Raw Spring Rolls. This light Asian dish makes for a great lunch or afternoon snack, its low in protein but its not something you make everyday so I think the novelty makes up for it. I wanted to keep these vegan but feel free to pump up the protein by adding some prawns or tofu, you can also change the veg to your liking but I think the combination I have come up with is pretty delicious and with the homemade satay sauce I think we are onto a winner!
Raw Spring Rolls Recipe
- Vietnamese spring roll rice paper sheets
- ½ an avocado
- 4 spring onions
- 16 leaves of wild giant leaf spinach
- 1 red cabbage
- 2 shredded carrots
- 1 small handful of coriander
- 1 tbsp. of peanut butter
- 1 tsp. of coconut oil
- 1 lime
- ½ a red chilli
- Pinch of salt and pepper
- Take 2 cabbage leaves and cut them into strands, shred the carrots and slice the avocado into long thin pieces. If you want beautiful evenly shaped Vietnamese spring rolls (an art I am still no where near perfecting) try to cut the veg all to the same length.
- Boil the kettle and pour the hot water in a wide pan.
- Take one sheet of rice paper and lay in the hot water, DO NOT let go of it! When you can feel that it has gone soft, pliable and smooth take it out with two hands ensuring that it doesn't fold.
- The sheets are very sticky, that's how they stay together, so if you let it fold you wont be able to unfold it.
- Lay the sheet on a flat surface and place in the centre two giant spinach leaves, then pop on all your other fillings.
- Roll one end over the fillings as tightly as you can, fold the sides in, then continue to roll.
- Repeat this for the rest of your rolls.
For the dipping sauce chop the chilli up as small as you can and melt the coconut oil in the microwave. Then add all the ingredients into a small bowl or ramekin and stir. Your now ready to serve. Tuck in.