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  1. Back to homepage
  2. Recipes
  3. Summer rolls savoury & sweet with peanut-mango dip and Piña colada dip

Summer rolls savoury & sweet with peanut-mango dip and Piña colada dip

Ȑ
Difficulty
Low
ȑ
Time
35 min
&
Author
lorem ipsum

Ingredients

Servings:
Makes: 16

16  rice paper rolls, round (22-28 cm)
100 grams rice noodles
1  carrot
½  cucumber
½  red pepper
16  prawns, cooked (optional)
1 handful of mint
1 handful of coriander
1  sesame seeds, black and white
½  mango
8  strawberries
1  kiwi
30 grams peanuts, unsalted, for the peanut-mango dip
2  peanut butter, for the peanut-mango dip
100 grams mango, for the peanut-mango dip
2  soy sauce, for the peanut-mango dip
1  lime juice, for the peanut-mango dip
½  chilli, seeded, for the peanut-mango dip
100 ml coconut milk, for the peanut-mango dip
10 grams coconut flakes, for the Piña colada dip
200 grams pineapple, for the Piña colada dip
50 grams coconut milk, for the Piña colada dip
2 tsp. sugar, (optional) for the Piña colada dip


Instructions

STEP 1/14

For the Summer Rolls (savoury & sweet): Peel the carrots and remove the seeds from the peppers. Halve the cucumber and remove the core.

STEP 2/14

Cut the carrots into fine strips with Braun’s MultiQuick 9 food processor attachment using the julienne insert. For peppers and cucumber, use the thick slicing insert.

STEP 3/14

Peel the kiwi and mango. Remove the seeds from the mango. Cut the mango into fine strips with the food processor attachment using the julienne insert. Cut the kiwi and strawberries into even slices using the food processor attachment and the coarse slicing insert.

STEP 4/14

Cover the rice noodles with hot water in a bowl and cook for about 5 minutes. Then drain the water, rinse the noodles with cold water and leave to drain.

STEP 5/14

Pour cold water into a large, deep plate or bowl. For each summer roll, place one sheet of rice paper briefly in the water and then place directly on another plate.

STEP 6/14

For the savoury summer rolls, top the watered rice paper with rice noodles, vegetables (and prawns) as well as sesame seeds and herbs. For the sweet summer rolls, top the watered rice paper with rice noodles, fruit and mint. Make sure to leave enough space around the margins when topping.

STEP 7/14

Fold in the side margins and pull the bottom of the rice paper over the filling. Roll up from there.

STEP 8/14

Serve summer rolls with dip.

STEP 9/14

For the peanut-mango dip: Peel and core the mango.

STEP 10/14

Put the mango and all other ingredients except the peanuts in the beaker and puree with Braun’s MultiQuick 9 blending shaft until creamy.

STEP 11/14

Then put the peanuts into the 350ml chopper attachment and chop coarsely in Pulse mode.

STEP 12/14

Fill the dip into bowls and garnish with the chopped peanuts.

STEP 13/14

For the Piña colada dip: Peel the pineapple and put it in the beaker together with the coconut milk. The dip can be sweetened with sugar here if desired. Puree with Braun’s MultiQuick 9 blending shaft until creamy.

STEP 14/14

Fill into bowls and garnish with coconut flakes.


This recipe was prepared using Braun’s MultiQuick 9 (MQ 9175XL). The 350ml chopper is not necessarily needed but you can simply use the 500ml chopper or the food processor attachment with the chopping tool instead.
Prepare the recipe also with one of our other models, such as Braun’s MultiQuick 7 (MQ 7075X) or Braun’s MultiQuick 5 (MQ 5277 BK)
  1. Back to homepage
  2. Recipes
  3. Summer rolls savoury & sweet with peanut-mango dip and Piña colada dip

Summer rolls savoury & sweet with peanut-mango dip and Piña colada dip

Ȑ
Difficulty
Low
ȑ
Time
35 min
&
Author
lorem ipsum
Servings:
Makes:16

Ingredients


16  rice paper rolls, round (22-28 cm)
100 grams rice noodles
1  carrot
½  cucumber
½  red pepper
16  prawns, cooked (optional)
1 handful of mint
1 handful of coriander
1  sesame seeds, black and white
½  mango
8  strawberries
1  kiwi
30 grams peanuts, unsalted, for the peanut-mango dip
2  peanut butter, for the peanut-mango dip
100 grams mango, for the peanut-mango dip
2  soy sauce, for the peanut-mango dip
1  lime juice, for the peanut-mango dip
½  chilli, seeded, for the peanut-mango dip
100 ml coconut milk, for the peanut-mango dip
10 grams coconut flakes, for the Piña colada dip
200 grams pineapple, for the Piña colada dip
50 grams coconut milk, for the Piña colada dip
2 tsp. sugar, (optional) for the Piña colada dip

Instructions

STEP 1/14

For the Summer Rolls (savoury & sweet): Peel the carrots and remove the seeds from the peppers. Halve the cucumber and remove the core.

STEP 2/14

Cut the carrots into fine strips with Braun’s MultiQuick 9 food processor attachment using the julienne insert. For peppers and cucumber, use the thick slicing insert.

STEP 3/14

Peel the kiwi and mango. Remove the seeds from the mango. Cut the mango into fine strips with the food processor attachment using the julienne insert. Cut the kiwi and strawberries into even slices using the food processor attachment and the coarse slicing insert.

STEP 4/14

Cover the rice noodles with hot water in a bowl and cook for about 5 minutes. Then drain the water, rinse the noodles with cold water and leave to drain.

STEP 5/14

Pour cold water into a large, deep plate or bowl. For each summer roll, place one sheet of rice paper briefly in the water and then place directly on another plate.

STEP 6/14

For the savoury summer rolls, top the watered rice paper with rice noodles, vegetables (and prawns) as well as sesame seeds and herbs. For the sweet summer rolls, top the watered rice paper with rice noodles, fruit and mint. Make sure to leave enough space around the margins when topping.

STEP 7/14

Fold in the side margins and pull the bottom of the rice paper over the filling. Roll up from there.

STEP 8/14

Serve summer rolls with dip.

STEP 9/14

For the peanut-mango dip: Peel and core the mango.

STEP 10/14

Put the mango and all other ingredients except the peanuts in the beaker and puree with Braun’s MultiQuick 9 blending shaft until creamy.

STEP 11/14

Then put the peanuts into the 350ml chopper attachment and chop coarsely in Pulse mode.

STEP 12/14

Fill the dip into bowls and garnish with the chopped peanuts.

STEP 13/14

For the Piña colada dip: Peel the pineapple and put it in the beaker together with the coconut milk. The dip can be sweetened with sugar here if desired. Puree with Braun’s MultiQuick 9 blending shaft until creamy.

STEP 14/14

Fill into bowls and garnish with coconut flakes.

Notes

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