Herbs are so important in cooking, and in our kitchen they are central. I have been so excited to start our little kitchen garden which is primarily made up of herbs. Thai and Malaysian cooking herbs thrive in this climate, which is so much fun for me. We have Coriander, Thai basil, Vietnamese Coriander (Laksa Leaf) and Mint which are integral in so many of my favourite foods.
Spring rolls are a staple in our kitchen. These rice paper rolls are so versatile, and a great option for food allergies or fussy eaters. I love filling these rolls with spicy, aromatic flavours like liquoricy herbs from my kitchen garden and protein marinated in hot sambal. These wraps feature Vietnamese coriander from our kitchen garden and loads of chilli flavours. We used prawns because we are omnivores but if you are plant based eaters just replace it with tofu.
Snow Peas (Julienne)
Sliced Cherry Tomatoes
Rice Paper Rolls
Tamari (for dipping)
Marinade prawns (or tofu) in sambal for an hour ensuring the protein absorbs the spicy flavour. Then fry them in a pan on high heat (using coconut oil) until they are cooked through (prawns will turn pink and lose transparency all the way through), if the prawns are unpeeled peel them ad slice into small bite sized pieces.
Ensure all the vegetables are sliced into thin match stick slices and the herbs separated from their stems. Boil the kettle and place hot water in a large bowl, dip the rice paper rolls in the water for 20-30 seconds and then lay each individually flat on a chopping board (one at a time).
In a central line of the wrap place the stuffing ingredients layering herbs first, then the vegetables and finally protein last. Tightly fold in the top and the bottom of the rice paper and roll in the sides (like a burrito). Stack the rolls and enjoy, dipping in tamari or soy sauce for flavour.