Spring rolls are such a light, healthy and fresh lunch or dinner. I used to be daunted at the thought of making them, thinking they would be too time-consuming and fiddly. They’re actually quite simple and don’t require much effort. I absolutely love eating them, so that’s strong motivation to take the time to make them, too! This recipe makes four serves so I love to make them up at dinner time and have the leftovers for lunch the next day.
500g cooked prawns, tails removed or
2 chicken breasts steamed and shredded (I do it in my thermie)
1 handful chives halved or handful mint leaves
16x 22cm rice paper sheets
Vegetables (choose four):
1/2 red onion, finely diced
16 small lettuce leaves (or larger leaves halved)
2 medium carrots, grated
1 handful sunflower sprouts
150g bean sprouts
1 red capsicum, thinly sliced
2 Lebanese cucumbers, cut into thin strips
Choose only one to make up:
Dipping Sauce #1
4 tsp rice wine vinegar
4 tsp fish sauce
4 tbs sweet chilli sauce
Dipping Sauce #2
1/3 cup water
1 tbs honey
3 tbs lime juice
2 tbs fish sauce
1 tsp minced garlic
1 chilli, sliced
- Make up one of the dipping sauces by whisking together the ingredients in a bowl and leave in the fridge to chill.
- Prepare your ‘spring roll preparation station’. Fill a large bowl with warm water. Saturate a clean tea towel with warm water and wring out well. Lie it out flat on the bench.
- Take the first rice paper sheet and dip it in the bowl of water, saturating it. Place it on the damp tea towel.
- Fill with either 4 prawns or a small handful of chicken, followed by the herb and vegetables of your choice.
- Fold according to the packet instructions:
Place the completed spring rolls on a plate, preferably not touching so they don’t stick. You can place a piece of baking paper between them to prevent this.
Have fun making your own spring rolls! It makes a fun date night or activity to do with a girlfriend.