Vietnamese Spring Rolls

INGREDIENTS

• 3 to 4 sheets of rice paper 

FOR THE FILLING 

• ½ cup vegetables of choice, julienned (carrot, bell pepper, cucumber, beetroot) 
• ¼ cup lettuce and cabbage, shredded 
• ¼ cup tofu, julienned and sautéed 
• Boiled rice noodles (optional) 
• Roughly chopped green onions, coriander and mint leaves mixed with a few drops of lemon juice 
• Salt and crushed pepper to taste 
• Seasonings of choice 

FOR THE PEANUT SAUCE 

• 3 tablespoons peanut butter, at room temperature 
• 1 tablespoon vinegar 
• 1 tablespoon soya sauce 
• 1 tablespoon maple syrup (or honey) 
• 1 tablespoon oil 
• 1 minced garlic clove 
• Water and salt as needed 

METHOD

• For the peanut sauce, place all the ingredients in a bowl, whisk well and add a little water if needed. Set it aside. 
• Keep the vegetables, tofu and boiled noodles ready on a plate. 
• Take lukewarm water in another round plate, place a rice paper sheet in the water for 10 seconds and gently remove it onto a clean towel. 
• Add the fillings one after another to the centre of the rice paper sheet. Top with the mixture of green onions, coriander and mint leaves. 
• Add salt, pepper and other seasonings of choice. 
• Fold the lower part of the rice paper sheet over the fillings, fold in the edges and roll it so that it’s packed properly from all sides. Make all the rolls similarly. 
• Serve with the peanut sauce and enjoy! 

Warning: Ask a parent or adult to help with this recipe.