ASIAN SPRING ROLLS

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November 29, 2016

A wonderful refreshing bite to start the meal with. If you are in a hurry, use Iceberg lettuce leaves instead of rice paper. You can even place all the ingredients in separate bowls so each guest can prepare his own roll.

Makes 12 rolls
Preparation time 30 min

Ingredients

DIPPING SAUCE

3 cloves garlic, crushed

Juice of 1 lime

15 ml (1 T) rice vinegar

30 ml (2 T) soy sauce

10 ml (2 t) caster sugar

60 ml (1/4 c) Carmien Revive / Green Rooibos Ginger & Chilli (2 bags)

SPRING ROLLS

12 rice paper circles (not those for deep-frying)

3 Israeli-cucumber, julienned

3 medium carrots, julienned

250 ml (1 c) bean sprouts

125 ml (1/2 c) chopped coriander leaves and mint

60 ml (1/4 c) chopped pickled ginger

Sesame seeds

Directions

1DIPPING SAUCE Combine all the sauce ingredients in a small bowl and set aside.

2ROLLS Place one rice paper circle at a time in cold water and soak till just soft, but not too soft.

3Place on a flat surface and arrange some cucumber, carrots and bean sprouts in the middle. Top with some bean sprouts, chopped herbs and ginger. Roll up and sprinkle some sesame seeds on top. Repeat with rest of the ingredients. Arrange on a serving platter.

4Serve the rolls with dipping sauce.

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