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Five-Colour Fresh Spring Rolls
Rate this recipeBrighten up your vegetarian table with these light five-colour fresh spring rolls – a rich source of fibre for a healthy, well-balanced body. The rolls combine familiar vegetables, each bringing its own colour and flavour that complement one another, plus the secret to an irresistible vegan peanut butter dipping sauce. Vegetarian food is no longer monotonous but incredibly tempting.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
20
Time
30 minutes
Servings
2
Level
Medium
Ingredients
Rice paper
1 pack
Cucumber
2 piece
Large red chilli
1 piece
Soy sauce
1 tablespoon
Brown beech mushrooms
100 g
Leek
30 g
Peanut butter
60 g
Tofu skin
100 g
Fresh herbs
50 g
Hoisin sauce
60 g
Cooking oil
2 tablespoon
Carrot
1 piece
Ginger
0.5 knob
Honey
2 tablespoon
Red cabbage
150 g
Lemongrass
1 stalk
Vegetarian seasoning powder
3 tablespoon
Fresh rice vermicelli
100 g
Pineapple
0.25 piece
Peanuts
30 g
Implementation Steps
01
Buy 100g of fresh tofu skin in large sheets and fry until golden on both sides. Cut into long thin strips. Trim the bases off 100g brown beech mushrooms and rinse in salted water. Heat 1 tablespoon of oil in a pan, add 15g minced leek, minced lemongrass and minced chilli and fry until fragrant. Then add the tofu skin and mushrooms. Season with 1 tablespoon vegetarian seasoning powder, 1 tablespoon soy sauce and 1/2 tablespoon white sugar, stir-fry for 3 minutes, then transfer to a separate plate.
02
Cut the red cabbage, pineapple, carrot and cucumber into long bite-sized sticks.
03
Also prepare 1 pack of thin rice paper for rolling, 100g fresh rice vermicelli and 50g chopped herbs. Brush a thin layer of water over the rice paper, then lay the ingredients on it one after another and roll up tightly.
04
Make the peanut butter sauce for the rolls: heat 1 tablespoon of oil in a pan, add 15g minced leek, minced ginger and minced chilli and fry until fragrant. Then add 60g peanut butter, 60g hoisin sauce, 2 tablespoons honey and 2 tablespoons vegetarian seasoning powder and stir well. When the sauce comes to the boil, add 30g finely ground peanuts and stir until the dipping sauce thickens, then turn off the heat. Spoon the sauce into a bowl to serve with the rolls.
05
A plate of vibrant five-colour spring rolls is perfect for making your family's vegetarian table stand out, or simply as a fun dish to cut through the richness after Tet. Each refreshing roll dipped in the rich, nutty peanut butter sauce is delicious and beautifully balanced.
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