Fresh spring rolls
Healthy, quick and easy spring rolls that work as nibbles, as a starter, or whenever you want to treat yourself to something extra good. Pineapple, chilli and ginger are some of the things that make these so good.
Ingredients
For the spring rolls
- Rice paper wrappers
- Avocado, ripe
- g Hand-picked crab claw meat
- Coriander, from a supermarket pot
- Lime, juice only
For the pineapple chutney
- Pineapple, fresh
- g Ginger, finely chopped
- g Sugar
- Chilli, deseeded and finely chopped
- Shallot, large, finely chopped
- tbsp Oil
Instructions
Spring rolls
Roughly chop the avocado and put it in a bowl. Use a whisk to work it into a rough purée.
Mix in the crab, coriander and lime juice. Season to taste with salt.
Soak the rice paper in water, one sheet at a time as you make the rolls. Leave it in the water until it softens, then lift it carefully onto a damp tea towel.
Spoon a quarter of the crab mixture along the middle of the rice paper, leaving 2cm clear at each end. Lift the edge nearest you over the filling, fold in the sides and roll up.
Pineapple chutney
Fry the ginger, chilli and shallot in the oil over a medium to low heat. You want them to soften, not take on any colour.
Once the shallot is soft, add the sugar. Let it melt in before adding the roughly chopped pineapple.
When the chutney starts to thicken, tip it into a blender. Blitz it lightly, then leave to cool.
Cut the rolls into pieces and top with the pineapple chutney.
For the spring rolls
For the pineapple chutney
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