Salad summer rolls are a light and easy starter or sidedish on a nice warm late Summer day.
Thursdays is farmers market in my neighborhood. Inspired by the seasonal vegetables and my love for avocado and tempeh. So I made this light, vegan, low carb and gluten-free salad summer rolls. Enjoy, the beauty of the late Summer!
Salad Summer Rolls
16 halves Iceberg salad or garden lettuce leafs
180 g tempeh, cut into thick strips
3-4 tablespoons soy sauce
1 ripe Hass avocado, peeled and sliced
1 teaspoon lime juice
About 10 sugar snap peas (40g), sliced (julienne)
1/2 red bell pepper (50g), sliced (julienne)
1/2 yellow bell pepper (50g), sliced (julienne)
1 medium carrot (80g), sliced (julienne)
2 tablespoons cilantro, chopped
Fleue de Sel (sea salt)
4 tablespoons mild soy sauce
1 tablespoon red chili pepper, diced
1,5 tablespoon cilantro, chopped
1 tablespoon ginger, sliced
1/2 to 1 tablespoon lime juice
1,5 teaspoons maple syrup
1-2 drops roasted sesame oil
1/2 tablespoon thistle oil
2 tablespoons water
Marinade tempeh strips with soy sauce for 30 minutes.
Heat oil and roast the tempeh form all sides. Put the tempeh aside on a kitchen paper.
Marinade the avocado with lime juice.
Take a salad leaf halve and fill it with two to three tempeh sticks, some juliennes of sugar snap peas, carrots, red and yellow bell peppers. Add chopped cilantro and marinated avocado slices. Season to taste with Fleue de Sel and black pepper.
Fold up the sides of the salad and roll it carefully, like a rice paper of a summer roll. See following pictures.
You can also make a fast and easy salad roll version. When you don’t fold up the sides of the salad leaf and only roll them up, form the bottom to the top.
To fix the rolls, put the rolls on the open end of the roll.
Put all dip ingredients in a lockable jar and shake it, till everything is well combine. Fill the dip sauce in 4 small bowls.
Arrange four salad rolls with a dip bowl on a plate and serve it as a starter for an Asian dinner.