Rainbow Vegetable Spring Rolls With Spiced Plum Sauce

Rainbow Vegetable Spring Rolls With Spiced Plum Sauce

Serves: 6 Spring Rolls

Ingredients

• 6 sweetheart cabbage leaves
• 1/4 red cabbage
• 1/4 cucumber
• 1/2 yellow pepper
• 1 large carrot, peeled or scrubbed clean
• Ice cubes
• 1 large or 2 small ripe plums, stones removed and roughly chopped
• 1 clove garlic, peeled
• 1 cm piece fresh ginger, peeled, or 1/2 tsp dried ginger
• 1 tbsp liquid aminos or soy sauce
• 1/2 tbsp apple cider vinegar
• 1 tbsp maple or agave syrup
• 1/4 tsp ground allspice
• 1/2 tsp ground cinnamon
• 10-15 drops Foodie Flavours Plum Essence
• Optional: pinch of dried chilli flakes
  

Method

1. Begin with the sauce. Put the plums, garlic, ginger, liquid aminos or soy sauce, apple cider vinegar, maple or agave syrup, allspice, cinnamon, plum essence and optional chilli flakes into a food processor or blender. Blend until smooth and thick, then transfer to a small bowl.
2. Bring a large pan of water to the boil.
3. Fill a large bowl with cold water and add plenty of ice cubes.
4. Blanch the sweetheart cabbage leaves, 2-3 at a time, in the boiling water for 2 minutes. You may need to use a spoon to gently push them into the water until they soften enough to be submerged.
5. Carefully remove the leaves with a slotted spoon or fish slice and immediately plunge them into the iced water.
6. Repeat until all the cabbage leaves have been blanched.
7. Drain the leaves and place them between sheets of kitchen paper, gently patting them dry.
8. Thinly slice the red cabbage.
9. Cut the carrot into thin slices and then into matchsticks.
10. Cut the cucumber into matchsticks, discarding the seeded core.
11. Deseed the yellow pepper and cut it into thin slices.
12. To assemble the spring rolls, lay one cabbage leaf flat in front of you with the stalk end nearest you.
13. Place a selection of the prepared vegetables onto the end of the leaf nearest you.
14. Fold the sides of the cabbage leaf over the vegetables, then roll it up tightly like a burrito.
15. Cut each spring roll in half and place cut-side up in a bowl or on a serving plate.
16. Repeat with the remaining cabbage leaves.
17. Serve immediately with the spiced plum sauce, or cover and store the spring rolls and sauce separately in the fridge for up to 2-3 days.