Vegan spring rolls & almond butter dipping sauce + pictures from the north

One thing about asian food : I. LOVE. IT. My love for asian food is pretty much endless. I love the balance of the sweetness, acidity, saltiness and spice. YES. Also noodles. Yes to that too.

Everything I make as a meal, I'll spice the shit out of it. Chinese five spice, curry powder, lemongrass, kafir lime leaves, you name it. I find spicy food a lot more delicious and it's good for the gut too, you know ;) When I travel I'll eat asian food for 90% of the time I swear. Noodles, curries, rice, stir fries (my fave) and wok. Ditch the chocolate and go eat some Asian food. You can thank me later. However I'll never go for the spring rolls, because they're ALWAYS fried and my gut doesn't do well with fried food - french fries especially and I hate myself for eating them on daily basis on this trip. Shitty hotel food *angry face*.

So the trip was UH-MA-ZING. I met my instafriend Anja in Amsterdam and we went out for some hipster greens to a hipster cafe and flushed all of that health down with almondmilk lattes and raw salted caramel cheesecake (!). Besides that I ate a shitload of noodles with all the vegetables, quinoa salads from Marks and Spencers and had a shitload of green juices. I really mean a shitload. Brussels was not my favourite city to be honest, but Rotterdam, Amsterdam & Den Haag were all so amazing. Oh and the north sea beaches. Anyways, here's some pictures.

Also, don't go to Belgium if you have a serious problem with chocolate. I spent over 100 euros on it. That's not a joke.

This recipe was developed for a project called Kuham sponsored by Mercator.

Vegan spring rolls & almond butter dipping sauce

15-20 sheets of rice paper
1/2 head of chinese cabbage 
2 tablespoons chikpeas
2 tablespoons green peas
2 tablespoons sweet corn
1 tbsp tamari
1 tbsp chilli powder, optional
1 block of firm tofu
1 shredded carrot

coconut oil for frying

1/4 cup almond butter
2 tbsp tamari
1 tbsp chilli powder
1 garlic clove
1 thumb sized piece of ginger
1/2 tbsp agave/honey/dark brown sugar
1 tbsp lemon juice

1/8 cup water

Put all of the ingredients for the sauce into a blender and blend until smooth. If you don't have one, mix all of the ingredients besides the garlic and ginger, finely chop them and add to the liquids. Take 1/4 cup of the sauce and add 1/8 cup of water. Chop the tofu into bite sized pieces and put them into a shallow bowl or plate - pout over the marinade of almond butter and marinate for at least an hour. When they're marinated enough, fry them in coconut oil until golden brown. Cool completely.

First prep your veg. Chop up the cabbage into small pieces and mix the corn, peas and chikpeas in a bowl with tamari and chilli powder if using. Soak one rice paper sheet at the time in warm water for three seconds - it still has to be quite firm as it will soak up while you're adding the vegetables. Add a tablespoon of cabbage, a teaspoon of the veg mixture and two pieces of tofu. Roll them into a roll like you would with a tortilla.  Optionally fry them in some coconut oil and serve with a bowl of greens. 

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