homemade spring rolls

August 12, 2019|Damien Le Thiec

Today, the team is presenting you with a little recipe for homemade spring rolls. Perfect for eating healthily. Our little guilty pleasures are sushi and spring rolls. We were inspired by the book Green Life by Victoria Arias from the famous blog Mango & Salt. This book is full of little wonders and provides a good foundation for starting a healthier diet. So it's your turn!

To accompany the spring rolls, you can easily offer any of the white wines from the Oé organic wine range, such as the Bordeaux, the Côtes-du-Rhône, the Bugey, the Languedoc.

Ingredients (For 8 spring rolls)
– 8 rice paper sheets
– 125 g rice vermicelli
– 4/5 small carrots
– 1 avocado
– 2 handfuls of cashews
– 1 small yellow onion
– soy sauce

Instructions

Boil water and pour it over the rice vermicelli in a dish.
Cut all the vegetables into thin strips 2 or 3 mm long.
Crush the cashews and brown them in a pan. When they start to turn very lightly golden, add a little soy sauce. Return to the heat and stir for another minute.
Once cooked, rinse the vermicelli under cold running water to cool them down so you can handle them without burning yourself.
Gather all the ingredients within reach. Fill a large container with fresh water (so it can hold the rice paper sheets). Submerge a rice paper sheet. When it becomes very flexible, place it on a cutting board or a non-stick surface.
Spread a little vermicelli to form a small rectangle that fits within the circle of the rice paper sheet (leave some margin on the rice paper so you can roll it more easily).
Then place a few strips of carrots, avocado, onion, chives, and cashews on top.
Close the rolls, taking into account the elasticity of your rice paper sheets. Press gently so that the rice paper does not tear.
Fold in the sides. Wrap them in plastic wrap, which will help hold them together until they are served. Keep in the fridge (for at least half an hour) and serve with a small bowl of dipping sauce.