Makes 10 Rolls
A healthy lunch or starter, vegetable spring rolls are easy to make yourself, and you can customise the filling to your personal preference. The crunchy vegetables bring a freshness to the dish, whilst the hoisin sauce adds a flavourful punch.
- 1 large chicken breast
- Salt and pepper
- 2 tbsps vegetable oil
- 1 cucumber
- 1 raw Chioggia beetroot or red beetroot
- 10 small round rice paper sheets
- 1 lettuce heart, leaves separated
- 1 bunch of mint, leaves picked
- Hoisin sauce
- 1 bird’s eye chilli (optional), deseeded and finely chopped
- 1 tbsp of chopped peanuts (optional)
- Season the chicken breast with salt and pepper and fry in the oil until golden.
- Leave to cool, then cut into 5mm (¼ inch) thick slices.
- Shred the cucumber and beetroot using a julienne peeler fitted with a fine julienne blade. Alternatively, you can use a spiralizer for the cucumber. Set aside.
- Soak the rice paper sheets in cold water, then lay them on a board and fill them. With each sheet, start with a lettuce leaf, then add two or three mint leaves, some cucumber, some beetroot and two slices of chicken. Allow the filling to poke out of one side of the sheet. Roll up the sheets tightly, cutting off any excess rice paper at the bottom of the roll.
- Pour some hoisin sauce into a small bowl and stir in the chilli and peanuts.
- Serve the spring rolls with the hoisin sauce.
Recipe courtesy of Super Spiralized by Orathay Souksisavanh & Vania Nikolcic, photography © Charlotte Lascève (Hardie Grant, £7.99)