Summer rolls are a great way to pack in loads of fresh flavour combinations. They also happen to be one of my favourite picnic lunches for summer time!
Today, I used: romaine lettuce, carrot, cucumber, mango, yellow bell pepper, and fresh basil and coriander. Courgette and mint would also be nice to include. These rolls are also delicious when you include some grilled chicken, prawns or pork. Or pretty much any kind of meat, to be honest! Keep it light by including lots of fresh veggies too. I don’t bother with adding rice noodles like most versions of these do – you’ve already got rice as the outer wrapper, so why would you want more rice on the inside, when you could have fresh, vibrant, nutritionally-dense ingredients instead?
I made a dip by mixing chilli, paprika, black pepper, almond butter and a dash of apple cider vinegar. You could, of course, go for a more traditional peanut-based dip, or something like soy/hoisin/sweet chilli sauce. But I don’t know why you’d want to put those overly-processed and sugar-laden things in your mouth, when you could whip up something different (and better for you!). But do whatever makes you happy 🙂