Hi friends,

I am here in Venice and having an extraordinary good time filled with LOTS of new impressions and culture. I am spending my time here with a friend from the area, and it really changes the turist-experience that I usually have when traveling. I have seen a lot more than I would ever do on my own and have gotten the change to eat at some og the true local and traditional restaurants (where also the prices are very different from turist-traps). I really love it! It it such a shame that I am leaving again already tomorrow afternoon – except for the fact that my phone has decided to crash and I am a bit anxious to get it fixed. I am really trying not to use my phone that much when I am on vacation and really “pull the plug”, but I don’t think it is really working for me.

Anyway, while I will leave the laptop at the B&B and go out and explore more of Venice’s small romantic streets and impressive history, I have a recipe with fresh spring rolls AND the best spicy goma dressing for you.
I love making fresh vietnamese rolls, as they are both healthy and absolutely delicious! Usually I just make a peanut sauce to go with them (which also is amazing), but this time I thought it would be fun to try something else. It was a bit of an experiment, half inspired from various other dip-recipes, but it turned out to be so so tasty, and with the perfect amount of spiciness for the fresh rolls. Goma dressing is made from sesames, and to match that a little bit I decided to use sesame breaded quorn in the rolls, which worked super well.



Fresh spring rolls
Rice papir
Fresh koriander
Bean sprouts
1 egg

– Cut the quorn fillets into small pieces.
– Roast the sesames a bit on a dry pan, constantly moving them around so they won’t burn. When they have gotten a golden color take them of the pan and put them in a small bowl.
– Then break the egg in a another small bowl. Dip each quorn piece in, first the egg-bowl and then the sesame-bowl, so the sesames stick to the quorn piece.
– Put the quorn pieces on a baking trey and put them in the oven on 200° for 10-15 minutes. Check on them regularly.
– In the meantime prepare the stuffing. Cut everything in small pieces. I would shred the carrots.
– Put a little bit of everything together with the piece of quorn in the rolls (less than you think, so that you are able to close them in a nice way). I use just a tiny bit of lemon juice as well, which I squeeze on each roll just before closing them.
– After that you fold them together. You can see the propper way of doing there here (you can fast forward to 5th min).

Spicy Goma
5 tbs soya
5 tbs sesame
Juice from a lime
Juice from an orange
3 garlic gloves
2 tbs peanut butter
2 tsp tahin
2 tsp chili flakes
1 tbs honey
A bit of salt

– Lightly roast the sesames first until they are golden.
– Then put everything in a blender and taste it with more salt/chili/honey or what ever you feel like is missing.
– Decorate it with a bit of sesame or fresh chili (if you like me care (too much) about the presentation of your food).



– Maja


  • Joanne

    These look SOOO good! We hardly ever make
    homemade spring rolls so I think I should save
    this post! <3
    You have a gorgeous blog! I love your content,
    I'd love if we can follow each other on
    Bloglovin maybe? Do let me know xx
    Have a nice weekend!

    Joanne | Lif
    e in Blue Skies

    • Maja Harder

      Thank Joanne, they really were ! For me spring rolls are always so delicious and easy to make – but even better with this dressing 🙂