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

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

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.

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.

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.

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.

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.

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

Serve summer rolls with dip.

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

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

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

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

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.

Fill into bowls and garnish with coconut flakes.