Spring rolls

Spring rolls are a light and refreshing starter. You can fill them with any vegetables that do not require cooking or cooked fish, meat or tofu.

Serves 2


  • 6 Spring roll rice papers
  • 1 julienned vegetables carrot
  • 2 tablespoons of toasted sesame seeds
  • Handful of bean sprouts
  • 1 mango, sliced
  • 1 avocado, sliced
  • 1 red chilli, sliced
  • 1 teaspoon soya sauce, thick
  • 1 teaspoon fish sauce (leave out for a vegetarian version)
  • Squeeze of lime juice
  • Small handful of roasted peanuts, roughly chopped
  • 1 tablespoon coriander leaves, chopped
  • 1 teaspoon of chopped mint leaves


Mix together the ingredients
Fill and roll the spring rolls
To roll: Pop your rice paper in cold water for 1 minute to soften
Place the filling in the bottom half, fold the bottom edge over the filling and then bring the sides tightly over and roll up