Light and fresh recipes for spring

SPRING RICE ROLLS

These compact little packages are fresh, light, delicious and nutritious. Make up only what you’ll eat – keep extra filling for up to 4 days in the fridge and make up rolls as needed for a quick lunch or snack.

Vegan, gluten-free, makes 15 rolls

You will need 15 rice paper wraps (22 cm)

Gather the filling ingredients. In a large bowl combine:

1 clove garlic, crushed
1 T ginger, finely grated
¼ cup tamari soy sauce
1 tsp toasted sesame seed oil
1 block (250 g) tempeh, sliced in half lengthways, then into thin pieces

Stir carefully and leave to marinate while you prepare:

1 bunch asparagus or 6 green beans, tough ends removed and sliced into thirds½ broccoli, finely sliced¼ red or green cabbage, finely sliced1 carrot or fresh mango, finely sliced1 zucchini or ½ cucumber, finely sliced (remove seeds by scraping out with a spoon)6 sprigs each of mint and coriander, finely chopped¼ cup edible flowers, onion weed, mizuna (optional)1 avocado: remove pit, slice carefully in the shell, squeeze the juice of half a lemon over it and scoop out with a spoon