Ann and I love Asian cuisine so much that we are starting a “secretly Asian” club. Applications are officially open.
Because, what’s not to love? Asian food is super tasty and easy to make vegan. Don’t get us started on the wonders of bubble tea, matcha patisseries, and thai coconut curry…
And, my latest addiction: fresh spring rolls.
My lovely sister came to stay this weekend, and since she is a massive spring roll fan, I decided to rustle up a batch for her arrival. We devoured them! And so we made them again the next day…and the next day…
What’s cool about this recipe is that the sauce is integrated in the roll, rather than on the side as a dipping sauce, so they’re not messy at all. Oh, and the sauce is divinely creamy and spicy.
If you’re not addicted to spring rolls yet, you will be once you try this recipe – they’re crunchy yet squidgy, super flavoursome, and so darn satisfying to nom.
Plus, they’re much less complicated to make than they seem. It just takes a little bit of practise.
First, prepare the veggies, the rice noodles and the sauce.
Dip one rice paper in a bowl of hot water for about 15 seconds, until it softens. Lay it out on a flat surface.
Place a couple of mint leaves, then avocado slices, then cucumber matchsticks on the bottom third of the rice paper.
Now add some rice noodles and two teaspoons of peanut sauce.
Finish off with a couple of slices of mango.
Start rolling: take the bottom third and fold over.
Then fold the sides in gently.
Roll upwards until the seam is sealed.
Repeat until all fillings are used up.
Et voilà! Delicious spring rolls to enjoy as a quick summer lunch, to take to a picnic, or as a starter for an Asian-themed dinner. (If you do this, please invite us!)
Makes 8 rolls
For the sauce:
So there you have it – the perfect impressive, yet easy, picnic/finger food to enjoy under this divine summer sun.
Don’t forget to tag your rolls with #veggiemagnifique so we know you’re part of the secretly Asian club too! 😉
Nom nom nom,