Summer rolls are a perfect summer dish, easy, light and you can use everything you like to fill them, also perfect for using up leftovers in your kitchen!
When the heatwave hits your country in summer it can be really hard to find something suitable to eat. A lot of foods get too heavy and salads can get boring or you just overeat after a couple of days.
I decided to check my fridge and I found a little bit of veggies and fruits which combined seemed to be really tasty. I tried it out and what shall I say, yes it was fantastic! So here is the recipe for everybody.
For 10 rolls you need:
- 10 leaves of rice paper (I got mine from the Asian store)
- 50g rice noodles
- 2 carrots (about 250g)
- 1/2 cucumber (about 150g)
- 2 nectarines
- 1 small avocado
- 40g cilantro
Cook the rice noodles according to the instruction first (mine needed about 2 minutes).
Cut carrots, cucumber, avocado and nectarines into sticks as far as possible. Wash the cilantro and cut off the ends.
Pour hot water into a large pan and place one rice paper in it for about 1 minute. Use a kitchen towel as a base so the rice paper does not stick to your table. Place the wet rice paper on the towel and arrange rice noodles, about two sticks of carrot, cucumber and nectarine and one piece of avocado, on the side of the circle you want to start rolling from and top with cilantro. Wrap up tightly to the middle, then envelope the top and bottom side and finish wrapping up.
Serve with soy sauce, chilli sauce or any sauce of your choice.
One roll has the following nutritional values: 95kcal, 18g carbohydrates, 3g sugar, 2g fat, 1g protein, 1,7g fiber, 4,4% of the daily recommended dose of vitamin C and 5,5% of calcium.