VEGETABLE SPRING ROLLS
When I filmed in Vietnam, in the Mekong Delta, spring rolls were on every boat, street and food vendor’s stall. Most had very little or no meat at all, relying instead on great flavours. Here is a vegetable version that doesn’t need any cooking. If you want to add meat, try a little cooked chicken breast, a few prawns or some tuna. Steam the rolls for a hot version.
SERVES PREPARATION TIME 35-40 minutes
FOR THE DRESSING 2 tsp reduced-salt soy sauce
4 tbsp chopped Thai or any fresh basil
4 tbsp chopped fresh mint 4 tbsp chopped fresh coriander freshly ground black pepper
FOR THE ROLLS
1 medium carrot, peeled and cut into very fine strips 6 spring onions, cut into very fine strips
½ small cucumber, cut into very fine strips
1 pak choi, cut into very fine strips
16 dried rice paper wrappers
FOR THE DIPPING SAUCE
Place all the ingredients for the dressing into a bowl and mix well. Then add the vegetables for the rolls and mix well again.
Make the dipping sauce by mixing all those ingredients in a small bowl.
Lightly moisten the rice paper wrappers with a pastry brush and a little water until they are pliable but not soggy. Place a little of the dressed vegetables in the centre of the wrapper and fold in the sides. Roll up from the bottom and seal well. Repeat with
HHHthe other 15 wrappers.
Serve with the dipping sauce as a starter, snack or light lunch.
HNUTRITION TIP
Spring onions are a good source of dietary fibre as well as vitamins C, A and B6. Cucumbers are low in calories but contain high amounts of soluble fibre. Pak choi belongs to the same cruciferous family as kale and cauliflower. Also low in calories, it’s a good source of vitamins C, E and betacarotene.
ENERGY PROTEIN FAT SATURATED FAT CARBOHYDRATE 11g
TOTAL SUGARS 3.1g SALT 1.1g SODIUM 425mg FIBRE 2.6g