Springy Spring Rolls

spring collage

Spring Has Sprung!!!! And its Beautiful, flowers popping up all over the garden, the constant noise of baby lambs all around the valley, and of course the fresh spring veggies! It seemed appropriate in such a springy time to make some spring rolls for our lunch, and gosh, they were pretty nice… just saying.

These spring rolls made with rice paper and a zingy sesame, carrot filling are a sure happy maker! You can customise them to suit whoever wants them, and go brilliantly with some garlic sautéed sesame spinach. In my bowl of wonderfulness I put sprouts, pineapple, an egg, some pickled ginger, and spinach. It made a Lovely Lunch, ( and I’m Pretty sure that my mum and dad loved it as well!)


 Spring rolls

Serves three- makes six rolls

I had salmon in my roll, but you can easily omit this if your’e a vegetarian or simply don’t like it. Just replace it with maybe some marinated tofu or any other asian influence protein you wish.  Also feel free to customise your bowl to your liking, maybe comment the combo’s you tried out! I’d love to know. And remember to use organic local ingredients! 

ingredients for spring rolls:

  • one carrot, medium sized
  • good handful of sprouts, (I used a mix I grew but that just cause I had it on hand.)
  • a splash of toasted sesame oil
  • a splash of low sodium soy sauce
  • a tablespoon of sesame seeds
  • juice of one organic lemon
  • snow peas
  • a good knob of ginger
  • 3 sheets of rice paper, soaked briefly
  • cold smoked salmon slices (or another protein you prefer)

ingredients for sautéed spinach:

  • a few bunches of washed spinach, torn into chunks
  • 3-4 garlic cloves, sliced finely
  • sesame oil

ingredients for bowl:

  • 3-6 free-range eggs, (depending on how many each person wants)
  • spring rolls
  • sprouts
  • pickled ginger
  • sesame oil
  • pineapple
  • sautéed spinach

Preparing the spring rolls: Lay your soaked rice paper on a board. Use a vegetable peeler to get ribbons of carrot, and place in a bowl along with the sprouts, sliced snow peas, lemon juice, sesame seeds and oil, and the soy sauce. Grate the knob of ginger into the bowl. Toss together so the sauces coats everything!

Lay the protein you have chosen at the top-middle of the rice paper sheet. Then lay a third of your carrot mix on top with a wee drizzle of the sauce in the bowl. Fold the edges of the rice paper over the  side edges of the mix, then gently roll the rice paper from the top edge closest to the mix, wrapping the mix then tightly sealing it off. Repeat with the other two,  and Cut each spring roll in half.

Preparing the spinach: Place a pan of high heat and place the sliced garlic and the spinach in it with a splash of water. Let it cook until the spinach is nice and soft and the water has evaporated, about 2 mins. Drizzle a bit of sesame oil over and a squeeze of lemon!

Assemble: Place the two rolls in a bowl along with some sprouts and spinach. Slice some pineapple and add to the bowl. poach your eggs and add. Finish it off with some pickled ginger, and a few drips of sesame oil.

Now go attempt to stuff your face using chopsticks!!!!


Please comment and tell me some of the new wonderful things your enjoy about spring now, That is if your living in the southern hemisphere, other wise its autumn…oh well! xxx

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