Vietnamese Spring Rolls.
I've been meaning to make these for such a long time and when Kate over at The Veg Space made Chilli Peanut Vietnamese Rolls last year, I drooled over them a lot, then thought I really must try making those.
Fast forward one year and I've finally gotten around to making them. Maybe without the finesse of Kate, but I was rather pleased with them.
Fresh, simple bundles of spring vegetables with a good crunch, fresh coriander and salted cashews in a fine transparent wrap. I served them with my Smutty Sweet Chilli Jam. If you haven't tried it before you really must. It's so easy to make and really delicious!
I quite enjoyed these spring rolls. I liked biting into a bundle of crunchy salad veg with a spicy, sweet dressing. Graham hated them. He's not always good with new things and he really didn't like the wraps. I think If it was a fried wrap he would have been delighted. As it was he unwrapped them and just dunked his veg into his dip. What can you do? And no one was surprised about this!
- 4 Spring Roll wrappers
- a bowl of hot water
- 1 red mini pepper
- 1 yellow mini pepper
- 10 cm piece of cucumber sliced into long strips
- 10 cm long carrot batons
- A small handful of salted cashews, roughly chopped
1. Prepare your vegetables.2. Roughly chop the nuts. 3. Take one sheet of spring roll wrapper at a time and dip in the bowl of hot water for 10-15 seconds until it is soft. Spread out on a board, top with the vegetables, nuts and herbs. Try to lay them neatly horizontally across the wrap. I probably packed a little too much in.4. To wrap, fold up the bottom of the wrap over the veg, then wrap over the sides quite firmly and roll forwards, until you have a neat spring roll.5. Serve with sweet chilli dip.6. Enjoy!
Yield: Makes 4 spring rolls
If you like these spring rolls you may also like my Turkish Zucchini (Courgette) Fritters, which are also fabulous served with my sweet chilli dip.
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