Vegetarian & vegan

No Cook, Vegan Summer Spring Rolls with a Chilli – Garlic Peanut Butter Dip.

Have you ever tried these no cook spring rolls? If not then do it, these are super quick and really delicious!! Initially I was a bit hesitant to make these as I don’t like peanut butter. Yes, I can see your surprised face but it’s the truth. I do love peanuts though, just not the butter.

Actually, this recipe was selected for a monthly cook along in my cooking group, so with a brave heart I decided to go for it (I had the ketchup at the ready in case the peanut butter dip fails horribly!!). Thankfully though it never came to that, these rolls were an absolute surprise and that sauce was just – WOW!! What a fantastic recipe!! I loved it, he loved it and we gobbled these cylinders for our lunch…yumtastic!!

spring rolls-1

This month’s cook along taught me two things –

  1. It’s good to be brave and,
  2. Sometimes keep your inhibitions aside.

I think somehow our brain gets tuned to the food that we see and eat right from an early age and we become comfortable with a particular food style. For example, I am from India and that’s why I have a strong inclination towards Indian food and somehow believe that Indian recipes will turn out to be good despite the fact that recipe disasters happen all the time. Stepping out of your comfort zone is not always easy, and maybe that’s the reason for inhibition. That’s one of my many theories anyway!

That’s too much thinking, I am already starting to feel hungry. Back to the rolls, so I tweaked the original recipe to make it a more filling meal. The best part is, there was no cooking involved and the ingredients were all in my food cupboard. Only thing I bought were the rice papers. Quick to prepare as well and a no fuss food especially good for summers when you want something light and yet filling!! These rolls are vegan and dairy free.  For a gluten free option, replace couscous with any gluten free grain like millet or lentils. This recipe is really good for people with dietary restrictions. You might find rolling the cylinders a bit difficult initially but you will get the hang of it once you are onto the 3rd roll.

If you haven’t made these rolls yet, I would recommend to try these and free yourself from any inhibitions!!



INGREDIENTS

For Spring Rolls

  • 1 pack rice spring roll wrappers (mine had 12 in a pack)
  • 1 cup of couscous
  • hot water for couscous and warm water for soaking the rice papers
  • 1 carrot, diced
  • 1 beet, skinned and diced
  • a bunch of romaine lettuce, roughly torn
  • a handful of fresh coriander and mint leaves, chopped
  • crushed sea salt and black pepper for seasoning

For Chilli-Garlic Peanut Butter Dip

  •  ¼ cup of smooth peanut butter
  • 1 clove of garlic
  • 1 dried red chilli, soaked in hot water
  • 1 tablespoon of soy sauce
  •  juice of ½ lime
  • warm water

Kitchenware &  Kitchen Electricals

  • a large pie dish
  • a kettle
  • a small blender or hand blender

METHOD

For Spring Rolls

  1. Soak the couscous in hot water and let it sit for 15 minutes and after that fluff it up with a fork.
  2. In the meantime, prepare the dip as shown the section below.
  3. Once the couscous is done, add carrot, beet, lettuce and herbs to the couscous and season it with salt and pepper.
  4. Pour some water in the pie dish and soak in the rice papers for a second, take it out on a wooden board/plate.
  5. Now, spread a tablespoon or more of the filling just a finger away from the bottom edge of the rice paper. With wet hands, fold in sides over the filling overlapping each other and then roll up all the way from bottom to top tucking in the paper as you go along to ensure a snug fit wrap.
  6. Make all like these and keep it aside.

For the Dip

  1. In a blender, add all the ingredients and blend it into a paste with the help of some warm water.
  2. Adjust the thickness of the dip as per your liking with the help of warm water.

Serve it with the prepared rolls.


HINTS & TIPS

  • Make it a bit more exciting by using other veggies like cucumber, coloured peppers, coloured tomatoes, greens like baby spinach, kale, rainbow chard etc., whatever fancies your imagination.
  • These are best consumed fresh as they dry out if kept for long.
  • Quinoa, pearl barley or bulgur wheat can be a good substitute for the filling.


 

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