Spring rolls with peanut and lime dip and Miso soup with lemon grass


After the Easter feast last Sunday I have decided to prepare a veggie dinner. No meat, no dairy just good amount of veggies, nice fresh dip and warm miso soup. Simple, yet delicious! The key to this recipe is to have everything fresh and even organic if you can find it. The rest is just the flavors of the coriander, lime, ginger and lemon grass.


For the rolls

– rice paper ( I made 14 spring rolls, but on the photo are 13 since I ate one in a making 😉 )

– 1 big carrot – cut into julienne

– 1 cucumber- cut into julienne

– handful coriander

For the dip:

– 50 g peanuts

– juice from 1 lime

– juice from 1 orange

– a pinch of brown sugar

– 1 tsp sesame oil

– 1 tbsp roasted sesame seeds

– 1 tsp ginger

For the miso soup:

– 1 l boiling water

– 3 tbsp miso paste

– nori seaweed

– 4 stalks lemon grass

– handful snow peas

– handful green beans

– handful baby corn

– 200g udon noodles (cooked)

– 1 tbsp ginger

– 3 tbsp oil (I used canola oil)

– 1 carrot cute into slices

– 100 g  tofu (optional)

– salt if it needs seasoning


Start with preparing your soup. Bring all the ingredients to boil (except the snow peas and noodles). Once it is ready add the peas and noodles- as easy as that!

For the rolls, soak each rice paper sheet for 10-15 seconds in warm water to soften and then roll the fresh cucumber, carrot and coriander. For the peanut dip, mix all the ingredients in a blender and mix well. You might also use a peanut butter, but I prefer to use less additives I can.





2 thoughts on “Spring rolls with peanut and lime dip and Miso soup with lemon grass

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