Vegetarian Christmas starter recipe for 4 - 8 people, takes only 20 mins; recipe has spring roll wrappers, mint, thai basil, spring onion, courgette, carrot, mango, red chilli, peanuts and sweet chilli sauce.
Vegan rainbow spring rolls
Course: Vegetarian Christmas starter
Servings
4 - 8
servings
Prep time
30 mins
Ingredients
- Red Chilli: 1 red chilli, deseeded and cut into thin strips
- Spring Onion: 4 spring onions, cut in half then cut lengthways into strips
- Carrot: 1 large carrot, halved and cut into thin strips (or use julienne peeler)
- Courgette: 1 courgette, peeled lengthways, halved and cut into thin strips (or use julienne peeler)
- Mint: 1/2 small pack mint, leaves picked
- Sweet Chilli Sauce: sweet chilli sauce, for dipping
- Mango: 1/2 mango, cut into strips
- Peanuts: 50g salted peanuts, chopped (optional)
- Thai Basil: 1/2 small pack Thai basil, leaves picked (optional)
- Spring Roll Wrappers: 12 spring roll wrappers (we used Blue Dragon)
Directions
- Have all your ingredients prepared and ready to go before you start assembling the rolls. Dip a spring roll wrapper into a shallow bowl of water until it just softens (don't leave it too long or you'll be left with a gluey mess). Put the wet wrapper on a chopping board, then top with a couple of mint and basil leaves (if using), and some spring onion, courgette, carrot, mango, chilli and peanuts (if using).
- Starting with the edge nearest to you, fold the wrapper into the centre so that it covers half the filling. Fold in both of the shorter ends, then, rolling away from you, fold the wrapper over so that the entire filling is encased. Repeat with the remaining wrappers and fillings to make 12 spring rolls. Can be made in the morning and kept in the fridge for later.
- To serve, cut the spring rolls in half on the diagonal. Serve with sweet chilli dipping sauce on the side.
