Rainbow Spring Rolls with Roasted Peanut Sauce

Yields4 Servings
Total Time20 mins
Ingredients

2x 300 mL water
1 red beet
1 thumb of turmeric
1 thumb of ginger
1 bunch of asparagus, cut in two and without the hard part of the stem
8 round rice paper wrappers
1 avocado, peeled and sliced vertically
1 carrot, peeled and cut vertically into thin slices
1 cup cooked rice vermicelli
A few mint leaves, cilantro leaves, parsley leaves and chives

Instructions

1. Using a high-speed blender, blend 300mL of water with the beet. Filter out the beet flesh so you’re left only with a beautiful liquid and no particles.
2. Repeat this step with the turmeric and the ginger by blending the two and then filtering out the flesh.
3. Cook asparagus in lightly salted water. Keep the vibrant green colour of the asparagus while ensuring that it is not too crunchy or undercooked.
4. Check out some YouTube videos if you’ve never made spring rolls before. You’ll see, it’s easy!
5. Pour your dyes (those made with the beet and the turmeric) into fairly wide and shallow bowls.
6. Dip one rice paper wrapper at a time into the dye for about 10 seconds.
7. Place the rice paper wrapper on a surface that is easy to clean. Place another dyed rice paper wrapper on top of the upper quarter of the first one. This should create the shape of a figure eight.
8. Starting with the bottom, place the asparagus on the rice paper and roll, followed by the avocados, then the carrots, the vermicelli and finally the various herbs, which you will want to accentuate. You’ll want to place the herbs last, as whatever is placed last will be more visible.
9. Make sure you tuck in the sides for a more “clean” look.
10. Cut in half. Don’t wait too long before serving. Otherwise, make sure to wrap the spring rolls in a moist paper towel. Serve with our delicious peanut sauce!

Ingredients

Ingredients

2x 300 mL water
1 red beet
1 thumb of turmeric
1 thumb of ginger
1 bunch of asparagus, cut in two and without the hard part of the stem
8 round rice paper wrappers
1 avocado, peeled and sliced vertically
1 carrot, peeled and cut vertically into thin slices
1 cup cooked rice vermicelli
A few mint leaves, cilantro leaves, parsley leaves and chives

Directions

Instructions

1. Using a high-speed blender, blend 300mL of water with the beet. Filter out the beet flesh so you’re left only with a beautiful liquid and no particles.
2. Repeat this step with the turmeric and the ginger by blending the two and then filtering out the flesh.
3. Cook asparagus in lightly salted water. Keep the vibrant green colour of the asparagus while ensuring that it is not too crunchy or undercooked.
4. Check out some YouTube videos if you’ve never made spring rolls before. You’ll see, it’s easy!
5. Pour your dyes (those made with the beet and the turmeric) into fairly wide and shallow bowls.
6. Dip one rice paper wrapper at a time into the dye for about 10 seconds.
7. Place the rice paper wrapper on a surface that is easy to clean. Place another dyed rice paper wrapper on top of the upper quarter of the first one. This should create the shape of a figure eight.
8. Starting with the bottom, place the asparagus on the rice paper and roll, followed by the avocados, then the carrots, the vermicelli and finally the various herbs, which you will want to accentuate. You’ll want to place the herbs last, as whatever is placed last will be more visible.
9. Make sure you tuck in the sides for a more “clean” look.
10. Cut in half. Don’t wait too long before serving. Otherwise, make sure to wrap the spring rolls in a moist paper towel. Serve with our delicious peanut sauce!

Rainbow Spring Rolls with Roasted Peanut Sauce
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