No, I don’t use a deep-frying pan for these delicious vegan spring-rolls. They are easy to make (however the more you practice the nicer the result) and will do as a starter, a main-dish, a lunch or a snack. You can substitute samphire with another type of seaweed, for instance wakame. You can add some avocado for a creamier bite.
Ingredients (10 spring-rolls)
- 5 round rice-papers
- 100 g fresh samphire
- ½ mango
- 1 carrot
- 1 bell-pepper
- ½ cucumber
- 2 tbsp peanut butter
- Juice of one lime
- 1 tbsp soy sauce
- 1 tbsp honey or any other liquid sweetener
- 2 tbsp water (or slightly more)
- ½ Chile pepper
- 2 cm fresh ginger root
- Wash the samphire under the running water, drain.
- Heat a few drops of oil in a cooking-pan and stir-fry the samphire during 2-3 minutes. Caution: samphire is extremely salty, so add no extra salt.
- Peel and slice the carrot, cucumber, bell-pepper and mango in long thin slices with a peeling knife.
- Divide the ingredients into 5 equal parts. This is your filling.
- Soak 1 rice paper in warm water for approximately 20 seconds, or till tender. Place it on a clean flat surface. Put 1/5 of the filling into the middle of the paper and roll it capturing the edges so that there remain no open ends. Cut the roll in two.
- Repeat the procedure with the rest of ingredients.
- Eat with soy sauce, whether plain or diluted with water, or with a peanut dip. The recipe follow below.
And this is how you make the peanut-dipping sauce
- Chop the Chile pepper and ginger.
- Whisk all the ingredients by hand or using a blender.
- If the dip seems too thick to your taste, add a bit more water. I advise to add no more than one tablespoon at a time, so that the dip does not turn out too watery by accident.