For a while, I wanted to try preparing spring rolls and have bought the rice paper sheets for a few months, but every time something was coming up, either travel or work. Not that they took too much time, but somehow, I always left it for next week and the next week finally come 🙂 I just had them for dinner.
Looking into different recipes, I see they can be made with a variety of ingredients, and can be prepared fully vegetarian or with some type of fish. I love them and will try to prepare them again, maybe next time will try frying them 🙂
Servings: 16-18 Time to prepare: 40- 50 min
- 8-9 of rice sheets
- 2 medium carrots
- 1/3 cucumber
- 100 gr tofu
- 100 gr prawns/ srimps
- 1/2 paprika
- 1/2 avocado
- 1 handful of spinach leaves
- 1 tbsp olive oil or sesame
- rice noodles
For the sauce:
- 1 tbsp peanut butter
- 2 tbsp soy sauce
- 2 tbsp. water ( maybe 1 extra)
- 1 tsp lemon juice
- For a few minutes toss the prawns with olive oil or if you have sesame is better.
- Cut all veggies into julienne strips and the tofu.
- For the rice, sheets use a shallow pan or plate and fill with warm water.
- Place one rice paper in the water and let it rest for about 20- 30 seconds, give or take.
- Take it out on a cutting a towel.
- Now time to place the filling onto the bottom side of the sheet. I started with 2-3 spinach leaves, tofu, veggies, and prawns. Leave place from both sides.
- Start with the fold of the lower edge up over the fillings, rolling upward just until the filling is compactly enclosed. Fold over the short sides.
- Cut it into half and leave it on a plate or cutting board. I made the mistake to place them one over another and after that they were a bit sticky, I would suggest decorating them in a circle on a plate 🙂
- Serve and Enjoy either with just soy sauce or the one below.
For the sauce:
- In small saurces plate add the peanut butter soy sauce and lemon juice and mix well.
- Add water and if necessary add one or 2 spoons more water.