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40 min

Fresh Spring Rolls

A perfect dish that makes you long for the next summer party immediately. It takes a bit of practise, but like with pancakes: don’t worry, it gets better over time! You can also keep them in the leftovers in the fridge and eat them for lunch.

Ingredients

4 servings

100 g
50 g
1
1/2
150 g
150 g

Rice paper (whole wheat)
Rice vermicelli
Mango
Cucumber
Carrot (pre-cut)
Red cabbage (pre-cut)

2 TBL sp
2 TBL sp
2 TBL sp
1 tea sp
1 tea sp
2 tea sp
1 clove
15 g
15 g

Peanut butter
Water
Soy sauce
Sambal (oelek)
Honey
Lemon juice
Garlic
Fresh mint
Fresh coriander

Prep

15 min

  1. Mince garlic
  2. Peel and cut mango into thin slices
  3. Cut cucumber into small cubes
  4. Cut mint
  5. Cut coriander

Cook

25 min

pan 2

Soak rice vermicelli in boiled water

~2 min

In a bowl, mix peanut butter, water, soy sauce, sambal, honey, lemon juice and garlic

stir well

Soak one sheet of rice paper in warm water

fill a pan with warm water (not boiling water) and soak the paper, lay out on a clean plate

add rice vermicelli, mango, cucumber, carrot, red cabbage, mint and coriander

repeat

Serve the fresh spring roll with the peanut sauce

waves

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