Vegetarian spring rolls
Nadia Terry, FE teacher, Moroccan cooking and baking tutor
Join Nadia, Moroccan cooking and baking tutor, as she shares her passion for her native food culture. In this session Nadia shows you how to make vegetarian spring rolls.
Preparation
Set out your ingredients, chop the coriander and parsley
Video time
30 minutes
- 1 small courgette grated
- 1 carrot peeled and grated
- 100g of rice vermicelli (in a bowl place the vermicelli and add some boiled water leave it for 5 mins to make it soft, drain the water then chop it with the scissors. If you are not sure follow the instruction on the pack)
- 100g of paneer cheese grated
- 1 tsp of tomato puree
- 2 garlic cloves.
- 4 tablespoons of olive oil
- ½ tsp cumin
- ½ tsp turmeric
- ½ ginger
- ½ tsp of chilli (optional)
- 1tsp paprika
- Salt to taste
- Some chopped parsley and coriander
- Serve with salad leaves