Thai Veggie Spring Roll Bowl

Rice

• 150 g Jasmine rice
• 1 tsp Fine sea salt

Peanut and lime dressing

• 60 g Roasted peanuts
• 1 large Lime
• 2 tbsp Light soy sauce
• 1 tbsp Toasted sesame oil
• 1 clove Garlic
• 3 tbsp Water

Bowl

• ½ Cucumber
• 1 large Carrot
• 200 g Red cabbage
• 20 g Fresh coriander
• 10 g Fresh mint

1. Rinse the jasmine rice in cold water until the water runs mostly clear. Tip into a saucepan with 300 ml water and the fine sea salt, bring to the boil, then cover and cook on the lowest heat for 12 minutes. Remove from the heat and leave, covered, for 10 minutes to steam.
2. Meanwhile, make the dressing: crush the roasted peanuts to a coarse crumb. Finely grate the lime zest, then squeeze the juice; grate the garlic. Whisk the peanuts, lime zest and juice, light soy sauce, toasted sesame oil, garlic and water until thick but pourable.
3. Prepare the vegetables: cut the cucumber into thin matchsticks, grate the carrot, and finely shred the red cabbage. Pick the fresh coriander and fresh mint leaves. If the rice is very hot, spread it in a bowl for 2 minutes so it cools slightly before assembling.
4. Divide the rice between two bowls and top with cucumber, carrot and red cabbage. Spoon over the peanut and lime dressing, then finish with plenty of fresh coriander and fresh mint. Serve straight away while the vegetables are crisp.

Made this recipe? Rate it — a comment is optional.