Olive Magazine
Summer Rolls Recipe With Courgetti

Spiralized summer rolls

Published: July 22, 2016 at 11:49 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Makes 12

Spiralized veg takes the place of noodles in these super-healthy, Vietnamese-style vegan rolls. They're great to pack for a posh picnic

  • Vegan
Nutrition:
HighlightNutrientUnit
low inkcal61
fat0.6g
saturates0.1g
carbs11.8g
sugars3.2g
fibre0.9g
protein1.7g
salt0.9g
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Try our summer rolls then check out our classic spring rolls, courgetti recipes and picnic ideas.

Ingredients

  • 1 pack spring roll or (rice paper) wrappers
  • 12 large soft lettuce leaves
  • 1 large courgette, spiralized
  • 1 large carrot, spiralized
  • 10cm piece cucumber, seeds scraped out and julienned
  • from a large bunch mint leaves

DIPPING SAUCE

  • 3 tbsp soy sauce
  • 2 tsp caster sugar
  • 4 tbsp rice wine vinegar
  • 2 tbsp lime juice
  • 1 tsp sesame oil
  • 1 clove garlic, crushed
  • 1 red chilli, finely chopped

Method

  • STEP 1

    Mix the dipping sauce ingredients with 4 tbsp water and leave to sit while you assemble the rolls.

  • STEP 2

    Dip the rice paper rolls into warm water, one at a time, until they are pliable.

  • STEP 3

    Lay a soft lettuce leaf on the top half of the wrapper in the middle. Add some veg and mint leaves then fold up the bottom of the wrapper and fold in each side to enclose the filling. Serve with the dipping sauce.

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