Spring rolls and their hot sauce

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Spring rolls and their hot sauce

These spring rolls are filled with rice noodles and crunchy colorful vegetables. Served with a hot sauce, they can be served as a main course or as a refreshing starter on a hot summer evening.

 

Spring rolls and their hot sauce

For 4-6 people 
Preparation time: 40 minutes 

 

INGREDIENTS


Walnut and ginger dipping sauce

1 / 2 cup of walnuts, divided 
1/4 cup hot water, more if needed 
2 tablespoons of tamari sauce
2 tablespoons of pure maple syrup
1 teaspoon finely chopped ginger 
1/4 cup crushed red pepper flakes
3 large fresh dates
Zest and juice of 2 limes

 

Spring Rolls 

125 grams of rice noodles 
10 round rice sheets
1/2 cup collard cabbage, cut into julienne
1/2 cup julienned mangoes
1/2 cup julienned carrots
1/2 cup julienned red cabbage
1/2 cup julienned red pepper
1/2 cup julienned cucumber
1/3 cup fresh mint leaves, torn into strips
1/3 cup fresh basil leaves, cut into strips

 

 

PREPARATION

 

  1. To prepare the dip, place 1/4 cup of the walnuts, water, tamari sauce, maple syrup, ginger, chili flakes, dates, lemon juice, and zest in a small blender and blend until smooth.
  2. Finely chop the remaining nuts and stir into the sauce, adding additional water if you prefer a more liquid sauce.
  3. Cook rice noodles according to package directions. Drain well, rinse with cold water and drain again.
  4. Fill a large, shallow dish with lukewarm water and soak a sheet of rice paper in the water, letting it sit for about 10 seconds or until soft but still a little firm. Remove from the water and carefully shake off excess water; place on a cutting board.
  5. Place a small handful of cooked noodles and a few pieces of mango, carrots, red cabbage, colard cabbage, bell pepper and cucumber on the lower third of the leaf. Garnish with mint and basil.
  6. Gently fold the bottom of the sheet over the filling, fold in the sides, then roll it up as tightly as possible. Place the seal face down on a serving platter. Repeat with the remaining leaves and garnish.
  7. Serve the rolls with the sauce on the side and enjoy!

 

 

Caroline 
President Hippocrate Bio

 

 

 

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  • Caroline Bisaillon
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