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30 • mins • prep • 10 • mins • cook
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Makes • 12
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Rainbow Summer Rolls with a Peanut Dipping Sauce

5/5 (2)



  • Step 1.

    Heat toasted sesame oil in a large frying pan over medium-high heat. Pan fry the prawns or tofu until golden brown and cooked through. Set aside to cool.

  • Step 2.

    Soak a rice paper sheet according to the packet instructions, then place on a damp cloth.

  • Step 3.

    Place prawns (or tofu), red capsicum, carrot, yellow capsicum, cucumber, avocado, cabbage, radish and coriander in the centre of the rice paper. Fold the bottom edge of the rice paper into the centre, fold in the sides and roll tightly away from you to seal. Cover with a damp cloth. Repeat with the remaining rice paper sheets and filling ingredients.

  • Step 4.

    To make the peanut butter dipping sauce, blend all the sauce ingredients in a blender and blend until smooth.

  • Step 5.

    Serve the rainbow summer rolls with the peanut butter dipping sauce. Enjoy!

  • Chef's note:

    Garnish with finely chopped Chantal Organics Turmeric Tamari Roasted Almonds for added crunch.

  • Pick and choose your favourite veg or simply use what you have on hand.

Chantal Organics Products used

Sesame Oil Toasted
Classic Smooth Peanut Butter
Tamari Soy Sauce
Rice Syrup
Turmeric Tamari Roasted Almonds

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