Asian Summer Rolls with Peanut Dip

Ingredients

• 1 Garlic clove
• 20 g Ginger
• 2 tbsp tamari soy sauce
• 1 tbsp Maple Syrup
• 1 Lime (juice)
• 150 g peanut butter
• 0.5 tsp sesame seeds (3 g)
• 400 g daikon radish (1 small)
• 2 red bell peppers
• 2 yellow bell peppers
• 150 g red cabbage
• 50 g arugula
• 8 rice paper sheets
• 1 handful of sakura or shiso greens

Instructions

1. 1.

   Peel and finely chop the garlic and ginger. In a bowl, whisk together garlic, ginger, tamari soy sauce, maple syrup, lime juice, and peanut butter; add a splash of water if needed. Transfer the dip to a small dish and sprinkle with sesame seeds.

2. 2.

   Clean and cut the daikon radish into sticks. Trim, wash, and slice the bell peppers and red cabbage into fine strips. Wash the arugula and dry it thoroughly by spinning in a salad spinner.

3. 3.

   Soak each rice paper sheet individually in a shallow bowl of cold water until softened. Lay them on a slightly damp kitchen towel, then layer with lettuce leaves and vegetables; fold in the ends and roll tightly. Slice the rolls in half and arrange on plates. Rinse and pat dry the greens. Serve the summer rolls garnished with fresh greens alongside the peanut dip.

4. 4.