Recipes / Salads

Spring rolls

These spring rolls are fun to offer as part of a buffet or as a veggie starter. They are a little bit tricky to make in the beginning, but once you get the hang of it they are definitely worth it! I love to serve them with this tamari sauce. But if you feel like being lazy just chop the veggies and dip them in the sauce straight away. You don’t have to use the same vegetables as I’m using. Just pick whatever vegetables you have in your fridge… this is the perfect fridge-cleaner-dish :)

5 sheets of ricepaper
1 large carrot
1 stalk of celery
½ red bell pepper
½ yellow bell pepper
¼ cucumber
some red cabbage (optional)
some pea shoots

2 tbsp tahini
2 medjool dates, pitted
¼ cup of tamari
½ cup of water
1 lime
1 tsp chopped chili
1 tsp chopped fresh ginger
1-2 tsp chopped mint leaves (optional)

Start by making the sauce: mix all the ingredients in a blender and add more water if you want it to be less thick. Pour it into a nice looking bowl.

Prepare all the vegetables by chopping them into thin slices about 6-7 cm long.

To soften the ricepaper you’ll need a large flat dish and some hot water. Boil about 1 cup of water and let it cool for a whle. Pour the water into the flat dish and gently dip the rice paper into it. When dipping the rice paper in the water aim for moderately wet (not completely softened). If the rice paper stays too long in the water it’ll get too sticky and collapse. (Read on the package for more information on how to do it).

Put the rice paper on a flat surface, such as a large cutting board, and start adding the vegetables. Put the veggies in the center. Fold in the two sides and roll the entire thing up, like a burrito. If you want to make a beautiful presentation just cut the burrito into half with a sharp knife. Dip the spring rolls in the tamari sauce and enjoy!

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