ASIAN SPRING ROLLS
A wonderful refreshing bite to start the meal with. If you are in a hurry, use Iceberg lettuce leaves instead of rice paper. You can even place all the ingredients in separate bowls so each guest can prepare his own roll.
Makes 12 rolls
Preparation time 30 min
3 cloves garlic, crushed
Juice of 1 lime
15 ml (1 T) rice vinegar
30 ml (2 T) soy sauce
10 ml (2 t) caster sugar
60 ml (1/4 c) Carmien Revive / Green Rooibos Ginger & Chilli (2 bags)
12 rice paper circles (not those for deep-frying)
3 Israeli-cucumber, julienned
3 medium carrots, julienned
250 ml (1 c) bean sprouts
125 ml (1/2 c) chopped coriander leaves and mint
60 ml (1/4 c) chopped pickled ginger
1. DIPPING SAUCE Combine all the sauce ingredients in a small bowl and set aside.
2. ROLLS Place one rice paper circle at a time in cold water and soak till just soft, but not too soft.
3. Place on a flat surface and arrange some cucumber, carrots and bean sprouts in the middle. Top with some bean sprouts, chopped herbs and ginger. Roll up and sprinkle some sesame seeds on top. Repeat with rest of the ingredients. Arrange on a serving platter.
4. Serve the rolls with dipping sauce.
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