Vegetarian Vietnamese Spring Rolls with Fiery Relish

Vegetarian Vietnamese Spring Rolls with Fiery Relish
  • Cooking Time: 1 hour
  • Serves: 2 per portion- serves 5
  • Allergens:

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Description

Treat yourself to these delicious Vegetarian Vietnamese Spring Rolls. Serve with a honey, soya sauce and Ballymaloe Fiery Relish dip and enjoy every mouthful!

Ingredients

  • ½ red pepper, trimmed and cut into 3" julienne sticks
  • 2 spring onions, half, ¼, cut into 3” julienne
  • 1 small cucumber- ½, deseed, cut into 3” julienne
  • 1 large carrot, peeled and julienned
  • 5 broccolini, split into ¼’s on the length
  • 10 green beans- top tail, split in half on the length
  • 10 sheets of rice paper wrappers
  • 40g rice vermicelli
  • 20 Lettuce leaves
  • 20 large mint leaves
  • For the dressing
  • 1 tsp honey
  • 3 tsp rice wine vinegar
  • Sea salt and freshly cracked black pepper
  • For the dipping sauce
  • 8 tbsp Light Soy sauce
  • 3tsp Ballymaloe Fiery Relish
  • 2tsp honey

Dietary Suitability

  • Dairy Free
  • Suitable for Vegans

Method

  1. In a bowl, cover the rice vermicelli in boiling salted water, cover immediately in cling film for 8 mins then drain and cool under running water, drain again
  2. Place the prepared julienne of veg into ten mixed bundles, and place onto a baking tray.
  3. Mix the dressing well and sprinkle over each mound of vegetables. Leave to infuse for 20mins, turn each bundle halfway through to ensure flavor is dispersed.
  4. In a large bowl pour in boiling water top up with cold water to create a very warm bath!
    Take a rice paper sheet into the bath and feel as the heat turns into a pliable sheet, remove carefully and place on your clean worktop (the excess water prevents it from sticking to your worktop. Flatten into a round.
  5. Place a mint leaf in the centre, top with some cooled rice vermicelli, then your seasoned bundle of veg and lastly a piece of butterhead.
  6. Pull the base up over the centre and pull the top down to seal both ends. Now start to roll from the sides applying pressure to create a firm bundle. Wrap until fully enclosed a firm sausage shape is achieved. Place on a well oiled (olive oil) clean baking tray. Ensure they do not stick together. Cover in a well-oiled piece of cling film.
  7. Mix the dipping sauce ingredients together and taste, adjust if necessary and remember the chilli flavour will increase if allowed to macerate!
  8. To serve: in a box place two cos leaves and pop a spring roll on each. Pop in some dipping sauce (in a container) and serve.

  • Cooking Time: 1 hour
  • Serves: 2 per portion- serves 5
  • Skill: Medium
  • Allergens:

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