This is how you make the most colourful spring rolls!

Roll these healthy relishes in no time.

Spring rolls are at their best when freshly ‘rolled’. So: just roll ‘n eat! Having friends over? Put them to work! You take care of all the ingredients and a clean kitchen counter; they put together their own favourite roll. A Win-Win if ever you saw one.

Tip: A good preparation is half the job done. Prepare a small buffet with vegetables and flavourers for your friends so they can put together their own spring rolls.

Good to know: We call them ‘spring rolls’ but of course you can make them all year, using ingredients of the season.

This is what you need (for about 8 spring rolls)

  • 1 large beetroot
  • 50 ml red wine vinegar
  • 50 ml water
  • 50 g sugar
  • 1 avocado
  • 1 mango
  • 1 daikon
  • 1 cucumber
  • 4 tablespoons of crispy onions
  • 50 g shoots (daikon, leek, radish …)
  • Fresh herbs (coriander, Thai basil, mint …)
  • 8 rice sheets
    Attention: use rice sheets you can eat raw, not the ones for frying!

Preparation in 3 steps
1. Peel the beetroot and cut in thin slices (using a very sharp knife or a mandolin). Mix the vinegar, sugar and water and stir until the sugar has dissolved. Pour over the beetroot and leave to marinate (at least half an hour, preferably longer). Dry on kitchen paper before using in the spring rolls.
2. Peel the avocado, daikon and mango and cut in strips
3. Wash the cucumber and cut in strips as well – remove the seed lists, as they contain a lot of moisture

Tip: Cut the vegetables so they’ll fit nicely on the rice sheet, about 5 cm shorter than (the diameter of) the rice sheet. Go for long strips and avoid short bits.

Roll it! 
1. The rice sheet: Keep a bowl of cold water ready. Dip the rice sheet briefly in the water – not too long, because then it gets all sticky and unmanageable.
2. Spread the sheet on the kitchen counter and fill the lower half with vegetables, herbs, mango, onions … start with a few slices of beetroot for firmness when rolling. Make sure to stay clear 2 to 3 cm from the edge of the rice sheet.
3. Fold the outer edges over the filling. Now fold the lower part of the rice sheet over the vegetables and roll as tightly as possible.

Tip: This is obviously a theme with endless variations: you can also add some strips of grilled chicken, or smoked salmon …

No spring roll without its dip

This is what you need for the dip

  • 1 tablespoon peanut oil
  • 1 shallot, finely cut
  • 1 chilli pepper, finely cut
  • 3 tablespoons water
  • 2 tablespoons sugar
  • 125 ml hoisin sauce
  • 1 teaspoon rice vinegar
  • peanuts, roasted and coarsely chopped


The dip:
1. Heat the oil on a medium fire and let the shallot and pepper simmer for a few minutes
2. Quench with the water and add the sugar. Stir well.
3. Add the hoisin sauce and the rice vinegar and let boil down for about 5 minutes *.
4. Pour in a serving cup and add the peanuts.


The finishing touch

Cut the spring rolls in two, in a 45° angle, and present them on a nice plate or cutting board. Give the cup with the dip a place as well. Decorate with a few leaves of coriander or basil …

* The induction hob with its integrated worktop cooker hood Novy Panorama Pro offers you various tools to control the cooking processes to the full; the slider controls allow to rapidly set the temperature at the required power just by sliding your finger over the command, while the timer lets you set the cooking time for each cooking zone down to the minute.