Quick recipe for self-made vegetarian spring rolls
- Total time
- 15 minutes
- Preparation time
- 15 minutes
- Portions
- 2
You're looking for a quick recipe idea with light ingredients that is perfect for springtime? Then you will love our fresh and chrunchy vegetarian spring rolls. 8 rolls.
Directions
Toss together all ingredients in salad kit with cauliflower and broccoli. Season with salt, to taste. Set aside.
Fill shallow dish with warm water. Soak one rice wrapper at a time for 10 seconds. Place it flat on the counter and top with 1 cup of salad. Fold the sides over the greens and begin rolling the wrapper from bottom edge, away from you into a log-shaped spring roll.
Repeat with remaining salad and wrappers. Wrap in plastic wrap until ready to serve. Serve spring rolls with banana-almond sauce and cilantro leaves.
Banana-almond sauce
Place 1 small banana, 1-½ tablespoons almond butter, 3 tablespoons cilantro leaves, 2 tablespoons lime juice, 1 tablespoon chopped pickled jalapeno, ½ to 1 teaspoon chipotle chili powder and salt to taste, in blender or food processor. Cover and blend until smooth. Add water, one tablespoon at a time until desired consistency.
Ingredients
- 1 gramme salad mix, or a handful of lettuce leaves - for example green salad, rocket salad, arugula, radicchio, lamb’s lettuce
- 200 grammes grated cauliflower
- 200 grammes grated broccoli (including florets and stems)
- Salt to taste
- 8 rice paper or spring roll wrappers
- banana-almond sauce (see recipe below)
- 2 tablespoons cilantro leaves