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Vegan fresh spring rolls

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Ingredients

Adjust Servings:
170 grams of Rice noodles
1 tablespoon of Sunflower oil
4 cloves of Garlic
2 teaspoons of Sambal
3 tablespoons of Soy sauce
4 tablespoons of Hoisin sauce
6 tablespoons of Peanut butter
400 ml of Coconut milk
6 sheets of Rice paper
Per roll: 4 leaves of Mint
Per roll: 4 leaves of Cilantro
3 leaves of Lettuce
125 grams of Bean sprouts
1/2 a Cucumber

Nutritional information

267
Calories
28g
Carbs
16g
Fat
7g
Protein
11g
Sugar

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Vegan fresh spring rolls

  • 15 minutes
  • Serves 6
  • Easy

Ingredients

Directions

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Steps

1
Done

Peanut sauce

Place a small saucepan on low heat.
Heat up the oil and sauté the minced garlic. Add the sambal, soy sauce and hoisin sauce.
Mix together.
Add the peanut butter and mix through again before adding the coconut milk.
Thoroughly mix and heat through. Let it come to a boil and turn down the heat.
This sauce will keep in the fridge for about 5 days but you can freeze it as well.

2
Done

Boil a kettle of water and pour this over the rice noodles. Leave this for around 5 minutes or until the noodles are soft. Then drain them.
While the noodles are soaking, cut a cucumber in half. Those halves in half and those halves into strips. For 6 rolls you will need about half a cucumber.

3
Done

Put some warm water in a large bowl and dip the rice papers for 1 second, not any longer than that! The rice paper will look as if it's too hard, but it will soften while you're adding the ingredients before rolling.
Place 4 leaves of mint and 4 leaves of cilantro on the rice paper.
Add the lettuce, bean sprouts, noodles and a strip of cucumber.
Dip your fingers in water to prevent the rice paper from sticking to your fingers.
Carefully start to roll. After you rolled over the ingredients, fold in the sides and roll up the rest.

4
Done

Repeat.

Jalisha

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