RECIPE : sweet summer rolls

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so it’s been almost 2 weeks and i’m still trying my best to cut down on salt. so far it’s been going quite well i think
( except for that little mishap with the soy sauce bottle at the thai restaurant last night ooops ! )

i’ve been trying to “sweetify” all my fav recipes, and here’s one i want to share with you : sweet summer rolls with raspberry dipping sauce !
looks yum right ?

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i’ve earlier made a recipe post and video on the normal kind of summer rolls, so if you want some tips on folding, check it out –

these ones are filled with apple, purple cabbage, mint, toasted hazelnuts, and kiwi. but you can of course go crazy with the flavour combinations !

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sweet summer rolls recipe:
for about 8 rolls
1/2 dl (approx. 0.4 cup) hazelnuts, chopped
a dash of cinnamon
1 dl (approx. 0.8 cup) raspberries
1/4 orange, juice only
4 dl (approx. 1.75 cup) purple cabbage, shredded
1 kiwi, sliced
1 apple, julienned or thinly sliced
a handful of fresh mint leaves
8 rice papers (get it in east asian food shops or in the east asian section of your supermarket)

instruction:
– add raspberries and orange juice to a pot and heat gently while stirring until it’s a smooth sauce. if it’s too tart for you, add some agave syrup or dates. leave to cool off a bit.
– toast the hazelnuts with some cinnamon in a dry pan for a few minutes until they’re lightly browned. remove from heat.
– boil some water and mix with cold water in a big bowl, until cold enough for your hands not to get burnt.
– dip the rice paper in the water for about 10-15 seconds. the paper should get soft, but not slimy soft.
– put some of each ingredient (everything except the raspberry sauce) on the lower half of the rice paper. roll up tightly halfway, fold in the sides, and roll all the way up. see the video above for tutorial.
– dip the rolls in the raspberry sauce. enjoy !

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if you’ve got some tips on other dishes that can be “sweetified” let me know !

love // jenny

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