Vietnamese Spring Rolls and peanut dip!

Taste the rainbow 🌈 with these Vietnamese Spring Rolls and peanut dip!

This Ramadan, we are breaking stereotypes, eating healthy, and saying no to the standard fried food. This doesn’t mean we compromise on our taste, nutrition and simplicity, especially with a recipe like this. Original Recipe from one of my besties @kaviz92 and I slightly tweaked it like this;

For this dish You will need:

Spring roll-

• 10 spring roll rice paper wraps (got mine from @healthyuke)
• 1 large carrot, peeled & julienned.
• 1 large cucumber, peeled & julienned.
• 1/2 large red pepper, julienned.
• 1/3 cup chopped purple cabbage.
• 1 avocado, sliced.
• A handful of fresh cilantro.
• A handful of fresh mint.
• 5 large green lettuce leaves, cut into about 3-inch pieces.
• 1 mango, sliced.
• 2 green chillies, sliced.

Peanut dipping sauce-

• 1/4 cup creamy peanut butter.
• 1 tbsp honey.
• 2 tsp soy sauce.
• 1 clove garlic, minced.
• 1 tsp @jarsofgoodness peri-peri sauce
• 1-2 tbsp warm water.

How to make:

Spring roll-

• Follow the instructions on the package of the spring roll wrap to soften the wrap. General instructions are to dip in for 30-35 seconds until soft and then lay it on a soft towel.
• Layer all the veggies at one end of the wrap and sprinkle coriander, mint and chilies.
• Wrap it tightly and cut each roll in half.

Peanut dipping sauce-

• Mix all ingredients and top with crushed roasted peanuts & sprinkle with crushed red pepper flakes.

Enjoy! Let us know if you try it!