Vegetable Spring Rolls

Experiment with Asian cuisine with our delicious and easy-to-prepare Vegetable Spring Rolls. This recipe embodies the hassle-free nature of weeknight cooking, featuring a fresh dipping sauce that is sure to leave you savouring every bite.

Preparing this recipe is as simple as boiling water in your Round Dutch Oven, making for a quick and healthy meal. Our Spring Roll filling incorporates a range of healthy ingredients, including cucumbers, snap peas, rice noodles, onions. The addition of coriander, basil, and mint injects some much-needed freshness, while the dipping sauce is designed to bring this dish together.

Our Vegetable Spring Rolls are the ultimate recipe when you are pressed for time and are perfect for packing away for tomorrow’s lunch. This recipe takes under an hour to prepare, including prep and cook time, and serves between four and six people at a time. For larger gatherings, simply adjust the portions accordingly and enjoy! Here are all the ingredients you need and the steps to follow before tackling this recipe.

Rehydrate the noodles by pouring boiling water over them, allow to stand for 3-4 minutes, then drain and roughly chop.

Prepare the dipping sauce by whisking all the ingredients together to combine.

Dip a rice paper sheet into warm water for 20 seconds until soft and pliable. Drain and place on a moistened board. Arrange sliced strawberries in the lower third of the rice paper sheet, top with spring onions, sugar snaps, cucumbers, noodles, coriander, basil and mint. Drizzle with a little dipping sauce. Fold in the sides and roll up tightly. Repeat with the remaining rice paper sheets.

Serve sprinkled with sesame seeds with the dipping sauce on the side.