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Tesco x BOSH!: Spring Rolls with Sesame Ginger Dip
The chaps at Tesco's Vegmas Supper Club asked us to come up with a plant-based spring roll recipe. Challenge accepted! These bad boys are delicious and the perfect nibble to enjoy over the festive season (or any time of year, really). Our sesame ginger sauce is the stuff of dreams.
- Tesco Finest Thai Inspired Rolls
For the Spiced Sesame Ginger Dip
- 20g fresh ginger, peeled
- 1 garlic clove
- 1 spring onion
- 1 tbsp toasted sesame oil
- ¼ tsp chilli flakes
- 2 tbsp rice wine vinegar
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- Microplane grater
- Small saucepan
Preheat oven to 180℃
Cook the spring rolls according to packet instructions. Peel and grate the garlic and the ginger. Finely slice the spring onion.
Warm the sesame oil in a small saucepan over a medium heat. Add the ginger, garlic, spring onion and chilli flakes to the pan and fry for 1 minute. Add the vinegar, soy sauce and maple syrup to the pan, whisk everything together, taste the sauce. Simmer the sauce over a medium heat for 5- 10 minutes until it’s reduced by ⅓-½. Taste and adjust the seasoning.
Allow the sauce to cool to room temperature and serve with the cooked spring rolls.