„The most vibrant and refreshing starter with a scrummy peanut dip to dig in those fun veggie rolls„
It was many years ago when I ate Vietnamese summer rolls for the first time. Together with my work buddies, we had dinner in a new restaurant near the red light district in Zurich. The decor was about as cozy as a canteen, but it didn’t matter. The flavors and the fresh ingredients immediately knocked me out
The production is not magic, you only need a good feeling for the sensitive ingredient. It’s a lot of fun to make the summer rolls together.
An appetizing “mise en place” is essential. The more colorful the ingredients, the more creative the process. Of course, you can adjust the ingredients in line with the season. Important note, all ingredients need to slice thinly, because everything is eaten raw.
If you want to serve is as a main course and high in protein, you may add tofu.
The recipe here is intended as a light starter. Have fun rolling.
Colorful Summerrolls with Calendula and Curcuma
Course: Recipes, Savory2
servings30
minutes30
minutes1
hour„The most vibrant and refreshing starter with a scrummy peanut dip to dig in those fun veggie rolls„
Ingredients
6 pcs. ricepaper rounds
50 gr soaked rice noodles
½ tsp turmeric
1 carrot
½ avocado
½ small yellow zucchini
2 radishes
4 yellow cherry tomatoes
1 tbsp rapeseed
1-2 calendula flowers (fresh or dried)
edible blossoms like cornflowers (fresh or dried)
coriander
mint
microgreens
- DIP
3 tbsp peanut butter
1 tbsp tamari or soy sauce
1 tbsp maple syrup
1 tbsp rice vinegar
1 tbsp lime juice
½ tsp ginger grated
2 tsp warm water
Directions
- Mix all ingredients for the dip, if necessary add more water
if the mixture is too thick - Soak rice noodles according to the package instructions, add turmeric powder, and set them aside
- Cut carrots into fine curls with a spiralizer
- Cut out small motifs with tiny cookie cutters from thinly sliced carrots, zucchini, and cucumber
- Slice avocado in strips
- Finely chop radishes and thinly slice cherry tomatoes
- For mise en place provide calendula, other flowers, herbs, and microgreens
- Place a dampened kitchen towel on the work surface
- Soak 1 rice paper in a large bowl with warm water until soft (about 15 seconds)
- Spread out gently on the damp cloth
- Start by placing the cut motifs, rapeseed, flowers, and microgreens in the middle
- Continue with the other ingredients, above and below
- Fold in the short ends of the rice roll and then carefully roll it up from one side, always holding the ingredients firmly
- Firmly press the end of the roll, repeat with the rest
- Cut in half with a sharp knife and serve with the dip
Notes
- You can adjust the ingredients in line with the season
- Important note, all ingredients need to be sliced thinly, because everything is eaten raw
- If you want to serve it as a main course and high in protein, you may add tofu
