Truly I have to admit, it was a difficult week. Our family dog Andy has not been doing well for a while. Even as an adult, my brother and I were mostly looking forward to the dog when we visited my mother, who we also love very much. The little one had no easy start into life. His first owner was 81 years old, lived in a nursing home and said she needed a puppy again. Once when my mother was visiting, the 6-month-old puppy had just tossed the scented freshener from the toilet on his coat and in the apartment. When his first owner unfortunately suffered a stroke, he came to us. Actually, he was not supposed to stay, but sentences that start with “actually” do not have much weight. The favorite hobby of our dog was to wait in front of the kitchen, if something falls down, with a preference of beef fillet. I doubt Andy would have been particularly fond of summer rolls with peanut dip, but they make me happy. Unfortunately, our dog went into the dog heaven at the beginning of the week. But, if you love you have to let somebody go sometimes because it is better for them.
Of course I will miss the little guy with these button eyes. But he had such a long and great life, despite his difficult start. He was struggling with a variety of illnesses so we’re glad we had him with us for so long. I remember when about 10 years ago, a friend who was just dog sitting, called me in a panic with the words “your dog has an epileptic seizure”.
Enjoy the moment before it becomes a memory!
I have no idea who is the author of this quote, but it’s true. The situation has once again shown me that we should enjoy much more the beautiful little moment that is offered to us. We’re all so busy planning our future that we often do not get it right here and now, I’m no exception. I admit, for me many nice moments have something to do with food. Enjoying delicious food, preferably a good glass of wine and dear friends. Perfect are those evenings and dishes which everyone is actively involved. It is perfect when anyone can still individualize the dish – as with my summer rolls with peanut dip.
For your guests you simply put all the delicious ingredients for the summer rolls on to the table. Carrots, courgettes, beets in every color, mungo or bean sprouts, roasted chicken, shrimp or beef, or tofu are just some of the ingredients for summer rolls. In addition, avocado, cooked rice or glass noodles, herbs such as coriander, mint or basil also fit. Either set some bowls of water on the table or prepare the rice paper sheets before. Should you prepare them, you can keep them moist on a plate between moistened kitchen towels. Everyone can then add their favorite ingredients on the rice paper and prepare their own summer rolls. In addition to the peanut dip, the Mango Saffron Dip from my Chard Wraps also fits wonderfully.
By the way, rolling is really easy. Spread the moist rice paper on the plate, place its ingredients on the lower third, the edges should still be free. Roll it up a bit, then fold the pages inwards and roll to the end. Done are your summer roles with peanut dip – happiness to eat.
Summer Rolls with Peanut DipPrint This
What do you need for the Summer Rolls?
- 8 Rice Paper Sheets
- 0.4 ounce Glass Noodles
- 1 Carrot
- 1 handfull Bean Sprouts
- 1 small Beet
- 1/2 Avocado
- 1 handfull Cilantro
What do you need for the Peanut Dip?
- 3 tbsp Tamari (or Soy Sauce)
- 3.2 ounce Peanut Butter
- 1/2 tsp Sriarcha
- 2 tbsp Agave Syrup – or Maple Syrup
- 1.2 inch Ginger – fresh
- 1 Lime – Skin, no whites as well as the juice
- 1 ounce Water
How to prepare the Summer Rolls?
- First, bring hot water to a boil. Put the glass noodles in a bowl and pour the boiling water over them. The glass noodles need about 5 minutes, just let stand and then drain the water. I then rinse them off with water and add a few drops of sesame oil so that they do not stick too much.
- Peel the carrot and cut into small julienne strips or very thin slices.
- Remove the avocado from the shell and the core and cut into strips.
- Peel the beet and cut into small julienne strips or very thin slices. You can put the carrots and the beet briefly in boiling – and then in ice water, if you do not like to eat them raw.
- Wash cilantro and bean sprouts briefly. Remove cilantro from the stems.
- Place the rice paper in warm water for about 30 seconds, then dab off. If you do not want to process it right away, then stack it on a plate between slightly moistened kitchen towels.
- Place the moist rice paper on a plate and stack a few ingredients in the lower third or slightly more central.
- Roll the lower part up, over the ingredients, roll in the sides and roll it all up.
- The peanut dip is served in addition or you can already put some of it in the summer roll with the filling.
How to prepare the Peanut Dip?
- Peel the ginger and cut a little bit smaller. Wash lime hot, then dry and remove the zest with the grater, just not the white part. Then squeeze out the lime.
- Add lime juice, lime zest and ginger along with all other ingredients to a blender.
- Mix until you have a very fine sauce.
- Should it be too firm, depends on your blender, add a little more water.
- Tasting with Tamari, Sriracha and a little more maple syrup the way you like it.