Spring Rolls with Shiso Leaves Bicolor

Ingredients

Spring rolls

• Rice paper sheets
• Rice vermicelli
• Carrot pickles
• Cucumber pickles
• Crisp lettuce
• Shiso Leaves Bicolor

Shiso peanut sauce

• Peanut butter
• Vinegar infused with Shiso Leaves Purple
• Soy sauce infused with Shiso Leaves Purple
• A little water, to adjust the consistency

Optional

• Cooked prawns
• Tofu
• Microgreens

Method

Spring rolls

• Prepare the carrot and cucumber pickles and cut the vegetables into thin strips.
• Cook the rice vermicelli according to the instructions on the package, rinse with cold water and drain well.
• Dip a rice paper sheet briefly in cold or lukewarm water and place it on a clean, slightly damp surface.
• Place a few Shiso Leaves Bicolor in the centre of the rice paper.
• Add the lettuce, rice vermicelli, pickled carrot and cucumber.
• Add prawns or tofu if desired.
• Fold the sides of the rice paper towards the centre and roll tightly to form a spring roll.
• Repeat with the remaining ingredients.

Shiso peanut sauce

• Mix the peanut butter with the Shiso vinegar and Shiso-infused soy sauce.
• Add a little water until the sauce reaches a smooth, dipping consistency.
• Serve alongside the spring rolls.

Finishing

• Cut the spring rolls in half and arrange on a plate.
• Serve with the Shiso peanut sauce.
• Finish with a few fresh Shiso Leaves Bicolor and microgreens, if desired.

Recipe: Clemence Tallon