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