● 24 rice paper wrappers - 22cm
● 200g beansprouts
● 2 red peppers - deseeded and thinly sliced
● 2 carrots - peeled and thin sliced
● Bunch spring onions - slice in half, thinly slice halfways
● 1 cucumber - halved lengthways, deseeded and thinly sliced,
● 1 lime - juice
● Handful coriander - rough chopped
Mix all veggies together along with lime juice and coriander, and set
aside
Fill a bowl with cold water. Add wrapper one at a time for around 5-10
seconds.
Remove and slightly pat dry. Place a handful of veggie mix on the wrap
near the bottom. Roll around the veggies and fold the edges over, roll
the rest of the wrap up. Keeping it all nice and tight and ensuring the
edges are tucked in.
These fresh and simple spring rolls can be made in advance and eaten
as is, or for that extra crunch bake in the oven( place rolls on an oiled
tray, drizzling a bit of oil over the top as well. Cook for 10 - 15 mins
until crispy). Or shallow fry in oil, until golden and crispy.
Serve with your favourite dipping sauce and enjoy.
You can be as adventurous as you like with the fillings, Duck, prawns,
etc
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