What do people think of when you say ‘healthy food’? Light, nutritious, fresh and balanced … most people would agree with that. These Asian wraps called summer rolls (or Happy Rolls) basically take that list and convert it into a powersnack packed with energy and vitamins. Summer rolls are fast to prepare, low fat and low carb, and gluten-free. That makes them the perfect snack for lunch – or before sport.
Step 1: Wash the vegetables. Slice the vegetables and tofu into thin slices. Be as creative as you want when choosing your ingredients!
Step 2: Pour 1.2 litres of water into your blender and use Steam mode to boil it. Add a little salt and the rice noodles. After 5 minutes, pour off the water and let the noodles cool on a plate.
Step 3: Next, you’ll need a large, flat plate to soak the rice paper on. Fill the plate with lukewarm water, then soak the rice paper sheets for about 15 seconds until they go soft and transparent.
Step 4: Spread out the softened rice paper sheets on a working surface, then fill the middle of each sheet with your choice of tofu and vegetables. Fold the four edges of each sheet into the middle so they cover the filling. Wrap tightly.
Step 5: Pour 0.5 litres of water into your blender and select Steam mode again. Place the steamer insert in the blender. As soon as the water boils, place up to 4 rolls in the insert (upright). Depending on your ingredients, 1-2 minutes is all it takes to heat the summer rolls gently and intensify the aromas even more.
Pro tip: Whatever your stomach might tell you, don’t over-fill the rolls! Leave some space so you can wrap the rice paper around more often (and more tightly). That makes it easier to heat and eat your rolls when they’re done.
As a dip we recommend soy, sweet-and-sour chilli or hoisin sauce.
Blender with 20000 rpm for cooking, mixing, steaming and crushing.
