- 1 large zucchini, spiralised or cut into noodles with a julienne peeler
- 2-3 carrots, spiralised or cut into noodles with a julienne peeler, or cut into thin strips
- 2 to 3 spring onions, cut into thin strips
- 2 cucumbers (julienned)
- 1/2 an avocado, cut into thin strips
- small bunch of basil, or coriander, or mint, or combination of all three, (whole leaves)
- 3 radishes, finely sliced
- 3 raw mushrooms, finely sliced
- 2 cups of shredded lettuce
- 1/2 red capsicum, finely sliced
- 300gm marinated tofu, Quorn, Tempeh, or other protein of choice, cut in thin strips and fried lightly.
- 20-25 cold roll wrappers (found at supermarkets / bulk at Asian grocers)
- 8 sheets of seaweed (Nori), cut into thirds (optional)
- Satay sauce, plum sauce, sriracha (hot) sauce, sweet chilli sauce, bbq sauce (ie whatever floats your boat!)
- Grow a ton of zucchini (or optionally buy some).
- Don’t see your zucchini-loving friends for a few weeks. (You know who you are).
- Be in need of a quiet meal, and have a desire for small people to eat a lot of salad.
- In a large bowl soak individual cold roll wrappers in hot water until they are rehydrated.
- Place rehydrated wrapper on a plastic chopping board.
- If using Nori place in the centre of the wrapper.
- Arrange filling as desired, taking care not to over stuff.
- Roll in the same fashion you would roll a burrito or similar.
- Place on a tray or plate under a damp tea towel or plastic wrap if you wish to use this.
- Continue until filling is used up.
- Serve immediately (not as good next day but OK), with desired dipping sauce and enjoy a whine free family dinner. (You’re welcome).