Vietnamese Vegetarian Spring Roll and Sauce

Vietnamese Vegetarian Spring Roll and Sauce
Vietnamese Vegetarian Spring Roll and Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • For the roll:

  • 1

    cup Water

  • 1/2

    cup Rice

  • 1

    large Carrot, peeled and cut into julienne strips

  • 1/2

    Cucumber, again, peeled and julienned, avoiding the seeds

  • 6

    Rice Wrappers

  • 2

    cups fresh baby Spinach Leaves

  • 1/4

    cup Cilantro leaves chopped

  • For Hot Sauce:

  • 1/2

    cup Soy Sauce

  • 1/4

    cup Rice Vinegar

  • 2

    teaspoons Sesame Oil

  • 2

    diced dry Red Chilies

  • 1

    tsp Sugar

  • For Sweet Sauce:

  • 4

    tablespoons soy sauce

  • 2

    tablespoons peanut butter

  • 1

    tablespoon molasses

  • 1

    tablespoon brown sugar

  • 2

    teaspoons white vinegar

  • 1/8

    teaspoon garlic powder

  • 2

    teaspoons sesame oil

  • 20

    drops hot sauce, habenero or jalepeno

  • 1/8

    teaspoon black pepper

Directions

For Rolls: Bring water to boil, stir in rice reduce heat, cover and simmer for 15 minutes, until all the liquid is absorbed. Allow to cool completely. Dip a rice wrapper in water for about 10 seconds to soften the rice paper (no longer than 10 seconds, it becomes too soft and tender to work with any longer) add a layer of each of the veggies and top with a bit of rice in the center of the paper. Tube shaped. fold one end over the top of the veggies, fold the sides over and then roll to finish the roll. the wet rice paper is self sealing. Ready to eat! For Hot Sauce: Whisk it all together. The heat comes from the red chilies. When you dice the chilies, if you carefully remove as many of the seeds as you can, the sauce will be less hot. Also, as the sauce mellows, it gets hotter (like me). So, make a day ahead of time, and it will curl your toes! This is meant to be hot, but a contrast is this easy recipe for a Hoisin sauce. Commercial brands use sweet potatoes as a base. I found an easy recipe, replacing the taters with peanut butter. The taste was nearly identical. This is a favorite dipping sauce for Jackie. I didn't tell her about the peanut butter, she was VERY happy with the homemade, so no need to bother her with the details. For Sweet Sauce: Mix and Serve

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