Spirulina spring rolls

Fresh Spring Rolls with Spirulina and Crunchy Vegetables

Looking for a light, colorful meal bursting with flavor and texture?
These spring rolls with spirulina are fresh, spicy, and surprisingly easy to make. Perfect as lunch, a snack, or a light dinner. The combination of soft rice paper, crunchy vegetables, fresh herbs, and the subtle umami flavor of spirulina makes this recipe irresistible.

What you need

For the filling:

• 10 rice paper sheets

• 100 grams rice vermicelli

• 10 grams spirulina powder

• 2 tablespoons sesame oil

• ½ lime

• pinch of salt

• chili flakes (to taste)

• 1 handful of fresh coriander

• 1 handful of (Thai) basil

• ½ handful of fresh mint

• ½ head of leaf lettuce

Cut into thin strips:

• ½ cucumber

• 2 carrots

• 1 avocado

• ¼ red cabbage

For the dipping sauce:

• 2 tablespoons soy sauce

• 2 tablespoons sweet ketjap

• ½ lime

• ½ teaspoon chili flakes

Here's how to make it

1. Prepare the rice vermicelli:
   Cook the rice vermicelli according to the instructions on the package. Then rinse with cold water to prevent overcooking.
   Then mix the spirulina through the rice vermicelli and season with salt, chili flakes, sesame oil, and lime juice.

2. Make the dipping sauce:
   Mix the soy sauce, ketjap, lime juice, and chili flakes in a small bowl and set aside.

3. Prepare the vegetables:
   Coarsely chop the fresh herbs and mix them together. Wash the lettuce and tear into small pieces. Arrange everything neatly.

4. Fill the spring rolls:
   Fill a deep plate with warm water and soak a rice paper sheet for a few seconds until it becomes pliable.
   Place it on a clean surface and layer with lettuce, vegetables, rice vermicelli, and herbs. Fold the sides inward and roll tightly.

5. Serve immediately:
   Serve with the homemade dipping sauce and enjoy the fresh flavors and the beautiful color palette.

Tip

Feel free to experiment with other vegetables, such as bell pepper or bean sprouts, or add some fried tofu for extra bite.
The spirulina gives the rice vermicelli a beautiful green tint and a subtle, earthy flavor — ideal as a natural seasoning.