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
- Mince garlic
- Peel and cut mango into thin slices
- Cut cucumber into small cubes
- Cut mint
- Cut coriander
Cook
25 min
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
