Cook Noodles In Red Cabbage Water & Roll Them In Paper

Bright & Refreshing Summer Rolls
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If the spring roll had a little sister, it would surely be the summer roll. Not known by so many people, the difference lies in the fact that summer rolls are served cold and wrapped in rice paper. This makes them not only ideal as a light appetizer, but also for hot days.

You'll Need:

For the peanut sauce:

- 5⅓ oz peanut butter
- 1 tbsp grated ginger
- 1 chopped garlic clove
- 2 tbsp maple syrup
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp chili sauce
- 1 lime
- 5 fl oz hot water

For the summer rolls:

- red cabbage
- ½ lemon
- 3½ oz glass noodles
- rice paper
- lettuce
- some fresh mint leaves
- cucumber
- pepper
- carrot
- avocado
- mango

Here's How:

1. Put all the ingredients for the sauce in the bowl in sequence and stir them for as long as it take to form a homogenous mixture. If the peanut butter won't fully dissolve, a hand blender can help.

2. Chop the red cabbage, put it in boiling water and then add the juice of half a lemon.

3. Remove the red cabbage and pour the still hot water over the glass noodles. The noodles don't have to be cooked on top of this. Hot water is sufficient for soaking them. After about 10 minutes you can take the dyed, softened noodles out of the water.

4. Dip the rice paper briefly in the water. This will make it soft and flexible. Spread it out on your work surface. Cover a strip in the middle of the paper with a small lettuce leaf, a mint leaf, and individual strips of cucumber, pepper, carrot, avocado and mango.

5. Cover the filling with a small portion of glass noodles. First fold the lower section of the rice paper and then the sides over the filling. The soft paper will stick to itself and hold the rolls together.

6. To serve, arrange on a plate around a bowl of the peanut sauce.

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You can find the recipe for the Japanese Raindrop Cake featured in the bonus video here: http://www.scrumdiddlyumptious.com/japanese-raindrop-cake