Fresh Spring Rolls & Sweet Satay Sauce

There’s always that sense of extreme urgency that accompanies food photography.

I want the photo to turn out well, but as I’m hungrily stacking the food and lusciously drizzling the sauce, my mind (and partner) are crying out, “Just hurry up and stuff it in my mouth!”

I’m sure more than one of these photos has been elegantly accented by a small amount of lusty drool.

I can’t take full credit for these, they were a dual effort.

INGREDIENTS:

Spring roll rice paper
Grated beetroot
Grated carrot
Fresh mint, chopped
Tofu strips fried in soy sauce
Avocado, sliced
Sprouted mung beans

Sauce
Peanut butter
Water
Sweet chilli sauce
Soy sauce

INSTRUCTIONS

Grate beetroot and carrot and mix with mung beans and chopped mint in a salad bowl. Fry tofu with a dash of soy sauce and cut into thin strips. Soak rice paper in warm water for a few seconds until soft. Pile beetroot mix into the centre, add a strip of tofu and avocado. Roll. Will stay fresh in the fridge for at day. Meanwhile, whip up peanut butter and water until saucy, then add a dash of sweet chilli to sweeten. Serve rolls with satay sauce and soy sauce drizzled atop.

These are great for entertaining!

They’re colourful, they keep well, they’re reasonably healthy, and they make great finger food. Children enjoy assembling and eating these too!

Advertisements
Leave a comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: