These summer rolls are a great way to slip some fresh veggies into the mix! We’ve swapped out rice paper rolls for baby spinach leaves – more nutrients – and the pickle gives this dish a zingy, juicy crunch. These summer rolls are low-carb, healthy, low-kilojoule and pack a flavour punch. You’ll be having thirds and fourths before you know it.
Here’s how to make leafy summer rolls with an Asian-style dipping sauce…
Asian summer rolls
– 12 large baby spinach leaves
– 2 baby/Mediterranean cucumbers, julienned
– Crispy onion sprinkle
– Beetroot microgreens
– 12 long chives, blanched
For the pickle
– ½ cup lime juice
– 2 tsp sugar
– 2 medium-sized carrots, julienned
– 2 thumb-sized pieces of ginger, julienned
– 2 long green chillies, seeded and julienned
For the dipping sauce
– 2 tbsp soy sauce
– 1 tbsp balsamic vinegar
– 3 tbsp water
– 1 tsp red spring onions, sliced
Summer Rolls With Sauce: Method
1/ Make the pickle by mixing the lime juice and sugar in a bowl, then add the carrot, ginger and chillies and toss well. Leave for 10 minutes.
2/ Mix together all ingredients for dipping sauce and set aside.
3/ Place some of the carrot pickle on a spinach leaf, add some cucumber, a little of the onion sprinkle and one or two micro greens. Roll up and tie with a blanched chive.
SERVES 12. Per 71g serving or bundle: 85kJ, 0g fat (0g sat), 5g carbs, 210mg sodium, 1g fibre, 1g protein
These need to be made fresh just before serving. If you can’t be bothered with the finicky task of wrapping and tying each roll, spoon the filling into individual baby gem lettuce leaves and serve the dipping sauce with a spoon, so guests can spoon it over the filling just before eating.