Summer rolls with seaweed, avocado and red cabbage

Low calorie
Peanut free
Gluten free
Wheat free
Vegan
Asian
Do you want to eat these delicious fresh summer rolls? You do, don''t you? Summer rolls are fresh Vietnamese spring rolls. Not fried, but filled with fresh vegetables. Super tasty and very addictive. A great alternative to a boring sandwich lunch!
LunchWraps4 rolls15 minutes preparation
Share:

This is what you need

For the base:
Red cabbage1/6
Avocado1
Instant wakame2 tbsp
Fresh cilantro15 g
Rice paper4 sheet
Cucumber1/3
For the sauce:
Hoisin sauce1 tbsp
Lime1/2

Chef

Ingrid Duifhuizen
Ingrid is first and foremost a communications pro at TerraSana. She basically spends all her time eating food (together), cooking and thinking about food. She does recipe development and food photography on the side.

This is how you make it

  1. Soak the instant wakame in cold water, for 3-5 minutes.
  2. Cut the cucumber and red cabbage into very fine strips. Cut the avocado into eight pieces.
  3. Soak a rice paper sheet in lukewarm water for 10 seconds. Place on a plate. The sheet may still be hard, this will further soften as you make it.
  4. Place a small handful of cucumber, red cabbage, 2 slices of avocado, half a strip of wakame and a handful of coriander on the rice sheet and roll to about a third. Then fold the sides in and roll until you have a nice summer roll.
  5. Repeat with the other 3 sheets.
  6. Cut the lime in half and squeeze one half. Mix with the hoisin and white almond butter.
  7. Do you want an extra sauce? Mix tamari with gomasio (sesame sprinkle).
  8. Cut the rolls in half and dip them in the sauce. Enjoy!