Five-Colour Fresh Spring Rolls

Name: Five-Colour Fresh Spring Rolls
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Vietnamese
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

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Brighten 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.

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Ingredients

Time

30 minutes

Servings

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

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.

Cut the red cabbage, pineapple, carrot and cucumber into long bite-sized sticks.

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.

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.

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.