This incredibly hot weather is perfect for a meal such as spring rolls, don´t you think? It doesn´t involve a whole lot of cooking, just prepare the filling and then roll away. The rolls are eaten at room temperature or even chilled if you wish. I used rice paper wrappers which you can purchase at an Asian shop.
For the filling I soaked some dried yuba (tofu skin) sticks in water for a couple of hours and cut them into about 3 cm long pieces. I sauteed half of a medium sized onion (cut into half moons) in about 2 tbsp of oil, until softened, then added the yuba and fried until the yuba became a bit crispy. I stirred in a sauce prepared by mixing 1 tbsp of organic coarse mustard with 1/2 tbsp of tamari, 1 tbsp of lemon juice and a pinch of chilli powder. I added about half of a carrot cut into matchsticks, sauteed some more, and towards the end mixed in shredded young cabbage and chinese cabbage and let it heat through. Spoon a bit of the mixture into the centre of the wrapper (you need to first soak them in warm water for a minute or two, but be careful that they don´t stick to each other and don´t let them soak very long) and fold into an envelope shape. They will become less wet on the air and will seal nicely. But it certainly is a thing where you need some practice 😀