No need to introduce super foodie Catherine Kluger who, one again, whets our appetite with her new book Super Nature. Amongst her many recipes, she has a great one for spring rolls with a sauce spiced up with peanut butter, yummy…
"I prepare spring rolls all year round with a variation of fillings: lentils, germinated seeds, avocado, salmon, chicken and even pastrami (my kids love it). The base is always the same and the rice wrap is very easy to roll."
FOR ABOUT 16 SPRING ROLLS
PREPARATION: 40 minutes
1. I put the rice vermicelli in the salad bowl and pour the boiling water on top during 7 to 8 minutes in order to make them expand in. I drain and cool dip down by dipping them in cold water.
2. I wash, dry and finely chop up the salad and the herbs. I peel, rinse and grate the carrot. I mix everything in a salad bowl, then I add the rice vermicelli.
3. I dip them for a few minutes one by one, as I am garnishing the paddies in tepid water to soften them, and I place them on a damp dishtowel. In the middle of each patty I place 1 tablespoon of lentils, avocado, chicken, fish or pastrami, then on top about 2 tablespoons with a mix of salad, herbs, carrot, vermicelli. I fold over each side, then I delicately roll and place in the dish. Once the rolls are finished, I cover them with damp absorbing paper, I cover with plastic film and I set aside until serving time.
4. For the sauce, I loosen the peanut butter before adding all the other ingredients and, at the end, the washed coriander, drained and minced.