Vegan spring rolls with Coco Start – peanut dip

Ingredients for 8-10 spring rolls:

  • 100 g brown rice
  • romaine lettuce leaves
  • 1/2 pointed paprika
  • 2 rainbow carrots, julienne
  • ¼ cucumber
  • ½ mango
  • avocado
  • fresh coriander leaves
  • fresh basil leaves
  • fresh mint leaves
  • lime juice
  • sea salt
  • rice paper, 8-10 medium sheets
  • sesame seeds

For the dip:

  • 2 tbsp peanutbutter
  • 2 tbsp lime juice
  • 1 garlic clove, pressed
  • 1 cm ginger, grated
  • 1 tsp sambal oeloek
  • 2 tbsp soy sauce
  • 1 tbsp Abbot Kinney’s Coco Start
  • 3 tbsp cooked water, or more

How to make it:

  1. Cook the brown rice following instructions on package.
  2. Prep all vegetables and mango by cutting them into small, elongated slices or thin strips (except for lettuce) so later on, they all easily fit on the middle of the rice paper sheet.
  3. Pick seperate leaves off of all herbs and place them on a plate.
  4. Season the cooked rice to taste with some lime juice and a pinch of sea salt.
  5. For the dip, put all ingredients together in a bowl and stir. If necessary, bring in some extra cooked water until right consistency has been reached.
  6. Place all of the above prepped ingredients on the table with 2 flat dinner plates and a deep plate with hot water for the rice sheets (see instructions on rice paper package).
  7. Be inspired by our photo and combine ingredients of your choice, wrap them in, sprinkle some sesame seeds on top and take a bite after an extra deep dive through the Coco Start – peanut dip of course!
  8. ENJOY!

Veggie rolls with Coco Start – peanut dip

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