by Niamh Cooper, Melissa Byrne & Gillian Hegarty
We know them as something we get in our local takeaway. But making your own spring rolls is actually so easy – and fun – a four-year-old could do it! It’s actually the perfect food to make at a party.
Spring rolls are one of those dishes that look amazing and are surprisingly simple to put together. They are incredibly nutritious, bursting with nutrients and so full of flavour. Everyone gets to make their own, with ingredients they love. Perfect for a party or playdate. Kids love them and it encourages everyone to try new foods.
Fresh Spring Rolls
You will need:
• 8 rice paper wrappers*
• 1 carrot, peeled, cut into matchsticks
• 1 small red or yellow pepper, thinly sliced
• 2 spring onions, thinly sliced
• 4 leaves of butter-head lettuce, torn
• 1 small cucumber, thinly sliced lengthways
• 1 mango
• 1 avocado
• 100g vermicelli rice noodles, cooked and cooled
• Fresh herbs: mint, basil, coriander, chives
• Edible flowers: chive flowers, marigold, cornflowers
• 1 chicken breast**, cut into 1cm pieces
• 2 tbsp soy / tamari* sauce
• 2 tbsp mirin*
* Most supermarkets have these in the oriental foods aisle.
** You can use tofu, prawns, beef, or any other meat you fancy, too.
Place the tofu/meat in a bowl with the soy/tamari sauce and the mirin, and leave to marinate for at least 10 minutes. Cook slowly in a bit of oil in a frying pan or oven until cooked through, then leave to cool completely.
Slice all the vegetables you have chosen to use into thin batons, no longer than the width of the wrapper. Lay them out on a plate.
Fill a large bowl with water. Submerge one rice paper wrapper at a time for a few seconds until it softens and becomes flexible. Lift it out carefully and place it on a damp tea towel.
Lay a few pieces of lettuce horizontally across the centre of the wrapper, leaving about an inch free on each side. Add your chosen fillings on top: a little of everything, or whatever takes your fancy.
To roll: gently lift the bottom of the wrapper up and over the filling, pull it snug, then fold in the two sides and continue rolling until your spring roll is fully wrapped. The tighter you roll, the better it holds together.
Peanut Dipping Sauce
• ½ cup peanut butter
• 1 tbsp rice wine vinegar
• 1 tbsp soy or tamari sauce
• 2 tbsp hoisin sauce
• 1 small clove garlic, finely grated
Combine all ingredients in a bowl and whisk together with one-third cup hot water until smooth. Add a little more water if you prefer a thinner consistency.
Vietnamese Dipping Sauce (Nuoc Cham)
• 3 tbsp lime juice
• 2 tbsp fish sauce
• 2 tbsp caster sugar
• 2 cloves garlic, finely chopped
• 1 small chilli, sliced (optional)
• ¼ cup water
Stir all ingredients together until the sugar dissolves. Taste and adjust, depending on your taste.
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