In Spring when the weather here on the white coast is really warming up we look to flavourful but lighter food & our guests just love this raw spring roll starter!
Ingredients for the rolls:
4 large or 8 small round rice paper sheets
2 medium carrots peeled & cut into julienne strips
1 small red pepper cut into thin strips
1 small green pepper cut into thin strips
1 red onion cut into thin strips
1/2 a cucumber, seeds removed & cut into thin strips
A large handful of spinach cut finely
Juice & zest of a lime
1 clove of garlic finely chopped
Small piece of ginger finely chopped
Small handful of fresh mint leaves finely chopped
Ingredients for the dipping sauce:
Small piece of ginger peeled
1 small clove of garlic
Small handful of fresh mint leaves chopped
Juice & zest of a fresh lime
75 – 100ml coconut aminos
A small teaspoon of raw organic honey
Method to make the rolls:
Have a bowl with water to soak the rice paper sheets ready. Mix all the other ingredients together in a bowl and season, leave to marinate for about 10 – 15 minutes, turning every 5 minutes or so.
When ready soak 1 sheet of rice paper for about 10 seconds, shake off excess water, put onto a plate and place a generous amount of the filling onto the rice paper and roll quite tightly.
Method to make the sauce:
Using a hand blender, mix all the ingredients together and season to taste…& if you like it spicy? you can add in a little chili.