Monday 13 April 2015

Cooking with StyleGamblers - Healthy spring rolls

Spring Rolls
written by Agata / photos by Agata

Nutritious, light and fresh at the same time, that's why I love spring rolls. No unhealthy frying makes them a perfect replacement for salad or just a healthy snack.
Spring is finally kicking off and I tend to pick lighter options for my lunch more often. Spring rolls are one of them, not only because they are healthy, but they are delicious too. Usually I change the filling, depending of the contents of my fridge. Preparation is simplier than it sounds, so don't discourage yourself.

10 sheets of round rice paper
30 cooked prawns
small packet of vermicelli noodles
small lettuce
10 broccoli stalks
fresh mint leaves
for peanut sauce:
1 tbsp soy sauce
3 tbsp water
2 tbsp peanut butter
1 garlic clove
pinch of  hot pepper
1 tbsp coconut oil


 1. Cook vermicelli noodles as directed on package
2. Steam broccoli for 3 mins and pour cold water over them to keep it crunchy, drain
3. In a small pan, stir all peanut sauce ingredients, keep it on low heat until combined and smooth
4. Add prawns to the sauce and cook for another 2 mins
5. Place soaked rice paper on a board and fill it with lettuce, broccoli, noodles, prawns and mint leaves
6. Roll them up like croquettes, serve with spicy sauce or on it's own


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