Summer rolls with somen

Gluten free
Vegan
Japanese
Dinner & lunchWraps8 rolls30 minutes preparation
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This is what you need

Rice paper8 sheets
Cucumber1
Carrots3
Genmai su3 tbsp
Avocado2
Mango1
Lucerne90 g

Chef

Luuk's Kitchen

Lifestyle blog about eating healthy. Simple and quick recipes. Likes to eat organic, sugar-free and gluten-free. Promote TerraSana products on demos in the organic store.

This is how you make it

  1. Boil the somen in plenty of water for 3-4 minutes. Rinse under cold running water and drain.
  2. Cut the cucumber in half lengthwise. Cut into thin strips. Do the same with the carrot.
  3. Place in a deep plate and divide the genmai su over the vegetables to bring them to flavor.
  4. Peel the mango and cut into thin strips. Do the same with the avocado.
  5. Soak the rice sheets one by one in hot water. Gently lay on one plank and top with a small handful of somen, cucumber, carrot, mango, alfalfa and two slices of avocado.
  6. Roll up tightly to about half, fold the sides in and roll through. Repeat with the other rice sheets and the filling.
  7. Mix the ingredients for the sauce with the sushi vinegar you used for the cucumber and carrot and use as a dip.

Tip(s)

  • For the sauce, vary with other Japanese seasonings such as ponzu, ume or mirin.