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Brighten the darkest day with these rainbow vegetable spring rolls! Colourful veggies wrapped in sweetheart cabbage served with a spiced plum sauce #veganrecipes #rainbowveggies #plumsauce #chinesefood #springrolls #cabbage | Recipe on thecookandhim.com

Rainbow Vegetable Spring Rolls with Spiced Plum Sauce

Prep: 20 mins | Cook: 10 mins | Total: 30 mins | Quantity: 6 spring rolls

Ingredients

Spring Rolls:

  • 6 sweetheart cabbage leaves
  • 1/4 red cabbage
  • 1/4 cucumber
  • 1/2 yellow pepper
  • 1 large carrot – peeled or scrubbed clean
  • Ice cubes

Spiced Plum Sauce:

  • 1 large or 2 small ripe plums – stone removed and roughly chopped
  • 1 clove garlic
  • 1 cm piece fresh ginger – or sub with 1/2 tsp dried)
  • 1 tblsp liquid aminos – or sub with soy sauce
  • 1/2 tblsp apple cider vinegar
  • 1 tblsp maple or agave syrup
  • 1/4 tsp  ground all spice
  • 1/2 tsp ground cinnamon
  • 10-15 drops Foodie Flavours Plum Essence
  • Optional: pinch of dried chilli flakes

Instructions

  1. Begin with the sauce - put all the sauce ingredients into a food processor or blender and whizz until smooth and thick. Tip into a small bowl
  2. For the spring rolls bring a large pan of water to the boil
  3. Fill a large bowl with cold water and add the ice cubes
  4. Blanche the sweetheart cabbage leaves 2-3 at a time in the boiling water for just 2 minutes. You might need to use a spoon to push them into the water until they soften enough to be submerged
  5. Carefully lift out with a slotted spoon or fish slice and plunge into the iced water
  6. Repeat until you've blanched all of the leaves
  7. Drain the cooked leaves then layer between sheets of kitchen paper, patting dry
  8. Prepare all the other veggies:
  9. Thinly slice the red cabbage
  10. Cut the carrot into slices then cut into matchsticks
  11. Do the same with the cucumber but discard the seeded core
  12. Deseed and slice the pepper
  13. To make the spring rolls lay one of the cabbage leaves flat in front of you with the stalk end nearest you. Lay a selection of the sliced veggies on top of the leaf at the end nearest you. Fold the side pieces of cabbage over the veggies then roll the leaf up like a burrito
  14. Cut the spring roll in half and sit cut side up in a bowl
  15. Repeat with the remaining cabbage leaves
  16. Serve immediately or cover and store the spring rolls and sauce in the fridge for 2-3 days

Recipe by The Cook & Him at https://thecookandhim.com/recipes/rainbow-vegetable-spring-rolls-with-spiced-plum-sauce/