After trying several recipes for vegetarian spring rolls (all good) I came up with this combination that I like best. Although they're at their very best fresh, they also keep and pack well, making this a nice alternative to packing a salad for lunch. I also like to add cooked shrimp or fake crab to these - but then, of course, they aren't vegetarian anymore.
- 1 tablespoon olive oil
- 1 -2 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 tablespoons rice vinegar
- 1 -2 teaspoon sugar
- 1⁄2 teaspoon garlic and red chile paste
- 2 medium carrots, julienned
- 4 green onions, julienned
- 1⁄2 red bell pepper, julienned
- 1 medium cucumber, julienned (hot house or persian)
- 4 cups Chinese cabbage, slice thinly
- 5 mushrooms, sliced thinly
- 1⁄2 cup cilantro, chopped
- 16 rice paper, rounds softened
- cilantro, garnish
- Combine all dressing ingredients in a large bowl. Add all vegetables and the chopped cilantro. Toss thoroughly. Taste and adjust seasonings as needed. Let set 10-15 minutes for flavors to blend.
- Soak one rice paper at a time in water until softened. Place on clean towel, and put 1/4 to 1/3 cup of the vege mixture about 2" from the lower edge of the rice paper.
- Fold the lower edge up to cover the filling. Fold in the sides, and roll up gently. A pretty touch is to sprinkle the upper half of the rice paper with the whole cilantro leaves prior to completing the wrap - they show through the rice paper and are very decorative. Place on a plate, seam down, and cover with plastic wrap. Repeat with remaining wrappers and filling.
- Serve with a sauce of your choice. Use the same ingredients as the dressing if you like, or experiment with mustard or plum sauce. I like the lighter combinations better with these rolls. Even commercial Chinese salad dressing works in a pinch.
I use shredded lettuce, carrot sticks, julienne sliced cucumbers, cilantro and rice noodles in mine. For the dipping sauce I use a bit of melted crunchy style peanut butter mixed with Hoisin Sauce. If you like it spicy, add a touch of hot sauce to the sauce mixture.
What a delicious recipe! I had trouble with the first two or three rolls till I finally achieved a roll that was presentable (I ate the others). Definately will make this again. Thank you for posting the recipe. Made for Zaar Chef Alphabet Soup tag game.
These are the perfect lunch on a hot summer afternoon!