Spring Rolls

5 May 2016
springrollsSpring rolls with peanut sauce and parsley sauce

I will not explain the reasons behind the choice of this dish. Spring rolls are logically necessary during this time of year.

Until not long ago, these delicious rolls seemed extremely difficult to prepare. As I had never mede any, I thought I needed months of practice before being able to prepare a blog post on spring rolls. I was wrong! sticky rice wrappers do all the work. They are very obedient and allow you to pack almost anything.

If this is not enough argument to get you motivated, also know that spring rolls ado alot of good to your body. Healthy and digestible (thanks to mint leaves), they are a perfect cure for a stomach that has received heavy winter dishes until now. Sure, you can put whatever you want in your spring rolls. And if your choice is slices of bacon, the dish loses all of its healthiness. Threfore I advise you keeping the fresh and healthy spirit of this asian dish and get lots of mint leaves and refreshing vegetables.

For this recipe, I will focus mostly on rolling the spring rolls, and less on the ingredients. I pwill only give you a few filling variants and two different sauces to accompany it all.

spring-rolls-sese

Ingredients (for 2 people):

– 6 rice wrappers

Choice 1

– 9 Shrimps

– 250g Rice Vermicelli (cooked)

– 6 Small salad leaves

3 Small handfuls of soy sprouts (or other sprouts)

– 3 Small handfuls of mint leaves

Choice 2

– 1 Mango

– 1 Avocado

– 250g Rice Vermicelli (cooked)

– 3 Small handfuls of soy sprouts (or other sprouts)

– 3 Small handfuls of mint leaves

Choice 3

– 2 Large carrots thinly sliced

– 1 Beet thinly sliced (or cut into shapes of your choice)

– 1/2 Red onion

– 250g Noodles

– 3 Small handfuls of soy sprouts (or other sprouts)

– 3 Small handfuls of mint leaves

Peanut butter sauce

– 3 Tbsp Peanut butter

– 3cl Soy Sauce

2 Tbsp Lemon juice

Parsley and coriander sauce

– 1 Handful of parsley leaves

– 1 Handful of coriander leaves

– 1 Garlic clove

– 2cm Ginger

– 3cl Soy Sauce

– Water (if necessary)

 

Prepare all your ingredients. Take a rice wrapper and soak it in warm water for 5 seconds.

tremper-feuille-de-riz

Place the sheet on a clean surface (preferably a wooden board). Run your hand over and flatten it.

poser-feuille-riz

Place your ingredients on the wrapper in 2 rows, keeping an adequate margin on each side. Start with the salad leafand finish the first row with noodles. The second row will be smaller. Here, you can place your prettier or more colorful ingredients: these are the ingredients that will be seen first, through the rolls.

disposer-rouleaux-de-printemps

Start rolling: fold one end of the sheet on the first row. Then fold the two sides. Finish by rolling over the 2nd row.

rouler-rouleaux-de-printemps

For the peanut butter sauce, simply mix all ingredients: soy sauce, lemon juice and peanut butter. You can add salt if you prefer. This will also depend on your soy sauce (if it’s salty or sweet).

soja-salade-menthe

For the parsley sauce: grate ginger and garlic and mix them with the remaining ingredients. If the sauce is not liquid enough, add a little water.

sauce-coriandre-persil

spring-rolls-rouleaux-printemps

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