Rainbow summer rolls
Makes: 8
Prep time: 1 hrTotal time: 
Recipe photograph by Martin Poole
Rainbow summer rolls
Using vegetable juice to create colourful noodles is a fun foodie project for the summer. For children with a particular palate, try swapping the filling for prawns, fruits or cheese. All are deliciously dippable
Makes: 8
Prep time: 1 hrTotal time: 
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Nutritional information (summer roll)
Calories
162Kcal
Fat
7gr
Saturates
2gr
Carbs
18gr
Sugars
6gr
Fibre
1gr
Protein
7gr
Salt
0.6gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 200ml chilled beetroot juice
- 1 x 145g pack Nem Viet Vietnamese summer roll kit
- 1 small carrot, peeled
- 1 small mango (not too ripe)
- 1 small cucumber
- 60g cooked and shredded chicken
- 15g root ginger, very finely shredded
- a small handful of coriander leaves
- 8 large mint leaves, shredded
For the dipping sauce
- 100g smooth 2 peanut butter
- 20ml reduced-salt soy sauce* or tamari
- juice of 1 small lime
- 1 tbsp clear honey
- 1⁄2 tsp rice wine vinegar
You’ll also need
- mini heart and star- shaped cookie cutters
Step by step
- For the dipping sauce, whisk together all the ingredients plus 50ml hot water until smooth. Season lightly, set aside.
- Bring the beetroot juice plus 200ml water to the boil in a pan. Add the noodles from the summer roll kit and cook for 4 minutes. Turn off the heat and leave to infuse for a further few minutes, before draining and rinsing under cold running water
- Cut the carrot into ribbons with a knife then stamp out mini heart and star shapes with cookie cutters. Peel the mango and cut thin slices from either side of its stone, then stamp out shapes as before. Discard – or nibble on – the leftover carrot and mango. Slice 8 discs of cucumber. Stamp out shapes from the middleof each circle; you’ll use both the discs and cut-outs.
-
Pour some hand-hot water into a shallow dish. Dip one wrapper from the kit into the hot water, soaking for 10 seconds until soft and pliable. Transfer to a damp work surface and quickly add some of the fruit and vegetable shapes in a row close to one edge of the wrapper. Layer with shredded chicken, ginger, noodles, coriander and mint. Using damp hands, roll up tightly from the side that has the filling, folding in the sides to enclose the filling. Repeat to make more rolls; transfer to a plate, making sure they don’t touch, and cover with damp kitchen paper. Serve with the dipping sauce.
*Use tamari, not soy, if gluten-free.
