Rainbow summer rolls and peanuts butter dip

Summer rolls with colourful vegetables, quinoa and walnuts!

I can't think of an easier, healthier vegan dish than this.

All you need is basically a bowl of colorful salad and rice wrappers.

You can add anything you like.

I decided to add those veggies for today’s summer rolls .

Red bell pepper

Lettuce

Arugula

Cucumber

Carrot

Parsley

Roasted walnuts

Boiled quinoa

Shredded smoked tofu

Step 1 Slice the veggies and roast nuts

Step 2 Dip the rice paper into the water and wait for 1 minute.

The rice paper (wrapper) i used for this dish is 22 cm in diameter if you would like to be sure.

I personally find this size is the easiest to handle.

But if you prefer square ones or bigger circles , it’s totally your choice.

Place about 1/2 cup of vegetables first, then tofu, quinoa and nuts.

Tipp :It is easier to roll it, if you placed some lettuce or soft leaves first.

Fold the left and right edges towards the centre.

Finally, roll it up from the bottom and upwards.

Tipp:Now you are going to need a well-sharpened knife and a wet chopping board.Like sushi rolls, the slicing process is the most difficult part of the summer roll.

Slice the summer rolls into three small pieces and place on a plate.

Two summer rolls make six slices and it’s an ideal portion as a side dish.

Enjoy your rolls with a dipping sauce of your choice.

Peanuts butter dip

10ml peanuts butter (bio d.m.)

10ml sweet chili sauce

10ml soy sauce (light)

10ml water

If you are not going to eat them immediately, keep the summer rolls wrapped in plastic wrap individually and refrigerate them as they will dry out soonish.

Slice them just before eating.