I’m obsessed with making these Spring rolls because they are easy, fun, fresh, crunchy and so incredibly scrumptious. Don’t get put off because it looks complicated – it isn’t! Once you get the hang of how long to soak the wrappers, you’re off to the races.
You need:
Cooked rice noodles
Choose a few of the following: Romaine lettuce, bean sprouts, broccoli sprouts, radish, sliced avocado, cucumber sticks, carrot sticks (very thin sticks), tofu sticks (get baked tofu and cut it into super skinny sticks), or if you’re not vegan, you could add shrimp.
Just follow the directions on the rice wrapper package of exactly how long to soak the wrappers, and then follow the directions in the image above. I will say that more me it takes about 10 seconds of soaking for my wrap to get to the perfect texture to roll. Any more time and it falls apart, less time and it’s not soft enough. You just have to experiment and accept that you might have to toss the first 2 or 3 wraps if you’ve never done it before. It’s also a really fun activity to do with your kids.
Satay Dipping Sauce – you have to have a really good dipping sauce – this is what makes these rolls. Make a generous amount. I love Nigella Lawson’s recipe:
Ingredients:
- 1 can coconut milk
- 2 tablespoons peanut butter (crunchy)
- 1 teaspoon sweet soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon red pepper flakes
- 1 small red chile (finely chopped)
- 1 small onion (finely chopped)
- 1 clove garlic (crushed)
- ½ tablespoon peanut oil
- Heat the oil in a wok and fry the garlic, onion and chilli over a moderate heat until onion is soft.
- Add the sugar and stir until slightly caramelised. Add the soy sauce and peanut butter and stir through.
- Add a little coconut milk at a time until you achieve your desired consistency.
- Tastes best served immediately but also refrigerates and re-heats very well.
