My inspiration for today’s recipe came from Instagram. I’ve noticed recently that a lot of my vegan Instagram family love to post photos of spring rolls, and they just looked so damn good that I had to try making them for myself.
I’ve had spring rolls before from places like Whole Foods and Trader Joe’s (in the US), but when they’re fresh and homemade they are miles above anything store-bought, not to mention loads cheaper. They are also really fun to make, and easy to mix up the ingredients so each roll has slightly different flavors.
For these rolls I decided to do mostly veggies plus some pre-cooked rice noodles. I have also made them with slices of smoked tofu which is equally delicious. Either way, it’s incredibly easy to make and the perfect summer lunch food. I make them on my lunch break and like to enjoy them outdoors in the sunshine, listening to the birds in my garden.
6 dry rice wrappers (available from most grocery stores)
1 1/2 avocados, sliced
2 carrots, julienned
A couple handfuls of salad leaves
1/2 pack of fresh, pre-cooked rice noodles (approximately 150g)
10-12 mint leaves, chopped
sprinkle of sesame seeds (optional)
For the sauce:
1 tbs smooth peanut butter
Juice from 1/2 a lime
2 tsp tamari
1 tsp toasted sesame oil
1 1/2 tsp rice vinegar
1 tsp sriracha
Water as needed
For the dipping sauce, combine all ingredients in a bowl and whisk until fully mixed together. If the sauce is a bit thick, add a little water and whisk until you get the consistency you want (I generally end up adding around 2 teaspoons)
Warm the rice noodles in a pan with a sprinkle of sesame oil and tamari for around 2 minutes. Alternatively, you can also heat them in the microwave with a bit of tamari and a sprinkle of water for around 1 minute
Heat approximately 1/2 inch water in a large pan to as hot as you can tolerate it to the touch
Place one wrapper in the pan of hot water and hold down with your fingers for 15-20 seconds until it starts to soften
Remove wrapper and place on a large plate, ensuring the wrapper is flat and not folded over in parts
Place some of the noodles on the wrapper, leaving an inch on either side. Then add the carrots, avocado, mint and salad leaves
Once everything is in place, fold the wrapper once over the veggies away from you. Next, fold in the sides like you’re wrapping a burrito, then fold the wrapper away from you again
Slice in half, sprinkle with sesame seeds and serve with the spicy peanut dipping sauce. Enjoy!
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