For a party, serve these fun vegan spring rolls as canapés. They are full of colour from the fresh vegetables and mango. Serve with a sauce made of sweet chillies.
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Ingredient
– 12 spring roll wrapper– ½ small pack mint, leaves picked– ½ small pack Thai basil, leaves picked – 4 spring onions, cut in half then cut lengthways into strip– 1 courgette, peeled lengthways, halved and cut into thin strip– 1 large carrot, halved and cut into thin strips – ½ mango, cut into strip– 1 red chilli, deseeded and cut into thin strip– 50g salted peanuts, chopped– Sweet chilli sauce, for dipping
Ingredient
Before you start putting the rolls together, make sure all of the items are ready to go. Put a spring roll wrapper in a small bowl of water and let it sit there for a few seconds.
Step 1
Step 1
Instructions
If you wait too long, it will get sticky. Place the wet bag on a cutting board. If you want, add some basil and mint leaves, as well as spring onion, zucchini, carrot, mango, chilli, and peanuts.
Step 2
Step 2
Instructions
Fold the wrapper into the middle, starting with the end that is closest to you. This will cover half of the filling. Then, fold in both of the shorter ends, and roll the wrapper away from you.
Step 3
Step 3
This will cover the whole filling. To make 12 spring rolls, do it again with the rest of the wrappers and ingredients. You can make it in the morning and put it in the fridge for that night.
Step 4
Step 4
Cut the spring rolls in half across the middle to serve. Put a sweet spicy dipping sauce next to it.
Step 5
Step 5
Also see
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