Thai Vegetarian Spring Rolls

Ingredients:

• 1 Cucumber
• 1 Carrot
• 1 Ear of Corn
• 1 Lettuce
• Sweet Basil
• 8 Spring Roll Wrappers

Dipping Sauce:

• 1 Coriander/Cilantro Root
• 2 cloves Garlic
• 1 pinch salt
• 2 Bird's Eye Chili (Green)
• 1 tbsp Lime Juice
• 1 tbsp Fish Sauce vegan substitute linked in the recipe notes
• 2 tsp Palm Sugar
• 1 Pickled Garlic with Garlic Water

Procedures:

Thai Dipping Sauce:

• Peel the garlic, wash and dry the coriander/cilantro root and cut off the stems from the top of the chili. Chop all these ingredients into small pieces to make it easy to pound.
• Pound the cilantro/coriander root first together with a pinch of salt. Then add garlic and pound for around a minute to combine. Then add the chopped chillies and pound into a paste.
• Immediately add the lime juice with the fish sauce and the palm sugar. Pound while stirring to dissolve the sugar and mix in the liquids to make your sauce.
• This can be done in a small blender with all the ingedients at once but using a mortar and pestle is definitely the better way.

Fresh Spring Rolls:

• Part peel the skin from the cucumber using a serrated peeler. Slice into long thin sticks similar to fast food fries i.e. thin ones.
• If your corn is uncooked, steam or boil in water for 10 minutes until cooked. Allow to cool a little and then cut off the edible corn by slicing lengthwise.
• Peel the carrot and then shred using a shedding tool.
• Wash the lettuce and separate the individual leaves.
• Separate the sweet basil leaves from their stems.