Fresh springrolls with strawberries, crispy vegetables and almond sauce
These yummy rolls could work either as the perfect family weekend feast, or when making a smaller buffet as a perfect buffet dish! When servering them during a dinner I like to prepare all the ingredients and then let the guests fill their own rolls - when serving them on a buffet I like to put them (as in the while roll) in salad leaves to make it easier for the guests to have them standing as well - perfect for a mingle party!
And oh - I should also mention that they are perfect for any day of the week too, just fill your rice papers with whatever leftovers you might find at home!
Now, let’s get rollin’!
Fresh springrolls with strawberries, crispy vegetables and almond sauce
12 portions on a buffet
Ingredients
12 small rice papers, or 6-12 bigger ones
125 grams fresh (Swedish) strawberries
1/2 cucumber
2 carrots
100 grams red cabbage
70 grams fresh spinach
250 grams smoked organic tofu
50 grams sprouts
12 fresh mint leaves
Mandelsås
1 dl mandelsmör
1 1/2 water
2 msk apple cider vinegar
1 tsp ginger, grated
salt and freshly ground black pepper
For serving
Fresh mint
camelina seeds, or sesame seeds
sprouts
How to
Slice the strawberries and all the vegetables thinly lengthwise. Cut the tofu in 12 pieces on the length.
Fill up a pie form / sauce pan or anything as big as the diameter of the rice papers with hot water. Dipp one paper at a time in the water for 10-15 seconds then put on a wet cutting board. Add a bit of the strawberries / veggies / tofu at the bottom part of the rice paper. Fold the sides inward, then tightly roll the rice paper, beginning at the end where you put the filling. Repeat with remaining rice papers and filling. Put on a big plate, and cover with a damp kitchen towel if not serving them straight away to keep them from drying. Make sure not to put them on top of each other as that might make them stick to each other, if you want to serve them on top of each other first put them in a salad leaf!
Mix together the ingredients for the almond sauce. Salt and pepper to taste.
Serve the rolls topped with mint and camelina seeds with extra sprouts on the side, and the almond sauce.
Recipe was first published in The Gothenburg-Post/Två dagar
