Name: Vegan Vietnamese Spring Rolls & Black Tahini Dip Recipe
Total time: 40 min
Yield: 3
Ingredients: 1 1/2 Tbsp Coconut Oil; 1 Tbsp Black Tahini; 1 1/2 Tbsp Soy Sauce; 1 Tsp Rice or Red Wine Vinegar; 10 Dried Rice Paper Roll Sheets/Spring Roll Wrappers; 80g Cucumber; 80g Carrot; 50g Sugarsnap or Mangetout Peas; 100g Bean Sprouts; 100g Smoked Firm Tofu; 30g Fresh Mint Leaves; 35g Fresh Coriander; 4 Spring Onions; 2 Birdseye Chilies; 50g Sesame Seeds; 1 Tsp Rice or Red Wine Vinegar; 1 Tsp Soy Sauce; 1 Tsp Sesame Oil

Black Tahini Satay Dip with Vietnamese Spring Rolls Recipe

These Vegan Vietnamese Spring Rolls exude fragrant, fresh Asian flavours. Coupled with this delicious dip with a twist - Black Tahini Satay Dipping Sauce, this is the perfect starter to a Far East Asian Vegan Banquet. An easy, fun to make recipe that works as a sharing platter too!

Equipment

Knife
Chopping Board
Bowl
Mixing Spoon
Large Shallow Dish
Clean Dry Tea Towel
Small Saucepan
Wooden Spoon
Serving Dip Bowl

Ingredients

For the dip

1 1/2 Tbsp Coconut Oil
1 Tbsp Black Tahini
1 1/2 Tbsp Soy Sauce
1 Tsp Rice or Red Wine Vinegar

For the rolls

10 Dried Rice Paper Roll Sheets/Spring Roll Wrappers
80g Cucumber
80g Carrot
50g Sugarsnap or Mangetout Peas
100g Bean Sprouts
100g Smoked Firm Tofu
30g Fresh Mint Leaves
35g Fresh Coriander
4 Spring Onions
2 Birdseye Chilies
50g Sesame Seeds
1 Tsp Rice or Red Wine Vinegar
1 Tsp Soy Sauce
1 Tsp Sesame Oil

Method

TO MAKE THE SPRING ROLLS:
Start by chopping the cucumber, carrots and sugarsnap/mangotout and tofu into thin/fine strips approx. 3 inches long. Put these to one side.
Next, chop the fresh herbs, spring onion and the chilies as finely as possible and place in a bowl.
To the same bowl, add sesame seeds, soy sauce and your chosen vinegar - mix well.
To prepare the spring rolls, fill the large shallow dish with warm water and one at a time soak the 10 seperate sheets for approx 1 minute, in the water.
The lie the sheet on a clean chopping board, dab excess water off with the tea towl. Alternatively, you can lie the seperate sheets ontop of a flat tea towel.
Check the spring roll sheets don't stick to the surface below them by peeling up the edges a little.
Then, take a small handful of the chopped vegetables, tofu strips and herbs and arrange them neatly in the centre of the sheet before carefully folding in the side edges then rolling lengthways into a nice, tight bundle. It will stick to itself and rolling does get easier the more you do!
These rolls must be eaten within a few hours for best taste.
TO MAKE THE SATAY DIP:
In a small saucepan, melt the coconut oil on a low heat.
Then add the rest of the dip ingredients to the saucepan and stir until you get a smooth consistancy.
Tip the dip into a small bowl to serve. Make sure this is NOT refridgerated, as it will harden.
Top the dip with a sprinkle of sesame seeds and an extra coriander leaf and it is ready for the spring rolls to be dipped in!
Serve and enjoy!

Click to enlarge

Indigo Recipes

Indigo Herbs is where ancient wisdom, modern pharmacy, and cutting-edge nutrition come together. Our aim is to inspire and empower each individual into taking responsibility for their own health and well-being by providing them with a vast array of natural health products and educational resources. For many of us that inspiration and empowerment starts in the kitchen - our recipes are meant to spark the creativity we all have within.