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Spring roll salad
Spiral Expert
| Preparation : 15 min | Resting : - |
| Cooking : - | Equipment : Spiral Expert + Tagliatelle Cone |
| Difficulty : | Rating : 0 rates |
| Download the recipe : | |
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Serves 4 PEOPLE
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| 2 | carrots (300g) |
| 1 | cucumber (300g) |
| 1 | courgette (200g) |
| 8 | fried spring rolls |
| FOR THE SAUCE : | |
| 3 | tbsp soy sauce |
| 2 | limes |
| 2 | tsp honey |
| 1 | handful fresh basil |
| 1 | small chilli pepper, deseeded |
| 1 | Begin by making the sauce: juice the limes and strip the basil leaves off their stalks. Place all the ingredients for the sauce in the mini bowl. Blend for 30 seconds. When the sauce is smooth, set aside in a bowl. |
| 2 | Peel and top and tail the vegetables. Spiralize with the TAGLIATELLE cone. Cut into smaller tagliatelles. Transfer to a large bowl and stir in half the sauce. |
| 3 | Divide the vegetables between the plates and season. Slice the spring rolls and arrange on top, together with a little of the remaining sauce and a few basil leaves. |
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