VIETNAMESE SPRING ROLLS

These are parcels of texture and flavour, all the herby heights met in one mouthful with the milky fuzzy burst of sprouts, (mung, alfalfa, sunflower), creamy avocado, crunchy peanut, shreds of sweet pickled carrot and  the burst of citrus from a chunk of grapefruit or fruity lemon.

Miniature sprouted escapees of the fork cannot be so nifty when tightly sealed into a rice paper roll. The rice paper acts like an invisibility cloak swaddled around a bundle of filling, a vehicle for anything you might want to parcel up and take on the road.

It’s possible the real pin up might not be the roll but the dipper. You’ve got to have a slam dunker to soak into all the filling, crunching down on the garden you’ve squished into the roll - something juicy and slightly sweet to pay the green some compliments.

…. Spicy peanut - creamy tahini - hot ginger and sesame or - fresh minty salsa with a little palm sugar and lime. Mines peanut every time, I like the richness of texture and substance, it feels like an indulgence.

Here are the guide lines for my peanut dunker, you can play with them as much as you like depending on how tangy, runny, crunchy or salty/sweet you like it. Everything gets piled into a Nutribullet and blended till silky smooth.

Peanut Butter

Lime juice

Miso paste

Ginger

Garlic

Salt

Cayenne pepper

Dash of coconut water or even water

Dash of Vodka