
- About 9 rice paper (22cm diameter)
- Sauce
- Filling
- 1 package glass noodles, ready to eat
- ½ courgette, julienned and some slices
- 2 carrots, julienned
- 1 small avocado, sliced
- 2 handful salad
- Fresh mint
- Some peanuts
- some slices of radish plus yellow and candy cane beet
- Optional: 200 g firm tofu, fried with soy sauce, garlic powder and coconut sugar
- Coloring:
- 1 tbsp beet juice
- 1 tsp cumin mixed with 1 tbsp coconut cream
- 1 tbsp carrot juice
- For real color bliss, I like to take *Farbspaß Biovegan. It’s 100% natural.
- Start with your dipping sauce.
- While your sauce is simmering, color noodles.
- Once, your noodles are colored, fill a large bowl with warm tap water.
- Dip the rice paper wrapper into the water for several seconds making sure to get both sides soft
- Lay on a flat surface.
- In the center, layer your filling ingredients, start with those, you want to see on top. Be careful not to overfill.
- Roll up the rice paper halfway, then fold two sides of the rice sheet inward while continuing to roll.
- Repeat for the rest.
- Serve with your dipping sauce.
Recipe by Annelina Waller at https://annelinawaller.com/rainbow-summer-rolls/
3.5.3208