Vegan Vietnamese Spring Rolls with Willow Herb
When it's summertime, you want to eat something light and healthy. And why not use WDBNK.com 's Plant of the Month July 2018, the Willow Herb to prepare a tasty Asian dish? The spring rolls look great, taste great and are easy to prepare! Have fun trying out this #vegan recipe!
Firtst bring water to a boil in a big pot. The turn off the heat and add rice noodles to it. Leave them in there for 3 minutes and rinse them with cold water.
Now the dip. You need:
The fat from a can of organic coconut milk. It has to be organic.Otherwise the fat won't separate due to the added emulsifiers.
A big spoonful of peanut butter
A teaspoonful of concentrated tomato paste
One lemon grass stem
Salt and pepper
Once you blend this all together, it looks like this:
Now take two plates. One is filled with beetroot juice, the other one with water. In go our rice papers. Take out the soaked one from the water and add flowers, face down so they shine through. Now add grated carrots, salad leaves, onion greens and rice oodles. Put some basil on and roll it together by first lapping it in on the sides.
For the red rolls, you don't need flowers since you would not see them through. Put in the same veggies, but use cilantro instead of the basil.
Make loads of them! They are fantastic and gone too quickly! ;-)