Summer rolls are the chilled, raw version of spring rolls, perfect for light meals, snacks or buffets. Most often filled with salad and accompanied by an Asian dipping sauce, our take are as light and great tasting as traditional recipes but given a nutty twist by sunflower sprouts and a delicious sweetness by pistachio butter.
Pistachio nuts are lower calorie, lower fat and higher protein than most other nuts. A great source of essential nutrients including phosphorus, potassium, calcium, iron, magnesium, manganese, zinc, copper, sodium, selenium, vitamins A, K, C, E, B6, thiamine, riboflavin, niacin, folate, pantothenic acid, choline and betaine, they are antioxidant rich, anti inflammatory, anti ageing, immune boosting and packed full of dietary fibre. Their high copper content enhances the absorption of iron in the body and their properties are known to stabilise blood sugar, support heart health, brain health, skin health and lower LDL cholesterol.
Makes 4 Rolls
- ¼ cucumber, finely sliced
- ½ avocado, finely sliced
- 1 handful sunflower sprouts
- 4 red cabbage leaves, finely sliced
- 8 sheets rice paper
- 1½ tsp tamari
- 1½ tbsp lemon juice
- 1½ tbsp filtered water
- 3 tsp pistachio butter
In a bowl, whisk together the sauce ingredients and set aside.
Take two sheets of rice paper and dip together into warm water until they are pliable but still firm. Lay on top of each other on a plate or board and fill with layers of sauce, avocado, cucumber, cabbage and sprouts, in the middle of the sheets, using one quarter of each per roll.
Roll tightly and allow to rest for ten minutes before cutting into halves, quarters or eighths and serving.