Homemade spring rolls taste so much better than shop-bought and they are healthier than the take-away version and simple to make, too, even for those who do not consider themselves as the world’s greatest chefs. 🙂

Spring rolls are savoury rolls with various types of vegetable fillings, all wrapped in moistened rice paper. The beauty of spring rolls is that you can choose just about any ingredients you like. Spring rolls can be filled with raw or slightly pan-fried vegetables, such as bean sprouts, mushrooms, shredded carrot, tofu, fresh herbs like basil, lettuce, cucumbers accompanied by different dipping sauces, which enhance the flavour and take this simple dish to the next level.

I have created two different types of spring rolls topped with a dipping sauce made of soy, chilli, coriander and sesame oil.

To make rolls, we need 20 rice-paper wrappers — for 10 spring rolls of each type (I bought the 16cm (7-inch) wrappers, but if you want, you can go for the larger sized wrappers, since they are so much easier to roll and manipulate).

Dipping Sauce Recipe:

  • 150 ml soy sauce
  • 1 tbsp sesame oil
  • 1 red chilli pepper (seeded and finely chopped)
  • fresh coriander (parsley), finely chopped
  • 5-6 peppercorns (known as «Japanese pepper»), use a mortar and pestle (or just a knife) to grind them.

In a large bowl, whisk together all the ingredients.
NB! Make sure you deseed chilli peppers, unless you love spicy hot foods that make your eyes water and your throat burn. :))

Rainbow vegetable spring rolls: Zucchini (Courgette) and Avocado


1. Zucchini

  • 1/3 of large zucchini)
  • 1 medium carrot
  • 1/2 red bell pepper

Cut the vegetables into thin slices and fry them in the pre-heated wok for around 2-3 minutes until the vegetables are quite soft but still crunchy. Do not add any salt or pepper! The spring rolls are paired with a sweet and spicy chilli sauce.

2. Avocado

  • Avocado
  • 1/2 large cucumber
  • 1/2 bunch of spring onion

Cut the vegetables into thin bite sized pieces.

Assemble the spring rolls:

1. In a bowl of warm water, dip each rice paper wrapper for just 2-3 minutes. Resist over-soaking, even if the paper is a bit stiff it will continue to absorb water as you assemble the wrap.

2. Place a rice paper wrapper on a flat slightly moist work surface, to avoid it sticking to the surface. Place a handful of each veggie in the top centre of the wrapper leaving enough space at the top to roll. Do not over stuff! Fold the edge closest to you over the toppings and tuck the sides in and over the portion you just rolled. Roll away from you making sure to keep the spring roll tight.
While you are making your first roll, place your next wrapper in a bowl of warm water until it softens up a bit. Repeat all the steps in the same manner.

Transfer the spring rolls to a plate and serve immediately with the sweet and spicy sauce or eat them on the own. These nutrient packed spring rolls are the perfect way to detox after a long winter. Fresh, crispy and full of vegetables. They make a wonderful meal on the go!

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