Green summer rolls with mango miso sauce

Step 1

Prepare the dipping sauce by blending all of the ingredients together in a food processor. Adjust the seasoning to your taste and the consistency to your liking by adding a touch of water if needed.

Step 2

Shave the zucchini into zoodles using a julienne vegetable peeler. Cut the broccoli and asparagus spears (snap the wooden ends off them first) into pieces that match the length of your rolls. Cut the broccoli spears across vertically to thin them out a little bit.

Step 3

Bring a pot of water to boil. Place a bamboo steamer on the pot of water and steam the broccoli and asparagus until it is cooked but still a little crunchy. Depending on the size of your steamer, you may need to do this in batches. The broccoli takes about 5 minutes and the asparagus 3 minutes. Remove them from the steamer and allow them to cool.

Step 4

Prepare the rice wrappers, one at a time, according to the instructions on the packet (see NOTES). Place on a clean bamboo cutting board or clean work surface.

Step 5

Place two to three mint or thai basil leaves at the bottom of each roll, in the middle of the rehydrated rice paper (see photo above). Follow by a small clump of zoodles first, steamed broccoli or asparagus, fresh coriander, sprouts and a half of a lettuce leaf. Take care not to overfill.

Step 6

Once you finish with the filling, start rolling each summer roll like a burrito. Fold the sides over and start rolling from the bottom, making sure you keep on wrapping the rice paper over the filling tightly with your other hand. It takes a few goes to get the knack of it.

Step 7

Repeat steps 4, 5 and 6 until you've run out of your filling and / or wrappers.

Step 8

Cut the rolls in half and enjoy them fresh, dipped in the prepared dipping sauce.