As beautiful as they are tasty, these spring rolls use blueberries to boost the basic recipe and boost the vitamins.
Preparation time: about 45 minutes
For 8 rolls.
Defrost the blueberries . Meanwhile, peel the ginger and garlic .
Coarsely dice the ginger . Chop the garlic . Cut the chili lengthwise, remove the seeds and chop finely. Wash the lime in hot water and grate the zest .
Cut the lime in half and squeeze out the juice . Puree the ginger , garlic , chilli , lime zest and juice , peanut butter , soy sauce , oil , 20 ml of water and agave syrup . using a hand blender. Refrigerate the blueberry-peanut dip .
Soften the Chinese vermicelli in hot water for about 5 minutes.
Then cook it in salted boiling water according to the instructions on the package. Put them in a colander, run them in cold water and drain them.
Wash and peel the carrots and cucumbers . Cut them into thin strips. Wash the coriander and wring it out, shaking it. Thin out the branches. Cut the avocado into
two and remove the core. Remove the flesh and cut it into thin strips.
Prepare the rice sheets according to the instructions on the package and lay them out next to each other on the work surface. Place vegetables , coriander , vermicelli and 1 teaspoon of blueberry-peanut dip in the center of each leaf
of rice . Fold up the sides of the rice paper and roll them up.
Roughly chop the peanuts . Arrange the spring rolls on plates. Garnish with the remaining cilantro . Put the rest of the blueberry dip in a cup, sprinkle it with chopped peanuts and serve with the rest.
Also discover: the best spring rolls in Paris .