Serves 2
For the
spring rolls
1 carrot
½ cucumber
2 scallions
1 avocado
100ml
peanuts
Fresh
coriander
10 spring roll rice papers
A squeeze of lime
For the sesame dip
3 tbsp sesame oil
2 tbsp rice vinegar
1 tbsp tamari
1 tbsp sesame seeds
Cut the vegetables into thin
sticks, about 5cm long. Roughly chop the fresh coriander. Roughly chop the
peanuts. Squeeze some lime juice over the vegetable sticks and set aside. In a
large bowl, pour hot water (not boiling!), immerse the rice papers in the water
for about 10-15 seconds until they soften. On a clean, flat surface, lay out
the wet rice paper and place the vegetables, peanuts and coriander on the rice
paper so it covers about ⅓. Make the spring roll by pulling up the bottom of
the rice paper over the filling. Roll up the sides over the filling and lastly
the top. Place the spring roll on a plate, and continue until the rice paper or
the vegetables are finished.
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