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Snack 30 min Serves 3–4 Medium
Fresh Spring Rolls with Pea Shoots
Rice-paper rolls stuffed with pea shoots, carrots, cucumber and mint with a peanut dip — the microgreens stay the star, crisp and sweet in every bite.
Ingredients
- 8 rice paper sheets
- 2 cups pea shoots
- 1 carrot and 1 cucumber, julienned
- 50 g rice vermicelli, cooked and cooled
- Fresh mint and coriander leaves
- 3 tbsp peanut butter
- 1 tbsp soy sauce, 1 tsp honey, lime juice and chilli to taste
Method
- 1
Whisk peanut butter, soy, honey, lime and a splash of warm water into a dipping sauce.
- 2
Dip a rice paper sheet in warm water for 10 seconds and lay on a damp board.
- 3
Layer pea shoots, vermicelli, carrot, cucumber and herbs on the lower third.
- 4
Fold the sides in and roll up tightly. Repeat, then serve with the peanut dip.
Chef's tip
Don't over-soak the rice paper — it should still feel slightly firm; it softens fully as you fill it.
Grown to order in Palam, Delhi
Harvested fresh for your kitchen — delivered in 6–8 days.