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Ref: 183
Heading: Canapes & Nibbles
Cuisine: Thai/Vietnamese
Food Type: Vegan
No of Portions: 4
Change no of portions required to :

Ingredients & Prep

   4 Spring roll wrappers
   60 g  Courgette cut in thin strips
   60 g  Carrot cut in thin strips
   40 g  Mung bean sprouts
   20 g  Salted peanuts, chopped (optional)
   2 tbsp  Fresh coriander chopped
   2 tbsp  Fresh Thai basil chopped
   1 Fresh mint chopped
   2 tbsp  Vegan fish sauce (seaweed one)
   2 Spring onions thinly sliced
   2 Red chilli finely chopped, mild or hot
   40 ml  Fresh lime juice
   20 g  Caster sugar
   2 tbsp  Vegan fish sauce (seaweed one)
   2 tbsp  Rice wine vinegar
   2 tbsp  Fresh coriander chopped
   1 tsp  Garlic finely grated
   1 Hot red chilli finely chopped
  Dip 2
   30 g  Sweet chilli sauce from a bottle.


  Step 1
Place courgette, carrot & spring onion , place in a bowl, add the rest of the ingredients.
  Step 2
Make the dip, place all dip ingredients in a bowl, stir until the sugar has dissolved, let st& for 30 min to mature, pour into dipping bowls, & or use sweet chill sauce from a bottle.
  Step 3
Divide mixture into the number of rolls, place mixture in a line just off centre of laid our wetted roll wrapper, fold bottom over to cover mixture, tuck-in both sides & continue rolling to make a roll, (see internet if you are unsure).
  Step 4
Heat veg of ground nut oil in a pan, fry until light brown in batches, keep warm in a low oven, slice in half on an angle & serve with one or both dips.

Suggestion & Tips

Search online how to roll a spring roll, if you are still unsure. You can swap around ingredients to your taste.
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