Langsung ke konten utama

SUMMER ROLLS WITH ZESTY SAUCE RECIPE


SUMMER ROLLS WITH ZESTY SAUCE RECIPE

These summer rolls with rainbow colors give pleasure to both eyes and taste buds. Full of fruits and vegetables to give a variety of vitamins and minerals.

Naturally gluten free, as they use rice paper and are suitable for wheat-free diets. A drop of almond oil turns a couple of summer buns into a full meal with a decent amount of vegetable protein.

INGREDIENTS

SUMMER ROLE

Just examples - use any fruits or vegetables you like
Vietnamese rice paper
Salad
Avocado
mango
Carrot
Cucumber
Red pepper
Red cabbage
Coriander / cilantro
Chives
raspberries

ZESTY Peanuts SATAI LEMON SAUCE

Almond Butter / Peanut Butter, 2 Tbsp. Spoons - or any other nut / seed oil
Soy sauce / tamari, 1 teaspoon
Lemon, 1 juice
Garlic, 1 clove finely chopped
Cayenne pepper, 1 teaspoon
Water, 2 tbsp. L.

INSTRUCTIONS

  1. Cut all the fruits and vegetables into thin strips, as they are best suited for summer rolls when they are thin, except for small fruits such as berries.
  2. Dip a sheet of rice paper in warm water for a few seconds.
  3. Remove from water when it begins to soften, but still has some form.
  4. Put rice paper on the board, and then add thin slices of fruits and vegetables to 1/3 of the sheet around the edge.
  5. Fold the rice paper by turning the filling over to make a summer roll, tucking it to the sides, and then rolling to the edge. Watch the video to demonstrate rolling summer rolls.
  6. Mix all the satay ingredients together until they are combined. You can add more or less cayenne pepper depending on how hot you like it.
  7. Cut all the summer rolls in the middle and enjoy dipping the sauce.
  8. Ready-made summer rolls will last in the refrigerator for several days.


This article is adapted from this site.

Komentar

Postingan populer dari blog ini

HEALTHY INSTANT POT MONGOLIAN BEEF

HEALTHY INSTANT POT MONGOLIAN BEEF INGREDIENTS 1 1/2 pound side steak 1/3 cup of liquid coconut aminos or soy sauce 4 cloves of garlic chopped 1 teaspoon of fresh ginger root grated 1/2 cup of water 4 stalks of spring onions (spring onions) 4 tablespoons of honey 1 tablespoon of cornstarch 2 cups of broccoli flowers chopped into small pieces Sesame top optional 2 cups of quionoa or brown rice optional to serve INSTRUCTION Cook the brown rice or quinoa according to the package insert and set aside. Cut the flank steak thinly against the grain and set aside. Turn on the instant pot and press the "Saute" button. Let it heat up, then add the steak and briefly fry on each side. While the steak is burning, whisk the coconut aminos or soy sauce with the chopped garlic, chopped ginger and water. When the steak is browned, remove the frying function in the instant saucepan and pour the liquid mixture over the browned steak. Close the lid and press the manual (or quick cook button) on ...

INSTANT POT CHICKEN FRIED RICE

INSTANT POT CHICKEN FRIED RICE Fried rice with instant chicken is a quick and easy dish from one pot. With simple ingredients like rice, chicken, egg, carrots and peas, your family will love this savory recipe! Ideal for dinner for a week or lunch! Ingredients 2 teaspoons of vegetable oil, split 2 eggs whipped 3 garlic cloves, minced 1 1/4 cup chicken stock 1 pound raw chicken breast, 1/2 inch bone 1 cup diced carrots 1 1/2 cups raw jasmine rice, rinse 1/2 cup frozen peas 3-4 tablespoons of soy sauce or tamari without wheat (adjust to taste) 1 teaspoon sesame oil For garnish chopped green onions (optional) spicy sauce, good sriracha steam (optional) Instructions Turn on the Sauté feature in Instant Pot. Heat 1 teaspoon of vegetable oil, then add beaten eggs. Pull out the eggs with a spatula to mix them until fully cooked. Lay the eggs on a plate and set aside. It's okay if there is a little egg at the bottom of the insert. Heat another teaspoon of vegetable oil in the box and add c...

Chicken Avocado Salad Roll Ups

Chicken Avocado Salad Roll Ups Ingredients 2 cups chopped chicken 1 ripe mashed avocado 2–4 tablespoons plain Greek yogurt (start with 2 and add more if the salad seems dry) 1 ½ - 2 tablespoons lime juice 2 tablespoons finely diced red onion 2 green chopped onions Freshly ground black pepper to taste Salt a teaspoon of salt (or more to taste) ½ teaspoon garlic powder 1 ½ tablespoon fresh cilantro or chopped parsley ½ cup grated cheddar cheese 5-6 cakes (8 or 10 inches in diameter) Instructions NOTES: I had enough toppings for 5 lozenges (10 inches in diameter). You can use 6 (8 inches) flat cakes. In a large bowl, combine all the ingredients for the chicken avocado salad. Stir until evenly mixed. Spread the mixture over the tortilla and roll it tightly. Repeat with the remaining salad. Cut a ½ inch slices with a serrated knife. You can chop them right away or store them in the refrigerator until solid (about 30 minutes). Cut easier when chilled. This article is adapted from this site .