“i love you too!” i answered with a smile while muttering in my heart, “you really can’t go wrong with the fillings”.
Fresh spring rolls
- Prep Time: 30 min
- Total Time: 30 minutes
Ingredients
Scale
For peanut dipping sauce:
- 3 slices of ginger, cut into pieces
- ½ orange, squeezed
- ½ lime, squeezed
- 30 ml gluten free soy sauce
- 20 g honey, or coconut blossom sugar
- 3 tbsp sesame oil
- pinch of salt
- 70 g peanut butter with nut pieces
For spring rolls:
- spring roll sheets
Inspiration for fillings:
- smoked chicken / shrimps / smoked salmon
- rice / rice vermicelli / glass noodles / noodles
- avocado / carrot / sweet pepper / cucumber / bean sprouts
- mango / strawberries
- romana lettuce / iceberg lettuce / arugula
- cashew nuts / peanuts
- fresh mint / (Thai) basil / cilantro / hot peppers
Instructions
- peanut dipping sauce: mix all ingredients except peanut butter in blender. transfer to bowl, stir in peanut butter with whisk.
- prepare all ingredients by cutting vegetables and/or chicken into narrow strips, soak noodles &/or cooking rice.
- present all fillings in nice serving bowls/plaids, so that everyone can make their own spring rolls.
- use deep plate that fits an entire sheet of spring roll paper, fill plate with warm but not boiling water.
- dip one piece of rice sheet in water, allow it to soften until it “just stops cracking”.
- transfer carefully to a plate, wait a few seconds, without over-filling, place preferred fillings in a strip in the center of sheet.
- fold-in two sides, then roll up spring roll up tightly.
- cut in half, dip & enjoy!
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