This summer roll recipe from the book Super (Good) Food by nutritionist and performance food coach Marcus Schall brings the warm season straight into your kitchen!
This summer roll recipe is also available in a vegan version. Just give it a try and enjoy. Enjoy!
For the summer rolls
- Ingredients for 12 rolls
- 50 g glass noodles
- 1 handful of herbs, e.g. coriander and Thai basil
- 12 light green leaves of savoy cabbage
- 1 handful of sprouts
- Almost 1/4 head of red cabbage
- 4 medium-sized brown mushrooms
- 180 g poultry or 180 g tofu
- sesame oil
- Salt
- Some soy sauce and rice syrup (for the tofu version)
- 12 sheets of rice paper (diameter 22cm)
For the soy dip
- 1 tbsp sesame seeds
- 1 small garlic clove
- 10 tbsp soy sauce
- 2 tbsp maple syrup
- 4 tbsp lemon juice, freshly squeezed
- Some wasabi paste
For the chili sauce
- 2 - 3 tbsp chili paste
- 1 - 2 tsp Manuka honey or another honey, or rice syrup for the vegan version
preparation
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For the summer rolls, prepare the glass noodles according to the package instructions. Wash the herbs and toss them dry. Pick off the leaves. Wash the savoy cabbage and pat them dry. Wash the sprouts and pat them dry or spin them dry. Wash and trim the red cabbage, and cut it into very fine strips with a sharp knife or shred it with a kitchen slicer.
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Clean the mushrooms with a vegetable brush or paper towel and cut into thin strips. Wash the chicken, pat dry, and cut into thin strips. Heat a little sesame oil in a pan and fry the meat for 4 to 5 minutes. Add the mushrooms and fry briefly. Season with salt. For the tofu version, chop the tofu into small pieces and fry until crispy. Season with a little soy sauce and rice syrup.
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For the soy dip, toast the sesame seeds in a hot pan and let them cool slightly. Peel and finely chop the garlic. Mix with the sesame seeds and the remaining ingredients. For the chili sauce, mix all the ingredients together and thin with a little water if necessary.
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Place the rice paper sheets individually in a bowl of warm water and then cover with a tea towel. Top each with a savoy cabbage leaf and add all the other ingredients in proportion. Then carefully roll everything up and secure with skewers, if desired. Serve with the dips.
