Recipe and text are taken from the blog of SK Vidar practitioner Ida Bergsløkken. Check out her blog and get more tips for food and exercise here.

• By: Ida Bergsløkken
• Type of dish: Asian
• Number of servings: 2
• Time: 40 min

This is perfect lunch or dinner food now that the sun has finally peeked out again. As far as I do, I make summer rolls all year round, but that's probably because I make a valiant attempt to displace winter and snow. Hehe. Have already blogged a similar recipe , but think the summer rolls deserved a brand new blog post with an innovation of a dipping sauce. The fresh avocado germ fits perfectly with the spicy prawns, so this will definitely be a regular feature in this house. Mmmm!

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INGREDIENTS

For the summer rolls

• 10 rice paper
• 1 dl black sesame seeds for topping
• 2 medium-sized carrots
• 1 cucumber
• . Finely chopped red cabbage
• Bean sprouts
• A packet of rice noodles and / or squash noodles
• Roman salad

Shrimp with marinade

• 0.6-1 kg shrimp
• One colorful coriander
• 3 tablespoons chopped mint leaves
• ¼ finely chopped red onion
• 1 red chili
• The juice of 1 lime
• 3-4 tablespoons olive oil
• 2-3 garlic cloves
• Salt and pepper to taste
• A small dab of coriander powder

Fresh avocado cream

• 2 ripe avocados
• ½ colorful coriander
• 1 teaspoon coriander powder
• salt and pepper to taste
• The juice of one lime
• 2 garlic cloves
• 0.25 dl olive oil
• 0.5 dl cold water

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PROCEDURE

For the summer rolls

1. Peel the carrots and cut them into thin sticks the size of chopsticks.
2. Cut the cucumber into the corresponding size
3. Wash the romaine lettuce leaves and set aside.
4. Finely chop the red cabbage with either a knife or a mandolin.
5. Spiralize the squash and prepare the bean sprouts.

Avocado cream

1. Put all the ingredients in a hand mixer and flash until it becomes a smooth sauce. If you want it even more liquid, just regulate with a little more water (or oil). Season with salt and pepper and transfer to a suitable bowl.

The prawns with marinade

1. Peel the prawns and put in the fridge while you make the marinade.
2. Finely chop herbs, garlic and chili and mix with lime juice and olive oil. Keep the prawns up and set cold while you go for the rice noodles.

The rice paper rolls

1. Then cook the rice paper noodles according to the instructions on the package.
2. When they are done pour off the water and pour over some sesame oil. This is optional, but so good!
3. Fill a large enough bowl with fairly hot water.
4. Dip a rice paper in the water for about 5-10 seconds, until it is completely wet and slightly transparent.
5. Place on the plate and dander the summer rolls.
6. Place the romaine lettuce leaf in the middle of the rice paper, and as the first "layer", then there is less chance of holes in the rice paper.
7. Then you fold it like an envelope.
8. First from the bottom, then the sides, then roll until it sticks together.
9. Sprinkle with black sesame seeds and cut in half.
10. Serve with avocado cream.