Vegan summer rolls with nectarine

Step 1

Place almond butter, a good splash of water, 2 tbsp of lime juice and 1 tbsp soy sauce in a mixing bowl. Mix until you achieve the right consistency.

Step 2

Taste and season with more lime juice (if needed), soy sauce / tamari (if needed), maple syrup, chilli sauce and ginger.

Step 3

Dampen a clean kitchen towel and place it on a work surface.

Step 4

Prepare a bowl with cold water and rehydrate one rice paper wrapper at a time by immersing it fully in the water for about 15 seconds and then placing it on the damp kitchen towel. Do not immerse the wrapper for too long - you want it flexible but not fully soft when you take it out of the water. It will continue to soften once out of the water.

Step 5

Place two mint or a small clump of coriander leaves at the bottom of each roll, in the middle of the rehydrated rice paper. Follow by a segment of peach, veggie matchsticks and a lettuce leaf or a piece of kale. Take care not to overfill as the roll will tear in the process of rolling it up.

Step 6

Once you finish with the filling, start rolling each summer roll like a burrito. Fold the sides over and start rolling from the bottom, making sure you keep on wrapping the rice paper over the filling tightly with your other hand. It takes a few goes to get the knack of it.

Step 7

Repeat steps 2, 3 and 4 until you've run out of your filling and / or wrappers.

Step 8

Cut the rolls in half and enjoy them fresh, dipped in the prepared dipping sauce.