#recipe: HIPPIE LANE RAINBOW ROLLS

RAINBOW ROLLS 2

OUR FIRST HIPPIE LANE RECIPE BY THE SUPER-TALENTED
TALINE GABRIELIAN

Hippie Lane now has a cult following amongst the worldwide health community, with a reputation for creating recipes that are healthy, beautiful to the eye
and delicious to eat.


taline-gabrielian

We are so happy to share this recipe with you, but first a few words from Taline about her Rainbow Rolls…

“I don’t know what I was eating before I discovered rice paper rolls. Now I’m obsessed! There are many variations out there, but with its array of crispy colourful vegetables, tofu and a magic dipping sauce, I think this one’s pretty special — a vegetarian’s dream, and a party favourite.

Make these for your next event or party and you’ll have a hard time trying not to gobble them up yourself before the party even gets started.”
Rainbow Summer Rolls_sml

Rainbow rolls

MAKES 10 R + VGN DF GF RSF

what-you-need
250 g (9 oz) medium-firm tofu
1 beetroot (beet), peeled
2 carrots, peeled
1 Lebanese (short) cucumber
1 red capsicum (pepper)
1 yellow capsicum (pepper)
1 green capsicum (pepper)
75 g (2½ oz/1 cup) shredded purple cabbage
20 basil leaves
a handful of micro herbs
1 avocado
10 round rice paper sheets

MAGIC DIPPING SAUCE
4 garlic cloves, crushed
1 cm (½ inch) knob of fresh ginger, peeled and roughly chopped
45 ml (1½ fl oz) gluten-free tamari
2 tablespoons peanut or almond butter
1–2 tablespoons maple syrup
juice of 1½ limes
1 long red chilli, roughly chopped

what-you-do
Cut the tofu, beetroot, carrots, cucumber and capsicums into
long thin strips, keeping them separate. Have the cabbage, basil and micro herbs nearby. Cut the avocado in half, remove the stone and peel, then cut each half into five slices.

Fill a bowl with lukewarm water. Submerge one rice paper sheet into the water for about 15 seconds, or until the sheet is just soft; don’t leave it in too long or it will become soggy and tear very easily. Place on a clean tea towel or paper towel.

Arrange a small portion of the assorted vegetables, tofu, a slice of avocado, two basil leaves and some micro herbs along the centre of the rice paper round, leaving about 5 cm (2 inches) of wrapper uncovered on each side. I like to arrange the different ingredients in colour order, to get a rainbow effect, but this is not essential. Also, to begin with, be conservative as to how much filling you use, as your rice paper sheet may break if you try to overfill it; at the same time, you want to use enough filling ingredients to make a generously sized roll. Initially, it’s a trial and error exercise to get the right quantity, but you’ll quickly get the hang of it.

Now fold in the ends of the rice paper sheet, then roll the sheet up firmly to enclose the filling.

Place your rice paper roll on a serving board or platter.

Repeat with the remaining ingredients, to make 10 rolls.

Place all the dipping sauce ingredients in a high-speed blender. Add 80 ml (2½ fl oz/¹⁄₃ cup) water and whiz until smooth. Transfer to a small serving bowl.

Serve the rice paper rolls immediately, with the dipping sauce.


more details & how to connect
hippie-lane-cvr

Read more about Taline here + get her cookbook

Hippie Lane The Cookbook from all good book shops and online at hippielane.com.au/mobile/shop

+  to connect with Taline, visit hippielane.com.au

@instagram.com/talinegabriel/

+ click here to get the app

& stay tuned right her for more of her Hippie Lane recipes x x x

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