MAN SIZE VEGGIE SPRING ROLLS WITH HOME MADE PEANUT DIP (vegan)

Another idea for your world cup party.

I filled the spring rolls with chopped cilantro stalks, mushrooms, marinated tofu, julienned carrots, cabbage and spring onion*. Lightly fry the rolls in coconut oil for two minutes a side. 

It’s easy to get away with poorly made spring rolls because the crunch of the pastry and flavourful dips can mask a poor filling. I made sure to adequately cook and spice the filling, it makes such a huge difference.

The peanut dip was made with 200g of salted peanuts blended with water, a squirt of agave syrup, juice of half a lemon and a squirt of hoisin sauce. I garnished it with cilantro and crushed peanuts. It’s a great accompaniment for the spring rolls.

P/S: here’s a handy tutorial on how to fold spring rolls.

Notes

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