Rainbow Summer Rolls

If you fancy a fresh, light, healthy meal then these summer rolls tick all the boxes! Prepare to eat the rainbow and indulge in a delicious treat 🙂

Gluten free
Wheat free
Quick meal
Kids recipe

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Preparation time

20 min

Cook time

5 min

Total time

25

Cuisine

Southeast Asian

Meal

  • mains
  • lunches
  • sides-light-meals-and-salads

Servings

4

Ingredients

Rolls

  • 8 large leaves of collard greens, large stems removed
  • 1 mango, finely sliced
  • 1 avocado, finely sliced
  • 90g/1 cup purple cabbage, cut into fine strips
  • ½ cucumber, cut in half and then into fine strips
  • 2 carrots, peeled, cut in half and then into fine strips
  • 1 red pepper, deseeded and cut into fine strips
  • 100g/3.5 oz (approx.) noodles of your choice (eg rice, ribbon, soba etc), cooked according to packet, drained and set aside to cool
  • 100g/3.5 oz (approx.) pre-marinated tofu (we used Taifun smoked), cut into fine strips

Sauce

Instructions

  1. Bring a large pot of water to the boil and submerge each collard green leaf individually into the pan for around 30 seconds. Take the leaf out and place it in a bowl of cold water, before laying it on paper towel to dry.
  2. Take a leaf and add a small selection of each of the roll ingredients to the middle. Fold up each end then roll each one tightly (as if you were rolling a wrap). Repeat until all of the leaves have been filled. If you have any filling left over – pop it all in a pitta the next day and enjoy with extra peanut sauce or vegan mayo and sriracha.
  3. Serve with delicious peanut dipping sauce 🙂
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