FRESH SPRING ROLLS

Name: Fresh spring rolls (with honey mustard sauce)
Prep time: 20 min
Ingredients: 8 Small Spring roll rice wrappers; 1 medium Carrot peeled and cut into stripes; 1 medium Cucumber peeled and cut into stripes; 8 medium Lettuce leaves cut into stripes; 1 Avocado peeled and cut into stripes; 3.5 oz Tofu drained, pressed from liquid and cut into striped; 1/4 cup Peanut roasted and finely chopped; 2 Tbsp Dijon mustard; 2 Tbsp Oil flavourless; 2 Tbsp White vinegar; 1 Tbsp Fake honey; 1/4 tsp Salt; Dash White pepper crushed

with honey mustard sauce

By Jasmin

One of the few dishes I can order as a vegan from a sushi restaurant; here in Morocco; is a vegetarian fresh spring rolls (along with cream cheese free maki, which are not worth the price if you ask me). Although the spring rolls are delicious, they’re boring and lack nutrition. So I recreated my own version at home, and guess what, they taste even better and ready in only 20 min. Feel free to choose your favourite filling and adjust the amount of tofu to your need. Bonne appétit.

Have you ordered my cookbooks yet ?

*We do not claim to be profession expert in nutrition. These values are based on online nutrition calculator and are merely a suggested estimation*

Yield: 8 rolls. Nutritional value 1 serving: 1 roll (cut into 4 pieces):

134 Kcal
Protein: 2.9 G
Carbs: 14.9 G
Fat: 6.5 g

Fresh spring rolls (with honey mustard sauce)

by Jasmin.

Yield: 8 spring rolls. 1 serving: 1 spring roll (4 pieces): 134 kcal

[Proteins: 2.9 G, Carbs: 14.9 G. Fat: 6.5 G]

Pin Recipe

Prep Time 20

Course entree, Side Dish, Snack

Cuisine east asian

Servings 8 spring rolls

Calories 134 kcal

Ingredients

For the spring rolls:

8 Small Spring roll rice wrappers
1 medium Carrot peeled and cut into stripes
1 medium Cucumber peeled and cut into stripes
8 medium Lettuce leaves cut into stripes
1 Avocado peeled and cut into stripes
3.5 oz Tofu drained, pressed from liquid and cut into striped (100 G)
¼ cup Peanut roasted and finely chopped

For the honey mustard sauce:

2 Tbsp Dijon mustard
2 Tbsp Oil flavourless canola oil or sunflower seed oil
2 Tbsp White vinegar or lemon juice, or cider vinegar
1 Tbsp Fake honey or any liquid sweetener
¼ tsp Salt more to taste
Dash White pepper crushed

Instructions

For the honey-mustard sauce:

Place all the sauce ingredients in a bowl and mix everything using an immersion blender (or use a food processor. Manual mixing will work as well, just be sure to incorporate all ingredients to get a homogenous lump free sauce).

For the spring rolls:

Gather all topping ingredients together: lettuce, carrot stripes, cucumber stripes, avocado stripes, and tofu stripes.
Add about 1 inch of water to a large, deep dish, or large plate. Place one rice wrapper into the water and let soak for just 10 seconds. It should still feel pretty firm as you remove it and lay it on your counter or plate.
Layer a few stripes of each veggie and tofu in a horizontal row across the center of the rice paper. Be sure the filling reaches the sides (we won't be folding the sides of the rice paper).
Tightly roll the rice wrapper like a cigar without folding the sides. Repeat to get 8 rolls.
Wet the knife and cut each roll into 4 pieces. Place them each piece standing on a plate.
Drizzle some honey mustard sauce then sprinkle some chopped roasted peanut on top. Enjoy !