Recipe: Rainbow Spring Rolls with Ginger Peanut Sauce
8 rice spring roll papers
1 beetroot, skin removed and finely grated
½ yellow pepper, seeded and thinly sliced
½ red pepper, seeded and thinly sliced
1 cup carrots, thinly sliced
1 ripe mango, cubed
1 large bunch of mint leaves
1 large bunch of coriander, cut from the stems
FOR THE GINGER PEANUT SAUCE
½ cup salted natural peanut or almond butter
1 ½ tbsp soy sauce
2 to 3 tbsp brown sugar or maple syrup, to taste
½ lime, juiced
½ tsp chili garlic sauce
½ tsp fresh grated ginger (optional)
A splash of hot water
1 Bring 3 cups of water to the boil in a kettle and set aside to cool slightly for cooking the spring roll papers.
2 Prepare the peanut sauce by whisking together all the ingredients except the water to a mixing bowl. Add the hot water one tablespoon at a time and whisk until you have a pourable but thick consistency. Set aside.
3 Add the slightly cooled hot water from the kettle to a large shallow dish or frying pan and submerge a rice paper to soften for about 10 to 20 seconds. Be mindful to not leave them too long or they will be too fragile to work with.
4 Once soft, transfer to a clean, slightly damp surface such as a wooden cutting board, and gently smooth out into a circle.
5 Add the carrots, peppers, mango, beetroot and a healthy handful each of coriander and mint
6 Fold the bottom over the fillings, then gently roll over once and fold in the side to seal, then roll until completely sealed. Place on a serving plate and top with a room temperature damp towel to prevent them from drying out.
7 Repeat with the remaining spring roll papers and filling.
8 Serve with dipping sauce and sriracha, if desired.