East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
Served with a fragrant dipping sauce redolent of chilli, ginger and soy, these spring rolls can easily be tweaked to please vegetarian or vegan tastes.
30MINS
$1.79
Ingredients
Servings
10
10
Rice Paper Wrappers
1 can
(13.5 fl oz)
(13.5 fl oz)
Coconut Milk
2
1
Small Red Cabbage, thinly sliced
2
Nori Sheets, thinly sliced
1 handful
1 handful
Rice Noodles
1
Red Chili Pepper, finely sliced
2 Tbsp
Black and White Sesame Seeds
1 Tbsp
1 Tbsp
Sesame Oil
1 Tbsp
1/2
1 tsp
Brown Sugar
as needed
Fresh Ginger, grated, freshly grated
2/3 cup
Water
to taste
Red Chili Peppers, sliced
to taste
Scallions, thinly sliced
or Coriander leaves
Nutrition Per Serving
Calories
190
Fat
10.3 g
Protein
12.6 g
Carbs
15.1 g