Let the good times roll… literally!

These summer rolls are a great way to slip some fresh veggies into the mix! We’ve swapped out rice paper rounds for baby spinach leaves – more nutrients – and the pickle gives this dish a zingy, juicy crunch. Here’s how to make leafy summer-roll bundles with Asian-style dipping sauce…

Asian summer rolls

Ingredients 

– 12 large baby spinach leaves
– 2 baby/Mediterranean cucumbers, julienned
– Crispy onion sprinkle
– Beetroot micro greens
– 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

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

Cook’s note
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.

Looking for more dinner ideas? Try this Mediterranean baby spinach salad or this coconut-crush pizza.