This is actually more of a suggestion than a recipe, because you can fill the Spring Rolls with anything you like. It’s a perfect meal for leftovers! Quantities are variable because you can eat them as a snack, appetizer or dinner. Or alternatively, put all the ingredients on the table and let your guests make their own Spring Rolls
(for approximately 16 Spring Rolls):
1 box of The Vegetarian Butcher Fish Free King Prawns and / or Chicken Chunks, cut into strips
1 pack of rice wrappers for Vietnamese Spring Rolls (Asian supermarket)
1 teaspoon sambal or spicy sauce
200g thin rice noodles
1 mango, finely diced
¼ cucumber, finely diced
1 Onion, finely chopped
2 stalks celery, finely chopped
Bunch of mint
Bunch of coriander
Handful of peanuts or cashew nuts, coarsely chopped
Dipping sauce suggestions:
- Hoisin sauce (Asian supermarket)
- Or make your own: Just mix the juice of a lime, 1 tbsp vinegar, 2 tbsp ginger syrup and 1 tbsp Japanese soy sauce with half a chopped garlic clove.
Fry the Fish Free King Prawns/Chicken Chunks in oil. Add a teaspoon of sambal to the pan and cook briefly. Soak the noodles in hot water for 5 minutes. Then drain and rinse in cold water and drain again.
Put all the other chopped ingredients in bowls on the table. Also, put a bowl of warm water on the table.
Now we’re ready to roll: Soak a rice wrapper in warm water for about 10 seconds. Gently shake off the excess water. Start filling your spring roll with anything you fancy. When there’s enough filling in your spring roll, roll it up. Start by folding one side of the sheet over your filling and then folding in the ends before you roll it up tightly. Your Spring roll is now ready to eat. Enjoy!