One of my most favourite things to eat are spring rolls, since I am rubbish at making rolls I call mine parcels…I think it’s because I
definitely tend to over stuff mine with filling. My parcels may not be pretty, but they sure are lip smacking good!
Vermicelli Noodles (optional)
Lettuce (I used baby gems)
Cup of Lentils
1 medium potato
Chopped coriander (I used frozen)
Two bowls of hot water
Slice potato thinly like match sticks and place into a hot pan with a dash of olive oil, add your chopped garlic and chopped spring onion. Let this cook over a medium heat. Once softened add ½ tbs cumin, turmeric and paprika and chopped coriander. Add in 1tbls of lemon juice and your lentils. Season with Cajun spice, accordingly. Let this cook until potato is done.
To make Sauce
1tbls of Tahini
1tbls of water
2tbls lemon juice
1tbs nut butter (I used peanut)
4-5 pickled hot red jalapenos (add more for a fiery kick)
Sprinkle of paprika for colour.
Combine all Ingredients and mix till smooth
Place your noodles in hot water for 5 minutes, chop and wash your lettuce, chop spring onion and avocado.
Submerge a sheet of rice paper in warm water for about two minutes, then lay flat on a dry plate.
Add your filling, in centre, topped with a dollop of sauce. Fold both ends in and then wrap sides over each other, aiming to make them as tight as possible. And repeat 🙂 – This recipe is enough for 6 small rice papers.
I love it when a dish is made up of ingredients that you wouldn’t normally put together, so I am chuffed that this one turned out great. I hope you enjoy it as much as I do.
Any questions leave them in the comments.
Thanks for reading and sharing!