Rainbow fresh spring rolls with spicy peach dressing

Vibrant and fresh, these spring rolls work perfectly with a spicy peach dressing, but if you’re pushed for time, sweet chilli sauce works, too.

MAKES 12

PREPARATION TIME 30 minutes COOKING TIME about 30 minutes

● 12 rice paper spring roll wrappers

● 1 bunch mint

● 1 bunch Thai basil

● 4 spring onions, cut diagonally 1 yellow courgette, shredded 1 large carrot, peeled and shredded

● ½ mango, cut into strips

● 1 red chilli, de-seeded and cut into strips

● 30g roasted cashews, chopped, plus extra, to garnish

● Edible flowers, optional, plus extra, to garnish

FOR THE SPICY PEACH DRESSING

● 5 peaches, halved and pitted

● 1 red onion, cut into wedges

● 2 garlic cloves, crushed

● 2tbsp mixed spice

1tsp chilli flakes

● 50g dark brown sugar

● 80ml cider vinegar

1 Have all your ingredients prepared and ready to go before you start assembling the rolls. Dip a spring roll wrapper into a shallow bowl of water until it just softens (don’t leave it too long or you’ll be left with a gluey mess). Put the wet wrapper on a chopping board, then top with a couple of mint and basil leaves, some spring onions and some courgette, carrot, mango, chilli and roasted cashews. Add the edible flowers, if using.

2 Starting with the edge nearest to you, fold the wrapper into the centre so that it covers ½ the filling. Fold in both of the shorter ends, then, rolling away from you, fold the wrapper over so that the entire filling is encased. Repeat with the remaining wrappers and fillings to make 12 spring rolls. These can be made in the morning and kept in the fridge for later.

3 Preheat the oven to 180°C (160°C) mark 4. Put all of the ingredients for the spicy peach dressing in a baking dish and bake for 20-30min.

4 Allow to cool a little, then blitz into a sauce in a food processor or roughly chop. At this point, taste the sauce to check the balance of sweet and sour; adjust by adding a little more vinegar or sugar and some salt and freshly ground black pepper if necessary.

5 Cut the spring rolls in half on the diagonal, then garnish with extra cashews and flowers. Serve with spicy peach dipping sauce on the side.

1 To make the filling, heat the oil in a large pan over low heat and add onion. Fry gently until softened. Add the sweet potato, curry powder, garam masala and garlic and continue to fry for 5min, stirring often. Add the cherry tomatoes and coconut milk, bring to a simmer and cook, covered, for about 20min until the sweet potatoes are tender, then add the petits pois. Once cooked, allow to cool, then chill until completely cold. Add the coriander.

2 Roll out the pastry and, using a 7cm round cutter, cut out 12 circles. Put a spoonful of the cooled filling mixture just off-centre of each circle. Brush a little water around the rim of each pasty and fold it over the filling. Press edges together to seal. Put pies on baking sheets lined with baking parchment; chill for 30min.

3 Preheat oven to 180°C (160°C fan) mark 4. Brush the tops of the pasties with a little dairy-free milk, then bake for 30-40min until golden brown. Set aside to cool for 10min before serving.

4 For the fresh mango salsa, mix all the ingredients together and serve alongside the curried sweet potato parcels.