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Home|Food + Drink|Recipe: Rainbow Summer Rolls

Food + Drink

Recipe: Rainbow
Summer Rolls

I don’t know what I was eating before I discovered rice paper rolls. Now I’m obsessed! There are many variations out there, but with its array of crispy colourful vegetables, tofu and a magic dipping sauce, I think this one’s pretty special – a vegetarian’s dream, and a party favourite.

Make these for your next event and you’ll have a hard time trying not to gobble them up yourself before the party even gets started.


Hippie Lane The Cookbook

Images and recipes from
Hippie Lane The Cookbook
by Taline Gabrielian

(Murdoch Books RRP $39.99)


250 g (9 oz) medium-firm tofu

1 beetroot (beet), peeled

2 carrots, peeled

1 Lebanese (short) cucumber

1 red capsicum (pepper)

1 yellow capsicum (pepper)

1 green capsicum (pepper)

75 g (2½ oz/1 cup) shredded purple cabbage

20 basil leaves

a handful of micro herbs 

1 avocado

10 round rice paper sheets

Magic dipping sauce

4 garlic cloves, crushed

1 cm (½ inch) knob of fresh ginger, peeled and roughly chopped

45 ml (1½ fl oz) gluten-free tamari

2 tablespoons peanut or almond butter

1–2 tablespoons maple syrup

juice of 1½ limes

1 long red chilli, roughly chopped

• Cut the tofu, beetroot, carrots, cucumber and capsicums into long thin strips, keeping them separate. Have the cabbage, basil and micro herbs nearby. Cut the avocado in half, remove the stone and peel, then cut each half into five slices. 

• Fill a bowl with lukewarm water. Submerge one rice paper sheet into the water for about 15 seconds, or until the sheet is just soft; don’t leave it in too long or it will become soggy and tear very easily. Place on a clean tea towel or paper towel.

• Arrange a small portion of the assorted vegetables, tofu, a slice of avocado, two basil leaves and some micro herbs along the centre of the rice paper round, leaving about 5 cm (2 inches) of wrapper uncovered on each side. I like to arrange the different ingredients in colour order, to get a rainbow effect, but this is not essential. Also, to begin with, be conservative as to how much filling you use, as your rice paper sheet may break if you try to overfill it; at the same time, you want to use enough filling ingredients to make a generously sized roll. Initially, it’s a trial and error exercise to get the right quantity, but you’ll quickly get the hang of it.

• Now fold in the ends of the rice paper sheet, then roll the sheet up firmly to enclose the filling. Place your rice paper roll on a serving board or platter.

• Repeat with the remaining ingredients, to make 10 rolls.

• Place all the dipping sauce ingredients in a high-speed blender. Add 80 ml (2½ fl oz/ cup) water and whiz until smooth. Transfer to a small serving bowl.

• Serve the rice paper rolls immediately, with the dipping sauce.

July 11, 2017
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Finally, a women's lifestyle magazine that covers all of North Queensland. Now in its thirteenth year, DUO is the elegant bi-monthly publication that features exclusive and insightful interviews with the amazing women of our region as well as the latest in home design, style and fashion, dining and recipes, travel and the arts.
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