Fresh Spring Rolls
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Fresh Spring Rolls

Recipe by An Ode to Mung Beans
Servings
+
–

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 1 Tbsp toasted sesame oil

  • 3–4 spring onions, finely chopped

  • 2 cloves garlic, crushed

  • 1 red chilli, deseeded and finely chopped

  • 1 yellow pepper, chopped

  • 1 handful mushrooms, chopped

  • Other veggies of your choice, optional

  • Soy sauce, to taste

  • 1 large handful fresh basil or coriander, coarsely chopped

  • 14 rice paper wraps

  • Warm water

  • 14 lettuce leaves

  • Sweet chilli sauce, optional

Directions

  • Heat the sesame oil in a wok over high heat. Add the spring onions, garlic, and chilli and sauté for 1 minute. Add the yellow pepper, mushrooms, and any other veggies you fancy and cook for a few more minutes.
  • Turn off the heat and give it a good dash of soy sauce as well as adding the basil or coriander. Transfer to a bowl and allow to cool slightly.
  • Dip a single rice paper wrap into a wide bowl filled with warm water for about 15 seconds, until just soft. Lay flat on a chopping board, place a smaller lettuce leaf on top, add about 2 tablespoonsful of the filling, and wrap up. Arrange on a serving dish seam-side down. Repeat until each wrap has been filled.
  • Refrigerate for about 10 minutes then serve with sweet chilli sauce or soy sauce, if desired.

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