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Spring Rolls

by Eva Simonova
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These jumbo Spring Rolls are my favorite dish for so many reasons. They are so fresh, colorful and delicious. I usually make them when I have bunch of veggies that I want to use up before they go bad. I just cut up a whole bunch of veggies and wrap them in a rice paper. It is really simple once you figure out how to roll them tight which isn’t difficult at all.

What I also love about the spring rolls is how figure friendly they are! If you’re watching your calorie intake, it is the perfect dinner/lunch for you. Just switch the peanut butter sauce with a soy sauce, it is delicious as well ;).

I used the round rice papers, 22 cm in diameter and stuffed them with quite a lot of ingredients which made pretty big spring rolls. You can make appetizers instead of a main course by using smaller papers and leaving out some of the ingredients. You can get pretty creative with these spring rolls! If you decide to go little off course, send me a pic for inspiration! 🙂

Tip for the rolling: The paper is extremely sticky so don’t let it dry too much otherwise it gets stuck to the board. In that case just splash the board with some water. Also don’t put too much of the veggies in as it can get difficult to wrap an overfilled roll. AND try not to be time efficient at this point and wrap one roll at the time.

Jumbo Spring Rolls

These jumbo Spring Rolls are my favorite dish for so many reasons. They are so fresh, colorful and delicious. I usually make them when I have bunch of veggies that… Main courses Spring Rolls European
Serves: 2 Prep Time:
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 6 rice papers
  • 200g  marinated tofu cut into stripes
  • 2 carrots
  • 1 avocado
  • 6 small radishes
  • 1 bigger red onion
  • few leaves of kale
  • fresh coriander (optional)

Instructions

  1. Cut the tofu, carrots, avocado, radish and onion into equal stripes. A red cabbage is also delish, feel free to experiment with different vegies.
  2. Fry the tofu on non-sticking pan (I personally don´t use any oil when frying tofu)
  3. Soak the rice paper in water at room temperature.
  4. Lay the kale, stripes of the prepared veggies, and tofu close to each other on the rice paper.
  5. Wrapping can be a little tricky, but don’t worry, it doesn’t have to be perfect, the taste will make up for it. Just fold the sides towards the center and start rolling. Be careful not to tear the paper but try to tighten the roll as much as you can.
  6. To prepare the sauce, just combine the peanut butter, hoisin sauce, lemon juice and salt.
  7. Cut the rolls in half and sprinkle with black and/or white sesame seeds.
  8. Put your legs up and enjoy this beautiful and healthy diner you just made, you deserve it!

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