Thursday, September 19, 2013

Vegan MoFo 14- Eating for the Seasons- Fresh Spring Rolls


This yummy recipe is from Janella Purcell's Eating for the Seasons (pg 16). She calls them fresh spring rolls, I call the rice paper rolls, whatever you want to call them they're seriously yummy and one of my favourites in summer.

Obviously they're not all the same, we made some packed full of veggies, some super spicy with spring onion and some with lots and noodles and tofu. I switched up the veggies, I always try to get some veg in my hubs so I'll change the recipe to things he'll eat and enjoy. I decreased the avo, increased the leafy greens, 

I made a couple of dipping sauces to got with them because when it comes down to it rice paper rolls are lonely without a yummy dipping sauce and we can't have that! I made a scrummy satay sauce and a lower fat chili soy ginger lime dipping sauce.

Fresh Spring Rolls
Rice Paper Rolls
Janella's Version:
Serves 4
2 small packets bean thread vermicelli
1/2 cup tamari
1/2 tsp sesame oil
rice paper wrappers
2 sheets nori
2 carrots, julienned
1 lebanese cucumber julienned
2 avocados
3 cups yummy tofu (pg 154)
8 spring onions
1 cup mint and coriander leaves
Claire's Version:
Serves 2
Rice paper wrappers (I like the small ones)
1 carrot, julienned
2 cups lettuce
1/2 cucumber
1-2 red chili
1 cup mint leaves
1 cup coriander leaves
1 cup beanshoots
1 packet slim me noodles (konjac, kelp, bean, rice noodles etc)
1/4 cup Nori (seaweed)
2 cups Kale 
1 Avocado
Marinated tofu (below)

  • Wash and chop all ingredients into thin strips
  • Cook noodles according to packet instructions
  • Assemble rolls by dipping rice paper in a bowl of lukewarm water for approximately 5 seconds
  • Remove soft rice paper and allow excess water to drip off
  • Place on a damp tea towel or plate (something it won't stick to)
  • Assemble with a mint/coriander leaf face down on the bottom (it looks pretty)
  • Add a small amount of cooked noodles
  • Add a small amount of desired additional fillings, tofu, avocado, nori, chili etc
  • Add desired vegetables, lettuce, carrot, cucumber, bean shoots, kale etc
  • Wrap the side closest to you over the filling, fold in the sides and wrap the other side over making sure not to pull it too tightly as it will rip
  • Repeat
  • Enjoy!

Tofu1 x 250g packet Firm Tofu
1/4 cup Soy sauce
Juice of 1 lime
1 tsp Sesame oil
1 tbsp fresh ginger, grated
Stevia to taste

  • Press tofu overnight to remove excess moisture (it will work without this step it just has better texture when you press it)
  • Juice lime
  • Grate ginger
  • Combine soy sauce, sesame oil, lime juice, ginger and stevia
  • Pour over tofu and marinate for as long as is convenient
  • Allow excess marinade to drip off
  • Cut tofu into chunky strips (1cm wide)
  • Fry until they begin to crisp
  • Add to rice paper rolls, wrap, sandwich or stirfry
  • Enjoy!

Spicy Satay Sauce
1/2 cup peanut butter
3 tbsp soy sauce
1/2 tsp chili powder
1/2 tsp tumeric
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 cup warm water

  • Dry fry spices until fragrant
  • Add ginger
  • Combine peanut butter and warm water, add spices and ginger and mix until smooth
  • Dip rice paper rolls in and enjoy!

Chili Soy Ginger Lime Sauce
Juice of 1 lime
1 red chili (seeds in or out)
1 tsp grated ginger
1/4 cup soy sauce
Stevia to taste

  • Juice lime
  • Chop chili (you can remove the seeds if you don't like it hot)
  • Grate ginger
  • Combine soy, lime, chili, ginger and stevia
  • Dip rice paper rolls in and enjoy!


Love and Smiles,







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