Fresh Spring Rolls
Light, refreshing and vegan-friendly!
These Vietnamese style spring rolls are packed with fresh ingredients and served with a sweet, tangy vegan satay dipping sauce.
Photo Credit: Fresh n' Lean
Ingredients
- 1 cucumber finely sliced
- ¼ red cabbage finely sliced
- 1 carrot julienned
- 1 handful of coriander coarsely chopped
- 1 handful of mint coarsely chopped
- 1 handful of basil coarsely chopped
- 1 large ripe avocado finely sliced
- 1 red capsicum finely sliced
- Sesame seeds
- 1 handful of mung bean sprouts
- 1 packet rice wrappers
- 1 packet vermicelli noodles
Dipping Sauce
- 3/4 cup smooth peanut butter
- 2 Tbsp soy/tamari sauce
- 1 Tbsp rice vinegar
- 2 Tbsp brown sugar
- 1 tsp minced garlic
- 1 tsp minced ginger
- 3-5 Tbsp warm water
- Sesame seeds to garnish
Method
- Prepare the vegetables and lay out in their separate kinds on a large chopping board.
- Cook the vermicelli noodles as stated on the packet.
- Set out a round shallow bowl with boiling hot water in it next to the chopping board of vegetables. Place a separate chopping board beside for assembling.
- Follow the instructions for cooking time for the rice wrappers. One at a time use your hands to gently wipe the wrapper dry then place on the chopping board to assemble. Start with the vermicelli noodles in the centre of the roll then add a small amount of each vegetable on top, ending with the herbs, avocado and a sprinkle of sesame seeds.
- Fold the end of the rice wrapper closest to you over the top of the filling then fold the sides toward the center and roll like a burrito, ensuring everything stays inside. You can find plenty of helpful tutorials on Youtube if you’re struggling with this.
- To make the sauce mix all ingredients in a small bowl and garnish with sesame seeds.
Handy Tips
It is essential to get a good system going, make sure you have prepared all stations before you begin the assembling stage!
