Veggie rolls with peanut chilli sauce
Red cabbage adds flavonoids and phytochemicals to this light meal, whilst peanuts are a good source of vitamin E and resveratrol, a powerful antioxidant.
Ingredients (Serves 4)
1 red pepper
small red cabbage
1 carrot
2 spring onions
1 mango
2 sweetheart cabbages
For the spicy peanut dip
100g peanut butter
1 tbsp lime juice
1 tsp light brown sugar
2½ tsp tabasco pepper sauce
Cut the red pepper and cut into thin strips. Shred the cabbage thinly, discarding the white in the middle. Julienne the carrot into thin strips and cut in half. Slice the mango into thin strips. Set all the vegetables aside.
Bring a large pan of salted water to the boil. Have a large bowl of icy water nearby and next to it a kitchen towel. Peel the leaves from the sweetheart cabbage, taking care not to rip them. Save the largest ones. Rinse them and throw into the pan of boiling water in batches. Blanch them for 2 minutes, and carefully take them out to transfer them into the bowl of cold water. Drain on the kitchen towel.
Once they are cool, stuff them with the assorted vegetable strips and roll to make a spring roll shape.
To make the sauce, combine the peanut butter, lime juice, sugar, tabasco and seasoning with 75ml hot water until smooth. Serve with the wraps.
