Spring roll with fennel and basil
This is a quick and easy recipe for Vietnamese spring rolls. For the filling, I use seasonal vegetables: fennel, lamb’s lettuce, and carrots. You really have to try raw fennel! It has a surprisingly fresh, anise-like flavor. Folding the spring rolls is really not difficult. In this recipe, I explain it step by step, and you’re guaranteed to get great results. This dish makes for a delicious, light, yet truly satisfying meal.
Tutorial: How to Easily Fold Spring Rolls
In this video, I'll show you how to roll a rice roll. It's really not as hard as it looks. Give it a try 😉
The Recipe
Ingredients
Lenterol (4 pieces)
- 4 carrots
- ¼ fennel
- 4 rice sheets
- Bring some lukewarm water
- 4 leaves of lamb's lettuce
- 2 sprigs of basil
- Salt and pepper
Sauce (serves 2):
- 30 g soy sauce
- 20 g honey
Preparation(15 minutes)
- Cut the carrots and fennel into strips.
- Briefly dip the rice paper on all sides in the water and place it on a smooth surface.
- Line a plate with a leaf of lettuce, then arrange the carrot, fennel, and basil on top. Season with salt and pepper.
- First, roll it over once so that the vegetables are tightly rolled up. Fold the ends in at the sides. Continue rolling it up tightly.
- Mix the soy sauce and honey to make the dressing.
Enjoy your meal!
Zoë, what should I do with the leftover ingredients?
- Carrots
You can use up any leftover carrots in this dish. We'll make a super tasty pesto from the carrot tops.
- Fennel
Use the rest of the fennel to make this vegetable dish with quinoa.
- Lamb's lettuce
Make a salad with them, or use them in this dish with parsnip purée.
- Basil
Whether you’re using it to garnish a dish, in this tomato sauce, or as part of this ginger mocktail, you’ll definitely be able to use the rest of your basil plant. Make sure to water the plant regularly, or it tends to die off pretty quickly 😉
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