Honestly, I can barely believe the weather we are having in the UK right now! We’ve had almost two months of dry weather (unheard of), soaring temperatures and beautiful sunshine.
While I am definitely not complaining, our garden is now feeling it and looks parched, dry and yellow. I’ve also had to order a whole new wardrobe as I kept running out of summer dresses! Worse things can happen, I suppose…
Anyway, today I’m bringing you another light and delicious summertime meal.
These Summer Rolls With Peanut Butter Dipping Sauce – another collaboration with my favourites at Vita Coco – are the perfect lunch or dinner during sizzling hot days, where you want something light, but still quite satisfying.
It took me a while to fall in love in love with summer rolls because they can be a little fiddly to prepare. Perhaps it’s because I have clumsy, sausage fingers! But, once I got to grips with them, I fell in love. They make the perfect summer’s lunch and are such a treat for al fresco get togethers, or event lunch boxes!
The rolls are very simple to prepare, but contain a whole lot of flavour, thanks to the mix of vegetables (you’re eating a true rainbow here!), the spring onions, coriander and mango.
Combine them with the peanut butter dipping sauce, and you have a flavour party in your mouth! Creamy, rich, spicy and zesty all at once, they are perfect to enjoy in the warmer months.
What are your favourite lunches during summer?
Rainbow Summer Rolls With Peanut Butter Dipping Sauce
- Serves 2 –
- 6 rice paper wraps
- 1 cucumber, cut into thin strips
- One carrot, cut into strips
- One red pepper, cut into strips
- Chunk purple cabbage, cut into strips
- 1/2 ripe mango, cut into cubes
- 2 spring onions, sliced
- Small handful coriander, finely chopped
- 2 tbsp peanuts, finely chopped
- Optional: six sweetheart lettuce leaves (for easier wrapping)
- For the peanut butter sauce –
- 4 tbsp smooth, natural peanut butter
- 3 tbsp Vita Coco Coconut Milk (I used Light)
- 1.5-2 tbsp tamari or coconut aminos
- 1 clove garlic, minced
- 1/2 tsp ginger paste
- 1/2 – 1 tsp chilli flakes
- 1 tsp coconut honey
- 2-4 tbsp water, to think
- Salt, to taste
- Start by making your dipping sauce. Whisk all ingredients together (the tamari and chilli flakes to taste), adding water until you get the consistency of sauce you desire. Season to taste, then spoon into a bowl, cover and place in the fridge.
- Prepare your rice paper wraps according to packet instructions (we found that preparing one at a time – i.e dunking them in water just before you fill them – makes for less mess and breakage!)
- If using the lettuce leaves, spread each leaf on one rice paper wrap. Arrange the veggies, mango peanuts, coriander and spring onions into the centre of each wrap (just don’t pile too high), allowing an inch or two of space along each side. Fold the side of the rice paper over the vegetables then, holding everything in place, fold over the remaining side – you want the wraps to form an almost cylinder shape – before folding up the outer edges. Cut in half, then cover in clingfilm and set aside (this helps to prevent them from sticking to surfaces).
- Repeat with your remaining wraps.
- Remove from the wraps and serve immediately with dipping sauce, or place in the fridge until ready to enjoy.