With winter over, it's time to come out from under the covers of hibernation, enjoy the warmer weather and the fresh blooms of spring. Repot your plants and rejuvenate your body with the foods of the season. Spring food should be clean light and energizing with fewer ingredients than the rich hearty casseroles and soups of winter attracted. These wonderful fresh spring rolls with dipping sauce are made from soy sprouts, which are a delicious healthy choice for packed lunches, light suppers or a tasty entrée. Any reasonable Asian grocery store will stock rice paper, mirin and soy sprouts.
Soak the soy sprouts in a bowl of boiling water for 5 minutes before draining. Once drained lightly chop into 2cm pieces. In a small pan dry roast the sesame seeds until lightly brown and set aside to cool. Add the carrot, shallots, coriander, mint, sesame, and cracked pepper to the sprouts and mix well.
Clear your work surface and place a board next to the stove. Fill a shallow wide pan with water and bring it to the boil. Reduce the heat to simmer and slowly drop a sheet of rice paper into the water. Once the paper starts to curl and soften (about 45 secs) remove it from the water using a slotted spatula and lay it out flat on the board. Place a spoonful of mixture across the paper, approx 6cm from the front, leaving room at the sides to fold up into a parcel. Fold the front of the rice paper over the mixture, tuck in the sides and then tightly roll up the parcel to the end. (Prepare for a few messy ones at the beginning). Repeat the process until all the mixture is all finished.
Serve with a dipping sauce of the organic shoyu and mirin combined.
Makes 3 servings
| Prep Time: | 10 mins |
| Cooking Time: | 20 mins |
| Ready in: | 30 mins |
Suitable for: |
|
| Finger Food, Lunch, Snack | |
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| Nutritional Information - Per Serve | |
| Kj | 614 kj |
| Calories | 147 kcal |
| Fat | 6.5 g |
| Saturated Fat | 0.8 g |
| Total Carbohydrate | 15.2 g |
| Total Protein | 7.3 g |
| Fibre | 6.4 g |
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