Fresh spring rolls are a huge hit in my house! They are so nutritious, packed with fresh, raw veggies and they are fun to make and eat for kids. Another bonus is they are gluten free, very decorative and you can make them the way you want: Vegan, vegetarian, pescetarian etc. What’s not to love?!
Fresh spring rolls are generally served as an appetizer.. but not in my family. We will make a giant tray of these and fill up on those. Sometimes I make a side of flavorful rice or noodles too, but it really isn’t necessary in my opinion.
So I generally make them with some sort of thinly sliced cabbage, thinly slices carrots, bean sprouts, vermicelli/thin rice noodles, finely chopped spring onions or chives and either Thai basil or just regular basil depending on the selection where you live. Traditionally you would use cilantro but I personally don’t like it so basil works for me. Of course you can use whatever herbs you like though. Sometimes I add a few shrimp or even slices of omelette. The key is to slice and chop everything thinly – you don’t want to choke on a big piece of raw cabbage, you want to taste all the flavors at once!
It’s pretty simple.. just soak the rice papers in cold water for a minute and transfer onto the table. Add your filling and roll up your spring roll. There you go!
Now, the real secret is the dipping sauce! You absolutely need an awesome dipping sauce! There are plenty of processed sauces in jars available at the store, and I’m sure some of them taste alright. But you don’t want to ruin your healthy meal with a processed sauce. Instead, take the extra 5 minutes and make it yourself. Here is my absolute favorite one!
Peanut coconut dip:
3 tbsp peanutbutter (I like the crunchy kind, but you can use creamy if you prefer)
3 tbsp tamari
1 tbsp chilli sauce
3/4 deciliter / 1/3 cup of coconut milk
1/2 deciliter / 1/4 cup of water
1 tsp sesame oil
1-2 tbsp freshly squeezed lime juice to taste
Mix it all together and you’re done! Bon appetit!
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