Spring Rolls with Sesame Ginger Dip
The chaps at Tesco's Vegmas Supper Club asked us to come up with a plant-based spring roll recipe. Challenge accepted! These bad boys are delicious and the perfect nibble to enjoy over the festive season (or any time of year, really). Our sesame ginger sauce is the stuff of dreams. This is an impressive yet easy vegan party food idea, we think you and your guests will love.
Serves
Ingredients
For the spring rolls
<item-todo-done> Thai inspired rolls<item-todo-done>
For the Spiced Sesame Ginger Dip
<item-todo-done>1 tbsp toasted sesame oil<item-todo-done><item-todo-done>2 tbsp rice wine vinegar<item-todo-done><item-todo-done>2 tbsp soy sauce<item-todo-done><item-todo-done>1 tbsp maple syrup<item-todo-done><item-todo-done>20g fresh ginger peeled<item-todo-done><item-todo-done>1 spring onion<item-todo-done><item-todo-done>1 garlic clove<item-todo-done><item-todo-done>¼ tsp chilli flakes<item-todo-done>
Before you start
Preheat oven to 180℃ | Microplane grater | Small saucepan
Cook the spring rolls
- Cook the spring rolls according to packet instructions
Make the dip
- Peel and grate the garlic and the ginger. Finely slice the spring onion
- Warm the sesame oil in a small saucepan over a medium heat
- Add the ginger, garlic, spring onion and chilli flakes to the pan and fry for 1 minute
- Add the vinegar, soy sauce and maple syrup to the pan, whisk everything together, taste the sauce
- Simmer the sauce over a medium heat for 5- 10 minutes until it’s reduced by ⅓ - ½. Taste and adjust the seasoning
Serve and enjoy!
- Allow the sauce to cool to room temperature and serve with the cooked spring rolls