Vibrant, fresh, and full of crunch, these rainbow rolls instantly whisk you away to somewhere more tropical! Traditional in Vietnam, Gỏi cuốn, fresh spring rolls are either packed full of crunchy vegetables, pork, or prawns. The addition of a sweet and salty peanut dipping sauce makes these rolls the perfect snack, starter, or oriental side.
Main INGREDIENTS
- Vegetables
Ingredients
Method
Ingredients
- 100g red cabbage
- 100g carrots
- 100g courgette
- 75g mango
- 2 spring onions
- 1 small bunch coriander
- 2 tbsp sweet chilli sauce
- 1 lime
- 12 spring roll wrappers
FOR THE DIPPING SAUCE
- 75g crunchy peanut butter
- 1 tbsp Sriracha
- 1 tbsp hoisin sauce
- 1 lime
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Method
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1First, shred the cabbage thinly and place in a large bowl. Peel the carrot and cut into very thin, julienne-style batons, approximately 8cm long and place in the bowl with the cabbage. Without peeling, cut the courgette in the same way and add to the bowl.
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2Finely dice the mango and spring onion and add to the vegetables along with finely chopped coriander and the zest of the lime. Pour in the chilli sauce and stir all the ingredients together until they are all coated.
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3Hydrate the spring roll wraps according to the packet instructions. Fill each wrap with a small handful of the vegetable mixture. Fold in the sides and roll up to form a vegetable roll. Repeat this until you have used all 12 wraps.
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4Just before serving, make the dipping sauce. In a bowl, stir together all the ingredients. Drizzle in a little water and whisk to form a smooth thick sauce. Serve alongside the rainbow rolls and some extra wedges of lime.
The vegetables in the spring rolls are interchangeable depending on preference but make sure you pick vegetables with lots of crunch and colour.
For a seafood version, marinade some cooked prawns in sweet chilli before placing on a bed of mixed vegetable strips and wrap as per instructions. For a meat version, use cooked pulled pork in the same way.
