Springrolls are from East and Southeast Asia. A tasty dish to celebrate the start of spring with. At this moment you can put these vegetables in your springrolls. The springrolls are done within half of an hour. In the picture you see one springroll cut in half.
For 4-6 springrolls:
– 4-6 rice paper sheets
– 100g carrot
– 100g chicory
– 100g turnip greens
– 20g sprouts. I used broccoli sprouts and luzerne.
– 1 tablespoon hoisin sauce
– 1 tablespoon soy sauce
– 1 tablespoon chopped ginger. I used chopped ginger out of a glass with some oil for this recipe for which this is nice.
– 1 tablespoon dried coriander leaves
– 1 teaspoon lemon juice
Before rolling you first wash and cut the vegetables and you make the sauce. Cut the carrot and chicory into narrow strips. Remove the end of the turnip greens and cut them finely. Lay all vegetables ready to use on a plate or board.
Make the sauce by adding the hoisin sauce, soy sauce, ginger, dried coriander and lemon juice together.
Prepare a bowl of warm to hot water. It does not have to boil. Let the rice sheets soften one by one in the water. This way they become soft. One sheet takes around 1 minute.
Now you lay down the ingredients on the rice paper sheet. I started with the carrot, then the chicory, then the turnip greens, then the sprouts and I finished with the sauce. Now roll up the springroll. If you’re quick you can already soften the next rice sheet when adding the ingredients to your first. But if you have never done this before or want to take your time I would recommend waiting. The rice paper sheets become harder to work with when they have been too long in the water.
Serve the springrolls by cutting them in half or think of something else.
You can serve the sauce as a dip with the springrolls as well. If you want to take them with you putting the sauce inside the roll is easiest.
