Late Spring is such a gorgeous time of year. We start to emerge from our shells from the winter, opening our windows, taking long late evening walks and enjoying the influx of fresh produce. Some of my favourite spring flavours are fresh herbs, sprouts and seafood. This recipe is a healthy alternative to party finger food and easily adaptable for vegans. Its the perfect combination of crunchy, sweet and salty.
Wrappers:
Rice Paper for Spring Rolls
Hot Water
Filling:
Cucumber (thinly sliced longways)
Alfalfa Sprouts
Snow Pea Sprouts
Mung Bean Sprouts
Capsicum
Mint
Coriander
Basil
Spring Onions (diced)
Tahini
Boiled and Sliced Prawns (optional)
Dipping Sauce:
1 Tsp Minced Garlic
1 Tsp Minced Ginger
4 Tbsp Tamari (or Soy) Sauce
2 Tbsp Sesame Oil
3 Tbsp Lime Juice
Diced Chillies
Dip spring roll wrappers in boiling water for 10-30 seconds and remove them quickly. Place wrappers on a clean, flat surface and add stuffing ingredients adding 1/2-1 tsp of tahini. Fold in left and right sides and roll outward tightly forming a well packed spring roll.
Create a dipping sauce by mixing all the sauce ingredients together. Serve the finished rolls either dipped into or drizzled with the dressing. Enjoy.
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