These spring rolls are packed with different flavours and taste so fresh! The spicy peanut dip really packs a punch, it’s so moorish you will want to keep dipping. The coconut, coriander has a lovely creamy flavour with a little spice and zing it in too.
I prefer spring rolls without vermicelli noodles inside. I just pack them full of vegetables. Sprouts & bean shoots work well in place of the noodles and add far more nutrients. You can use any vegetables you like but the following work well.
- Avocado
- Basil
- Bean shoots
- Bean sprouts
- Carrots
- Coriander (cilantro)
- Cucumber
- Mango
- Mint
- Radishes
- Red cabbage
- Red pepper (capsicum)
- Rocket (Argula)
- Spring onion
- Yellow pepper (capsicum)
You can also add any protein of your choice too.
The rolls are easy to make. They need to be soaked in hot water, so I tend to have a plate with a small amount of boiled water on and once the rice rolling paper is saturated and has softened I transfer it to the dry plate to fill it with ingredients. You can also use a brush to apply the hot water to the rice rolling paper.
I don’t worry about making the rolls look perfect, because they will taste delicious anyway. Just experiment with different ingredients.
Spicy Peanut Dipping Sauce
- 1/3 cup peanut butter (I use smooth)
- 1 Tablespoon tamari (or soy sauce)
- A pinch of cayenne pepper or chili
- Juice of 2 limes
- 1 Tablespoon of maple syrup
- 1/2 Tablespoon grated ginger
- 1 Tablespoon sesame oil
Blend the ingredients in a blender or food processor and add extra water if needed.
Coconut Coriander Dipping Sauce
- 1/2 avocado
- 1/4 cup coconut yoghurt
- Juice of 1 lime
- 2-3 slices of jalapeno (depending on how spicy you like it)
- 1 cups coriander (leaves +stem)
Blend all the ingredients in a blender of food processor and add extra water if more liquid is required.
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