These vegan and vegetarian friendly fresh spring rolls are great with our awesome tangy Thai dipping sauce - just sub the fish sauce for our vegan version. They are healthy, easy to make and make for an excellent far from normal appetizer or for a light lunch or snack. You can even make them to take outdoors for a picnic as summer rolls!
Peel the garlic, wash and dry the coriander/cilantro root and cut off the stems from the top of the chili. Chop all these ingredients into small pieces to make it easy to pound.
Pound the cilantro/coriander root first together with a pinch of salt. Then add garlic and pound for around a minute to combine. Then add the chopped chillies and pound into a paste.
Immediately add the lime juice with the fish sauce and the palm sugar. Pound while stirring to dissolve the sugar and mix in the liquids to make your sauce.
This can be done in a small blender with all the ingedients at once but using a mortar and pestle is definitely the better way.
Fresh Spring Rolls
Part peel the skin from the cucumber using a serrated peeler. Slice into long thin sticks similar to fast food fries i.e. thin ones.
If your corn is uncooked, steam or boil in water for 10 minutes until cooked. Allow to cool a little and then cut off the edible corn by slicing lengthwise.
Peel the carrot and then shred using a shedding tool.
Wash the lettuce and separate the individual leaves.
Separate the sweet basil leaves from their stems.
Video
How to Make Fresh Spring Rolls - Vegan Friendly Easy Recipe with Thai Dipping Sauce