Vegetable spring rolls with Thai sauce
Real spring rolls and the most authentic Thai sauce to go with them! All you need for this is rice paper, your favorite vegetables and spicy-sweet Thai sauce, which we make ourselves from chili, garlic, sugar, vinegar and water!
Ingredients
| SPRING ROLLS: |
| rice paper 5-6 sheets |
| cucumber 1 pc |
| carrot 1 pc |
| bell pepper 1 pc |
| lettuce leaves |
| soy sprouts |
| cilantro |
| SPRING ROLL SAUCE: |
| chili pepper 3 pcs |
| garlic 2 cloves |
| vinegar 60 ml |
| water 120 ml |
| sugar 200 g |
| salt 1/2 tsp. |
Instructions
Step 1
Prepare the sauce for the spring rolls. Chop the chili peppers with the seeds, put them in the bowl of a blender (chopper), add the garlic and whisk to a smooth paste.
Step 2
Pour in the vinegar and water. Stir and pour everything into a saucepan. Add salt and sugar and bring to a boil. Cook over medium heat until the sauce thickens.
Step 3
For the spring rolls, slice the carrots, bell pepper and cucumber, removing the seeds. Along with the soy sprouts, soak the vegetables in boiling water for a few minutes to soften them. Tear the lettuce leaves with your hands. Remove the vegetables from the hot water and mix with the lettuce.
Step 4
Dip a sheet of rice paper in hot water for 2-3 seconds. Transfer to a cutting board and place the vegetable filling on top. Roll into rolls.
Step 5
Serve the spring rolls with Thai sauce and cilantro leaves.
