Spring Rolls Recipe
Text and production Elaine Coaton Eksteen Photographs Warren Heath
For the rolls:
- 1 cup carrot, grated
- 1 cup cabbage, grated
- 50g mangetout, blanched and thinly sliced
- 1 cup alfalfa sprouts, rinsed
- 1 cup chickpea sprouts, rinsed
- 1T sesame seeds, mixed black and white
- 1 spring onion, chopped
- 1 green chilli, finely chopped (optional)
- 10 sheets rice paper
For the dressing:
- 1T oil
- 1T rice vinegar
- 1T lime juice
- 1t sesame oil
- 1T Tamari soy sauce
Combine all the vegetables and sprouts. Mix the dressing ingredients together and combine with the vegetable mixture. Place hot water into a large pan. Put one sheet of rice paper at a time into the water and allow to rehydrate for one minute or until translucent.
Place each sheet on a board covered with a clean dishtowel and pat dry. Place three to four tablespoons of filling in centre of sheet, roll up, then tuck in both sides. Place on a serving dish and cover with clingfilm until ready to serve. Serve with tofu aïoli.
Makes 10 rolls
This article was originally featured in the March 2010 issue of House and Leisure.