Preparation time: 30 mins
For the rice paper rolls:
2 tbsp toasted coriander seeds
1 tbsp toasted fennel seeds
100g California walnuts, toasted and roughly chopped
Pinch of salt
8 rice paper wrappers
¼ of a cucumber, thinly sliced
Small bunch of dill
Small bunch of coriander
1 red chilli, finely sliced
1 red apple, cut into match sticks
180g red cabbage, finely shredded
For the dressing:
30ml rapeseed oil
15ml cider vinegar
1 tsp maple syrup
2 tbsp plant-based alternative to yogurt
Ground black pepper, to taste
- Place the coriander and fennel seeds in a pestle and mortar and grind a little to break down. Mix with the walnuts and salt and put to one side for later.
- To make the dressing, whisk together the rapeseed oil, cider vinegar, maple syrup and yogurt alternative. Finely chop a couple of sprigs of dill and add to the dressing, then season to taste with plenty of black pepper.
- Take a large bowl and fill with warm water for soaking the rice paper wrappers in. Gather together all the fresh ingredients including the walnuts spice mix.
- Soak a rice paper wrapper in the warm water for 20 seconds, then place on a damp, clean tea towel.
- Place four or five slices of cucumber in the middle of the wrapper, slightly overlapping each other.
- Top with a sprinkle of the herbs, chilli, apple and cabbage, finishing with a sprinkle of the walnut spice mix. Fold the edges of the wrapper in over the filling and roll up to seal the edge.
- Continue until you have used all the ingredients.
- Serve the wrappers with the dressing and any leftover walnut spice on the side to dip the rice paper rolls in as you go.