Stuffed Chard Rainbow Rolls with Peanut Dip
- Guest Writer
- 3 days ago
- 2 min read
Updated: 1 day ago
Words by Madeleine Olivia | Images by Ali Green
I brought these back into my kitchen after eating vegetarian summer rolls when I visited Southeast Asia. They are packed with crisp spring vegetables, wrapped in delicate rice paper and dipped in a creamy tangy peanut sauce.
MAKES 8–10 ROLLS
Preparation time: 20 - 25 minutes
Total time: 20 - 25 minutes
Ingredients
For the Rice Paper Rolls
8–10 rice paper rolls
1 bunch of rainbow chard
1 medium beetroot (beet), peeled and finely grated
1 carrot, thinly sliced
4 spring onions (scallions), halved and cut into strips
Large bunch of mint
Large bunch of coriander (cilantro) leaves, stems removed
For the Peanut and Coconut Dipping Sauce
100 g (3½ oz) vegan coconut yoghurt
1 tablespoon peanut butter
1 tablespoon soy sauce
Juice of ½ lime
3–6 tablespoons warm water
Drizzle of chilli oil
Sea salt and freshly ground black pepper
Method
Whisk all the dipping sauce ingredients together in a bowl. Add a little hot water if it needs it to loosened or thinned. Set aside.
Heat a large saucepan of water until warm. The pan needs to be big enough to submerge the rice paper rolls. Submerge a rice paper roll into the warm water for 10–20 seconds to soften, making note of the smooth side (this is the outside of the roll). Don’t allow it to become too soft as they will be too fragile to roll.
Place the rice paper roll on a slightly damp wooden chopping board and in the centre add your fillings: chard, beetroot, carrot, spring onions, mint and coriander. Fold the bottom over the fillings, gently roll over once, then fold over the sides and finish by rolling over to seal. Set aside and repeat with the remaining rice paper rolls to make 8–10 rolls. Serve straight away with the dipping sauce!
The first time you do this, it may take a couple of rolls to get the knack! If you have rolled a burrito before it is similar. To make them easier to roll and seal just make sure not to under- or overfill them.
