For this first Saturday of May, 12H03 has prepared Green Spring Rolls, a new fresh and delicious recipe, it feels like spring!
Rice has many benefits for the body: it contains antioxidants which reduce damage caused by free radicals. Free radicals are highly reactive molecules that would be involved in the appearance of cardiovascular diseases and other diseases related to aging.
Rich in fiber, it also allows good digestive regulation.
For pregnant or breastfeeding women, asparagus is an excellent source of vitamins B9 and K. It is rich in dietary fiber and contributes to digestive well-being. It particularly stimulates drainage and renal elimination.
(for about 10 rolls)
-10 rice cakes
-150g of rice vermicelli
-30 mini asparagus
-Mint and coriander leaves
-200g of mango cut into cubes
-2 tablespoons of lemon juice
-2 tablespoons of white miso
-2 teaspoons of soy sauce
-2 teaspoons of maple syrup
-1 teaspoon sesame oil
-2 teaspoons of grated ginger
Preparation of vermicelli, asparagus and zucchini
Boil a pot of water. Add the rice vermicelli, cover and leave off the heat for 4 minutes. Untie vermicelli with a fork, rinse with cold water and drain.
Steam the asparagus for 4 to 6 minutes, depending on their diameter. Immediately plunge them into ice water to stop the cooking process and preserve their color.
Rinse the zucchini and cut it into 8cm sticks.
Peel the avocados and cut them lengthwise into strips.
Thin out the mint and coriander.
Preparation of spring rolls
Soak rice cakes in warm water until they soften. Drain and lay them flat on a cloth or on a special rack if you have one. Place one lettuce leaf, mint, cilantro, three zucchini sticks, three avocado strips, three mini asparagus spears and rice vermicelli on the bottom third of the rice cake. Roll up tightly over the filling, fold the edges inwards and finish rolling.
Preparation of sauce
For the sauce, blend all ingredients together in a blender. Adjust the seasoning and texture to suit your taste.
Dip your spring rolls in the sauce and enjoy!