Spring rolls
Spring rolls are a light and refreshing starter. You can fill them with any vegetables that do not require cooking or cooked fish, meat or tofu.
Serves 2
Ingredients
- 6 Spring roll rice papers
- 1 julienned vegetables carrot
- 2 tablespoons of toasted sesame seeds
- Handful of bean sprouts
- 1 mango, sliced
- 1 avocado, sliced
- 1 red chilli, sliced
- 1 teaspoon soya sauce, thick
- 1 teaspoon fish sauce (leave out for a vegetarian version)
- Squeeze of lime juice
- Small handful of roasted peanuts, roughly chopped
- 1 tablespoon coriander leaves, chopped
- 1 teaspoon of chopped mint leaves
Method
Mix together the ingredients
Fill and roll the spring rolls
To roll: Pop your rice paper in cold water for 1 minute to soften
Place the filling in the bottom half, fold the bottom edge over the filling and then bring the sides tightly over and roll up
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