Ever since I first was taught how to use rice paper wrappers without frying spring rolls, I’ve been a little obsessed with having fresh spring rolls for lunches. They’re fun, filling, fresh and gorgeous, and there’s no end to the combinations that you can play with within the soothing confines of the rice paper roll.
I put pineapple in almost everything these days, as we’re absolutely spoiled with near-perfect pineapples here in our tropical paradise. By combining juicy pineapple slices with crispy fried tofu, creamy avocado and crisp bok choi, these spring rolls become a delightful combination of texture as well as taste.
I’ve also become a bit obsessed with making my own sweet chilli sauce lately, because it’s shockingly easy and means that you’ll take in less of those horrible additives and unnecessary sugars that you get in the bottled stuff. By adding fresh pineapple into this sweet chilli sauce, you’ll add a special little something into this already fantastic recipe.
1 haas avocado, chopped into slices
4 large slices pineapple, chopped into medium thin sticks
1/2 carrot, peeled then sliced with a peeler or chopped very thinly
some baby bok choi
8 rice paper rounds
8 large Thai basil leaves
1 small handful fresh coriander, chopped
Pineapple Sweet Chilli Sauce:
1/2 cup pineapple
2 cloves garlic
1 teaspoon grated ginger
1/2 cup apple cider vinegar
1/2 cup water
1 small red chilli
1/4 cup sugar
touch of soy
1 tsbp tomato puree
Blend all the chilli sauce ingredients in a food processor for a few seconds, then pour the mixture into a small pan and bring to the boil
Bring down to a simmer and cook for 10 minutes, until thickened
Meanwhile, set some water in a frying pan (NOT over any heat), and dip one rice paper round in it for a second or two before setting it onto a clean tea towel and pat it dry
Move the paper onto a chopping board, keeping it as round as possible
Fold the top and bottom of the round in to make a rectangle, then pile 1 slice of pineapple, 1 slice of tofu, 1 slice avocado, 1 basil leaf, a bit of coriander, some carrot and some bok choi in a pile near one end, letting the leaves of the bok choi stick out of the paper
Grab one end, roll it tightly around the ingredients, then continue to roll tightly until the roll looks like the ones in the picture
Repeat for all the rolls and arrange nicely on a plate
When the sauce is thickened, remove from the heat, allow to cool for a few minutes, then drizzle over the rolls and pour the rest in a bowl for dipping
I seriously love these so much; unlike a lot of fresh spring rolls, they don’t need rice noodles inside, and they’re both satiating and refreshing. I could go on about how much I’m into this pineapple sweet chilli sauce, but it would probably get embarrassing for the both of us.
Let me know what you think of these by commenting below!