There is a wonderful variety of Irish vegetables currently in season. These fresh spring rolls are packed with spinach, carrots, cucumber, scallions, cabbage and a variety of fresh herbs. They serve perfectly as a tasty, nutrient-rich snack and are bursting with vitamins, minerals and fibre. A diet rich in fibre is essential for optimal gut health as it aids digestions while promoting regularity. It is also an important dietary choice for keeping ones cholesterol in check, as soluble fibre can bind with cholesterol to move it out of the body before it has been absorbed into the bloodstream. Fruit and vegetables are rich sources of fibre, and the World Health Organisation recommend we consume at least five portions fruit and veg daily, so these delicious spring rolls are a great way to top up our daily consumption.
The chilli dipping oil only takes minutes to make and is a delicious accompaniment for the spring rolls. It can also be enjoyed drizzled over stir fries or as a topping over some avocado and toast. Enjoy!
Nessa x
Fresh Spring Rolls with Chilli Dipping Oil
Ingredients
For the chilli dipping oil
- 2tbsp chilli flakes
- 2tbsp sesame seeds
- 2 cloves garlic, crushed
- 2tsp sugar
- Sprinkle of salt
- 150ml sunflower oil
For the fresh spring roll
- 50g vermicelli rice noodles
- 75g spinach
- 75g sweetheart cabbage, finely sliced
- 2 carrots, peeled and cut into thin batons
- ½ cucumber, cut into thin batons
- 2 scallions, finely sliced
- Handful of coriander, mint and basil leaves
- 10 spring roll rice wrappers
To serve
Sesame seeds
Method
- To make the chilli oil, add the chilli flakes, sesame seeds, garlic, sugar and salt to a heatproof bowl. Stir to combine. Add the sunflower oil to a small saucepan over a medium heat. Heat the oil for about 3 minutes, when it should be hot but not yet smoking. Carefully, pour over the chilli mixture. Stir well to combine. Allow to cool fully before pouring into a sterilised jar. Refrigerate for up to two weeks and always mix before serving.
- To make the spring rolls, cook the vermicelli noodles according to the pack’s instructions. Once cooked, drain and rinse with cold water.
- Prepare the vegetables and herbs, and place on a plate, ready for filling into the wrappers.
- Fill a shallow, wide-rimmed bowl or tray with cold water. Quickly dip the rice paper wrappers, one at a time, into the water and let soften for about 30 seconds, but don’t soften them completely, allow them to remain a little stiff. Gently, place on a chopping board.
- Layer the fillings onto 1/3 of the wrapper, starting with a couple of spinach leaves, then some noodles, carrot, cucumber, scallion, cabbage, and top with a scattering of herbs.
- Beginning with the edge closest to you, roll the wrapper halfway, then fold the shorter side in and continue to roll until it’s sealed.
- Repeat with the remaining wraps and fillings.
- Sprinkle the spring rolls with some sesame seeds and serve straightway with the chilli dipping oil. Enjoy!
