Vegetable Spring Rolls
A Cantonese tradition, spring Rolls were once reserved for Chinese New Year and are now one of the m...
1 250g packet of either white or brown rice noodles (vermicelli)
1 small green capsicum (pepper) cut into thin strips
1 small red capsicum (pepper) cut into thin strips
1 large carrot, julienned
1 large cucumber, peeled and julienned
1/4 red onion, sliced very thinly
1 rib of celery, sliced very thinly on the diagonal
1 piece of beef rump steak, lightly salt and peppered, sliced into small strips
1 bunch of coriander (cilantro)
2 cloves garlic, minced
1 long red chilli sliced on the diagonal (more if you like it spicy)
3cm piece of ginger, grated
2 Tbs light olive oil or macadamia oil
2 Tbs tamari (wheat-free soy sauce)
2 Tbs cider vinegar
2 tsp dark roasted sesame oil
Soak the noodles in a large bowl of warm filtered water for approximately 15 minutes until they are soft. Drain and set aside.
Cook the thinly sliced steak in a fry pan to your liking and set aside.
Combine all the salad vegetables in a large bowl with the drained noodles. Pluck all the leaves off the bunch of coriander, add these to the salad then very finely slice the stems and toss these into the bowl as well.
Whisk all the dressing ingredients together and pour over the salad.
Using your hands toss all the noodles and vegetables together to combine thoroughly. It won’t seem like a lot of dressing, however as the salad sits, the vegetables will release juices adding to the dressing.
Let the salad sit for at least 15-20 minutes in the fridge before serving - it just gets better with time!
Credits: Julia Zouev
Photo Credits: Tanya Zouev