If you’re trying to eat more healthy these days and to save a bit of extra money, then the following blog post will serve you just right. A few days ago, I saw a really inspiring photo on Instagram (btw follow us:@culinaryandcultural). Thus, I created my own version of these spring rolls.
My version is vegan, but it’s such a versatile meal that you can use whatever ingredients you want. However, there’s nothing wrong in including one meatless day into your week, even if you’re not vegetarian.
The essential ingredient of these spring rolls is the rice paper. Normally, you can buy it in most big supermarkets or try out a local Asian grocery shop. The traditional Vietnamese spring rolls also include rice noodles, but I chose to keep them extra light by replacing the noodles with other veggies.
What I used for my spring rolls:
– rice paper
For the sauce:
– one tbs of soy sauce or ketjap manis
-one tsp of sriracha sauce
-one tsp of peanut butter
Cut the fruit and veggies into slices. Rinse the beans and the salad. For the sauce, I simply mixed all the ingredients together. To make sure that I get the right quantity of sauce into every spring roll, I put the salad into the sauce. The only challenge with this recipe are the rice papers: firstly, you have to put them into water, for 1-2 minutes. Then, carefully, take them out and place them on a clean, dry towel. Really try to soak up all the water until you notice that they become sticky- which is exactly what we want to roll them up. Carefully peel them of your towel and place them on a plate where you can fill them with the ingredients of your choice. Be careful not to overstuff them, so you can roll them up into little spring rolls. You can easily prepare them during the evening, place them into your lunchbox and keep them in the fridge overnight. The intriguing part about these spring rolls is that you can be creative and experiment with your favourite combinations. One of my new discoveries: grapefruit with edamame beans. Enjoy! 😍