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Fresh Spring Rolls
Fresh Spring Rolls
  1. Serves: 4 people
  2. Cooking time: 20 minutes
  • 8 Spring roll  wrappers
  • 1 Carrot
  • 1 Cucumber
  • 1 Red pepper
  • Bunch of mint
  • Bunch of coriander
  • Sesame oil
  • 2 x 120g pots of The Coconut Collaborative yogurt
  • Soy sauce
  • 1 Lime
  • Smooth peanut butter
  • 300g Rice noodles
  • Handful of peanuts



Method:

1. Cut your carrots, cucumbers and peppers into slices. Add to a bowl with a handful of chopped mint and coriander. Add 2 teaspoons of sesame oil, the juice of half a lime, salt, pepper and olive oil. Toss everything together.

2. Sauce time. Into a bowl add the Coconut Collaborative yogurt. Add a heaped tablespoon of peanut butter and the juice of half a lime, and beat everything together. Then add a tablespoon of peanut butter and beat it in.

3. Cook your rice noodles (follow pack instructions).

4. Bash up some peanuts.

5. Drain noodles.

6. Assembly time. Pour some hot water over your spring roll wrappers. Once they are soft, lie them on a board. Add your vegetables, some noodles and some peanuts. Roll them up, dip them in the sauce and enjoy!