Vegan spring rolls with plantain and purslane, ultimate roasted peanut sauce

In Januray 2017 during my trip to the Philippines, I tasted some outstanding vegan spring rolls at the Tao farm in Palawan island. I even helped rolling them and chef Ann gave me her ultimate roasted peanut sauce recipe that makes these spring rolls amazing. We all loved it… That was a great night full of new culinary learnings, exotic flavours and sharing. A true culinary creativity, zero waste and sustainable cooking masterclass.

Photo credit: Anne Leroy

That night at the Kantina of Tao farm, I think we used something that looked like corn salad for the spring rolls. In this recipe, I propose to use purslane (or red root): a little bit more acidic than corn salad but with the same texture and above all, a very healthy plant because full of vitamins, trace elements antioxidants and omega-3.

Makes 8 spring rolls

  • 8 round or square rice paper sheets (of around 3 inches)
  • 2 ripe plantains (very dark)
  • Some purslane or corn salad
  • Some vegetable oil
  • Some leaves of fresh thai basil

    For the roasted peanut sauce

  • 1 tbsp peanut butter (even better if home made with roasted peanuts)
  • 1 small onion peeled and minced
  • 1 tsp palm or rice vinegar
  • 3 tsp of soy sauce
  • 2 stalks of thai basil (keep only the leaves)
  • 1/2 cup coconut milk
  • 1 c. à s. turmeric oil (see below how to make it)
  • 1/2 star anise
  • 1 bay leaf
  • salt and pepper

Make the turmeric oil

Boil 2 cups of vegetable oil. Turn off the heat and pour in some diced turmeric. Let cool completely and pour in a bottle or a jar with the turmeric dice. Store in the dark. You can use it for any kind of dish.

Make the ultimate roasted peanut sauce

Combine all the ingredients in a blender and process until silky and smooth.

Make the spring rolls

Peel the plantains and cut in half then half again to obtain 8 long pieces the size of a spring roll. Fry in a pan with some oil until golden brown and soft.

Soak a sheet of rice paper with tepid water and put on a plate.

When it wrinkles, put a piece of plantain at the bottom with some purslane and thaï basil leaves. Roll it all tightly folding the sides first.

Keep in the fridge in plastic wrap or in a plastic box to prevent them from drying.

Serve with the ultimate roasted peanut sauce !

Photo credit: Anne Leroy

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