These beautiful little spring rolls are too delicious for words and yet they are loaded with a range of fresh veggies and are completely fat free! No frying, no oil….
I first had these at a Vietnamese restaurant and I immediately realised that I had to make my own…
You can use your imagination and use any combination of raw vegetables that you like, but this is what I like to use:
- shredded purple cabbage
- thinly sliced/spiralized zucchini/baby marrow
- thinly sliced/spiralised carrot
- thinly sliced red pepper and yellow pepper
- a mixture of bean sprouts
- vermicilli rice noodles, boiled and drained
- Rice paper rolls
You can find the rice paper rolls in the asian section of many supermarkets and of course, at asian grocery stores. This is not of course the rice paper that you find wrapped around nougat, this is a hard, transparent, circular disc that you buy in a stack. It is different to spring roll pastry as it does not need to be cooked/fried.
Firstly prepare and chop all of your filling ingredients so that they are ready for use.
Fill a flat pan with luke warm (not boiling) water. Wet a clean dishcloth and wring it out so that it is moist but not dripping wet and lay this flat on a working surface. Take one disc of rice paper and immerse it into the water for 20 seconds. Remove it, gently shake off all the excess water and place it onto the dish cloth. Leave it for another 30 seconds to a minute until the rice paper is flexible and pliable. Put a small amount of all of your chosen ingredients on one side of the rice paper roll. Roll the paper to cover the ingredients, fold both sides in, and continue to roll until a neat roll is formed. It sounds complicated but it is really simple and by your third roll, you will have mastered the technique of making perfect little spring rolls.
Serve immediately or store in the fridge for a few hours. They can be eaten the next day but are not that great then as the rice paper becomes a bit tough. Serve it with a dipping sauce of your choice. I made a peanut dipping sauce with coconut milk, peanut butter, rice wine vinegar and soya sauce and another fresh tomato dipping sauce with tomato, orange and fresh coriander. Plain soya sauce, however, is still my favourite so far:)
Make them this summer – you won’t be sorry!