Summer Spring Rolls
✨ rolling with the peanut sauce of your dreams ✨
Summer spring rolls with bomb peanut sauce aka thin mini pancakes filled with a sh*tload of raw vegetables.
The key is in the sauce (but when is it not let’s be honest) that will elevate the flavours of those bland raw vegetables.
Spring roll making can seem challenging but once you have prepared everything and you get the trick to soaking and rolling the rice paper it is really not that hard.
A note on soaking: put up a bowl that is wide enough to dip half of the rice paper in. Fill with cold water and once you are ready to roll just quickly dip the paper in the water by rolling the sides in in until it is all wet. It will seem like the paper is still not flexible enough but that’s good! It will soften up on your rolling board. Dipping it too long means a soggy paper and a soggy roll that will break up. We don’t want that.
A note on rolling: put your filling at the bottom third of the paper. Fold the bottom part over the vegetables firmly, then fold over the left and right side. Now roll everything up up up until you get a nice spring roll. Some rolls might rupture here and there but that’s ok, keep rolling and it should be fine. If not, wrap the lot in a second rice paper.
What to do with leftover filler ingredients? No stress princess. Combine the veggies with the noodles. A perfect lunch for the next day. Top with peanut sauce of course.
Add toasted sesame seeds on the bottom of the rice paper for extra crunch and cool looks.
This recipe is: gluten-free, refined-sugar-free and plant-based.
Ingredients for 8 rolls
SPRING ROLLS
8 rice paper sheets
1 tsp toasted sesame oil
100g rice noodles (vermicelli recommended but flat noodles work just as wonderful)
Baby spinach - take about 3-4 leaves per roll
1/2 cucumber or 2 mini cucumbers, cut in matchsticks
2 carrots, grated
1/4 pointed cabbage / red cabbage, sliced thinly
10 radishes (about 1 per roll), sliced thinly
1 avocado, sliced
1/2 bunch of spring onions, chopped
A handful of mint leaves, chopped
PEANUT SAUCE
⅓ cup peanut butter
2 tbsp lime juice (juice of 1 lime)
2 tbsp tamari
2 tbsp honey
1 tbsp toasted sesame oil
1 cloves garlic, minced
3 tbsp water
1 tsp chilli powder if you like spicy
How to
1.
Cook the noodles according to pack instructions. Drain and rinse, then toss with sesame oil and a pinch of salt.
2.
Make sure all your filling ingredients are lined up so you can start rolling quickly.
3.
Soak the rice paper for just a few second on each side, and put it on a board. It will further soften up while you’re preparing.
4.
Start with the spinach on the bottom third of the paper, leaving out space on the sides. Then top with a bit of noodles and the rest of the veggies (don’t overstuff), finish with mint and spring rolls.
5.
Now take the bottom of the paper and wrap over the filling upwards, next take the sides of the paper and fold it over to the middle, then roll further upwards. It’s so easy! Repeat repeat repeat.
6.
For the peanut sauce: blend all the ingredients in a blender / with a handheld mixer until smooth. That’s it. You are ready to start dipping!
