Name: Vegan spring rolls
Total time: 30 min
Yield: Makes 12 rolls
Cuisine: Vietnamese
Ingredients: 12 asparagus spears, woody ends trimmed; 85g mangetout, trimmed; 100g mung bean vermicelli or rice vermicelli, soaked in water for at least 15 minutes; a drizzle toasted sesame oil; 12 x 20cm rice paper spring roll wrappers; 12 leaves romaine lettuce; 1 avocado, cut into thin wedges; a handful of leaves mint; a handful of leaves coriander; a handful of leaves basil or Vietnamese mint; 100g kale, leaves only; 12g basil; 2 cloves garlic, roughly chopped; 45g sunflower or pumpkin seeds, toasted; 1 tbsp white miso paste; 185ml extra-virgin olive oil; ½ lemon, zested and juiced

A plate of spring rolls stuffed with green vegetables

12 asparagus spears
woody ends trimmed
85g mangetout
trimmed
100g mung bean vermicelli or rice vermicelli
soaked in water for at least 15 minutes
a drizzle toasted sesame oil
12 x 20cm rice paper spring roll wrappers
12 leaves romaine lettuce
1 avocado
cut into thin wedges
a handful of leaves mint
a handful of leaves coriander
a handful of leaves basil or Vietnamese mint

MISO-KALE PESTO

100g kale
leaves only
12g basil
2 cloves garlic
roughly chopped
45g sunflower or pumpkin seeds
toasted
1 tbsp white miso paste
185ml extra-virgin olive oil
½ lemon
zested and juiced

Method

step 1
For the pesto, bring a pan of well-salted water to the boil. Blanch the kale for 30-60 seconds, or until just wilted and bright green. Remove from the water with tongs (keep the water for the other veg), drain and rinse under cold water. Drain again, then squeeze out any excess water. Roughly chop the kale and put in a food processor or blender. Add the basil, garlic and seeds, and whizz to a paste. Add the miso, then slowly drizzle in the olive oil, lemon juice and 2 tbsp water, blending until combined. Stir in the lemon zest and season, then set aside.
step 2
If your asparagus spears are long, snap in half so they are about 10cm in length. Bring the pan of water back to the boil, and cook the asparagus and mangetout for 1 minute until they are bright green. Remove from the water with tongs (again keeping the water for the vermicelli) and drain, before immediately refreshing under cold running water until completely cold. Add the vermicelli to the water and cook for 1-2 minutes or until transparent. Drain and rinse under cold water. Drizzle a little sesame oil over the vermicelli and season, then set aside.
step 3
To assemble the rolls, take a deep plate that is slightly larger than the wrappers and pour in some lukewarm water. Working with one wrapper at a time, dunk into the water and allow to soften for 30-60 seconds – don’t let it get too soft or it will break when rolling. When softened, lay it out flat on a chopping board and assemble your filling. Starting at the edge of the rice paper closest to you (leaving enough room to begin the rolling process), layer a piece of lettuce, followed by a small handful of vermicelli, asparagus, mangetout, avocado and herbs. To roll, pull the edge closest to you over the filling – pull it tight to keep everything in place. Fold over once, then fold in the sides and continue to roll until you have a tightly bound roll. Continue with the remaining wrappers and filling.
step 4
To serve, cut the rolls in half and serve with the miso-kale pesto for dipping.