Fresh Spring Rolls - Vegan

Fresh Spring Rolls - Vegan

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Fresh Spring Roll Ingredients

  • ½

    package of thin rice noodles (cooked, rinsed in cold water, and drained)

  • 12

    (8 inch) round sheets rice paper

  • 8-10

    leafs of lettuce (I like Boston/bibb lettuce)

  • 12

    basil leafs

  • 1

    cup shredded carrots

  • 4

    Persian cucumbers (the small ones) washed, seeds removed, and cut into thin strips

  • Optional additions (fresh bean sprouts, red cabbage, cooked shrimp, avocado).

  • Sauce Ingredients

  • 1

    cup hot water

  • cup sugar

  • ½

    teaspoon salt (optional)

  • 2

    tablespoons fresh lime juice

  • 1

    tablespoon rice wine vinegar

  • 1

    tablespoon fish sauce

  • 1

    large garlic clove, thinly sliced

Directions

Add warm water to a large shallow dish (enough to fill up about 1 inch…I like using a pie plate). Take one rice paper sheet out and dip it into the water just enough to make it moist and soft (about 15 seconds). Place whole rice paper sheet on a flat surface (like a cutting board). Arrange lettuce and basil in the center of the rice paper. Arrange the carrots, cucumbers, and rice noodles (and any other additional fillings) in the center of the rice paper. Fold the side closest to you over the top so that it rests over the filling. Fold in each side so that it rests in the center of the filling. Gently and tightly roll the spring roll. Press seam to seal. Place seam side down on a plate and (cover to keep from drying). Repeat procedure with remaining rice paper sheets until all ingredients have been used. Cut each roll in half crosswise. Enjoy with Sauce. There you have it! A neatly folded fresh spring roll ready to eat!


Nutrition

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