Hellooo everyone! Rita here. So I guess we are jumping facefirst on the Spring Roll bandwagon, huh? We could have just sat and watched as pretty much everyone in the food blog community publishes their takes on the yummy concoctions during this time of the year, but we decided we wanted to join in the party. While we're at it, we might as well start by sharing a few recipes from our favourite veggie bloggers out there! Check out these gorgeous Summer Rolls with Garden Veggies and Basil by the lovely Emily at This Rawsome Vegan Life; the fresh and crisp Bahn Mi Spring Rolls by vegan genious Dana at Minimalist Baker; and last but definitely not least the delicious and savoury Deconstructed Spring Roll Bowls by my favourite gal in the interwebs (shhh, don't tell anyone!), Ashlae at Oh, Ladycakes.
So onto these Rainbow Spring Rolls. Our bright and colourful take on this asian classic is actually nothing new to the spring roll business, so we stepped up our game with two delicious sauces to go with it. One really basic dipping soy sauce and the actual star of the recipe: the Mango, Basil & Lime Tahini Cream. This delicious cream is perfectly balanced and it is a great addition to any sort of raw fruit and veggie recipe. We poured the leftover cream over salads during the following couple of days and it proved to be the bomb.
This recipe is so quick to put together with a few simple ingredients (even though we've used a bunch for the sake of colours here) that we end up resorting to rolls like these very often. They're yummy, fresh and filling (given that we eat about 5 or 6 each) and they are totally easy on your digestive system. Rolling your first few Spring Rolls can be quite the challenge and I hope we've made it a tiny bit easier with our instructions and photos. I kind of think of it as folding a baby's diaper (minus the yuck!). Give it a go and you'll find youself rolling your Spring Rolls like a pro in no time!
RAINBOW SPRING ROLLS WITH Mango, BASIL & LIME TAhini CREAM + GINGER & SESAME SOY SAUCE
MANGO, BASIL & LIME TAHINI CREAM
1 ripe mango, peeled and chopped
1/4 cup | 60 ml. tahini
1/4 cup | 60 ml. lime juice
zest of 1 lime
20 basil leaves
1/4 tsp himalayan fine sea salt
GINGER & SESAME SOY SAUCE
3 tbsp soy sauce
2 tbsp water
1 tbsp maple syrup
1/4 tsp toasted sesame oil
1 tsp fresh grated ginger
3 sprigs of chives, finely chopped
(optional) fresh chili, finely chopped
RAINBOW SPRING ROLLS
rice paper rolls
rice noodles, cooked according to the packet instructions
sprigs of chives
CUT INTO STRIPS
bell pepper (any colour)
STEP BY STEP
Start by gathering, preparing and measuring all of the ingredients. This will improve your dynamic in the kitchen.
- Start by preparing both the cream and the sauce, so they can sit in the fridge for a while and allow the flavours to infuse.
- For the Mango Tahini Cream, add the mango, tahini, lime juice, basil leaves and himalayan salt in your blender. Blend until smooth and creamy.
- Swirl in the lime zest with the help of a spatula or spoon until evenly combined.
- Pour the cream into a glass jar or bowl and place it in the fridge.
- For the Ginger & Sesame Soy Sauce, combine all the ingredients in a dipping dowl and gently whisk until well mixed.
- Place the sauce in the fridge. You may need to whisk again upon serving, if the sesame oil starts separating.
RAINBOW SPRING ROLLS
- Dip a rice paper roll in a large bowl with warm water until it becomes soft and pliable (do this one at a time).
- Place the roll on an even surface. Be gentle so as not to pierce the roll with your fingers.
- Imagine a rectangle in the center of the roll. This is where you will layer your ingredients of choice. Whatever you put on it first will be the most visible, so you may want to start with some pretty ingredients such as strawberry, kiwi or radish slices.
- Continue layering fruits, veggies, noodles and green leaves until you are done. Common sense will let you know when to stop (hopefully)!
- Fold in the end of the roll closest to you lengthwise, and then both ends across.
- Finish by tumbling your roll towards the open end.
OUR FAVOURITE COMBINATIONS
- Fruity & Creamy: kiwi, strawberry, avocado, rice noodles and spinach leaves
- Sweet & Crunchy: mango, carrot, red bell pepper, red cabbage and lettuce
- Fresh & Peppery: cucumber, radishes, red onion, mint leaves, chives, rice noodles and lettuce
- Extra Green: kiwi, avocado, cucumber, pea sprouts & spinach leaves