I think it has happened to everyone to have bought a product to be used in a recipe and then have the leftover part lying in a corner of the kitchen not knowing what to do with it: this is how Summer vegetarian rolls came about.

I had bought a packet of rice paper with the claim ‘gluten-free’ prominently displayed on the front because I wanted to cook some spring rolls in a moment of nostalgia for trips to Asia, but after using them for this recipe, the leftover sheets stared at me for a long time from the cupboard without me finding a creative and easy way to use them.

Then, obsessed by the heat and the desire for tasty snacks, I came up with the idea of trying to use the rice paper simply wet, so without the need to turn on the cooker or oven: they were so good that I decided to buy another packet of rice paper! Not only that: they will be ready in a matter of minutes!

If you are a fan of oriental flavours, also try the Basmati rice with curry, tuna and peppers.

Summer vegetarian rolls 

 4.5g carbohydrates per roll without sauce

Ingredients for 1 roll

• 1 sheet of rice paper*
• 1 sprig garden rocket
• 1 handful grated carrots
• 1 tablespoon soft cheese
• 1 scant teaspoon olive pâté*

Ingredients for the sauce for about 6 rolls

• 4 spoonfuls rice oil
• 2 spoonfuls apple vinegar
• 1 tablespoon maple syrup*
• 2 teaspoons of soy sauce*

Preparazione

1. Soak the rice paper briefly in a bowl full of cold water.
2. Spread the rice paper sheet out on a board and stuff it quickly so that it does not stick to the board itself: form a layer of rocket, lay the soft cheese in a sort of strip in the middle, also spread the olive pate and finally add a handful of grated carrots. Wrap everything up to form a fairly tight roll.
3. Prepare the sauce for dipping the rolls: put all the ingredients in a small bowl and emulsify well using a fork.
4. Serve the rolls with a small bowl containing the sauce in which to dip them.