Spring Rolls

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.

Serves 4

Ingredients

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

Method

1. Make up one of the dipping sauces by whisking together the ingredients in a bowl and leave in the fridge to chill.
2. 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.
3. Take the first rice paper sheet and dip it in the bowl of water, saturating it. Place it on the damp tea towel.
4. Fill with either 4 prawns or a small handful of chicken, followed by the herb and vegetables of your choice.
5. 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.

Holly x