Spring Roll with Lime Aioli

Photo by Lee C.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Spring Roll

  • 1/2

    medium head Napa cabbage, cored and shredded into ribbons

  • 1

    tablespoon kosher salt

  • 1/2

    cup water

  • 1/4

    cup tamari soy sauce

  • 1/4

    cup seasoned rice vinegar

  • 2

    tablespoons mirin (rice wine)

  • 2

    tablespoons minced garlic

  • 1

    tablespoon sugar

  • 1

    tablespoon sambal oelek red chile paste

  • 1/2

    cup carrot, cut in this strips

  • 1/2

    cup English cucumber, cut in thin strips

  • 1/4

    cup zucchini, cut in strips

  • 3

    green onion, bias sliced

  • 1

    cup mayonnaise

  • 1

    tablespoon sambal oelek red chile paste

  • 1

    tablespoon fresh lime juice

  • 1/2

    teaspoon honey

  • Kosher salt, to taste

  • Cracked black pepper, to taste

  • 12 - 15

    round spring roll wrappers, soaked in water to soften

  • 1/2

    cup fresh cilantro

  • 1/4

    cup Thai basil or basil

  • Sambal-Lime Aioli

  • 1

    cup mayonnaise

  • 1

    tablespoon red chile paste (sambal oelek)

  • 1

    tablespoon fresh lime juice

  • 1/2

    teaspoon honey

  • Kosher salt

  • Freshly Cracked Black Pepper

  • For Lime Aioli, in a bowl mix together mayonnaise, chile paste, lime juice, honey, salt, and pepper. Cover and refrigerate.

Directions

1. For Spring Roll Filling, in a colander in the sink, sprinkle cabbage with salt; toss to combine. Let stand about 1 hour to wilt. Rinse several times with cold water; drain well. Squeeze out any excess water. 2. In a large bowl, whisk together the 1/2 cup water, tamari, rice vinegar, mirin, garlic, sugar and chile paste. Add cabbage, carrot, cucumber, zucchini, and green onions. Transfer to a glass jar or bowl, pouring liquid over vegetables. Place in refrigerator or cool dark place for at least 1 hour (24 hours is optimal). 4. For Spring Rolls, drain pickled vegetables well. Place 2 or 3 pieces cilantro and basil in center of each softened wrapper. Place a line of pickled vegetables. Tightly roll each wrapper tucking in edges to seal completely. Bias -slice rolls and serve with aioli. Makes 12 to 15 spring rolls (about 12 servings). Tip Spring Rolls can be made and stored in the refrigerator for up to 4 hours prior to serving.

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