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    You are in: Home / Recipes / Vegetarian Fresh Spring Rolls Recipe
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    Vegetarian Fresh Spring Rolls

    Vegetarian Fresh Spring Rolls. Photo by s'kat

    1/2 Photos of Vegetarian Fresh Spring Rolls

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    45 mins

    10 mins

    s'kat's Note:

    A cleansing mouthful of fresh vegetables that makes a delectable appetizer or a fine addition to asian-influenced meals. Cook time is refrigeration time. Altered from original in Healthy Weeknight Meals.

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    Ingredients:

    Servings:

    Units: US | Metric

    Sauce

    Directions:

    1. 1
      In a large bowl, combine the carrots, green onions, cabbage, olive oil, cilantro, salt and pepper: toss well.
    2. 2
      Let marinate at room temp for 10 minutes, stirring frequently.
    3. 3
      Meanwhile, place the noodles in a medium bowl.
    4. 4
      Cover with boiling water and soak for 10 minutes, or until the noodles are softened.
    5. 5
      Drain well and snip into 2-inch pieces.
    6. 6
      Set aside.
    7. 7
      Place about 2 Tablespoons of the noodles and about 2 Tablespoons of the vegetable mixture about 1-inch from the lower edge of each rice paper round.
    8. 8
      Sprinkle with basil/mint leaves.
    9. 9
      Fold the bottom edge over the filling; fold in both sides and roll up tightly.
    10. 10
      Press to seal.
    11. 11
      Place on a plate seam side down; cover with plastic wrap.
    12. 12
      Refrigerate for 10 minutes (you may also make these ahead of time and refrigerate for several hours).
    13. 13
      Two quick sauces (or use hoisin, hot mustard, etc): In a small bowl, combine the soy sauce and sesame oil.
    14. 14
      In a separate bowl, combine the soy sauce, rice vinegar, peanut oil, hot sesame oil, garlic and sugar.
    15. 15
      Serve as a dipping sauce with the spring rolls.
    16. 16
      NOTE: To soften the rice-paper rounds before rolling them, fill a large bowl with warm water.
    17. 17
      Dip each rice-paper round into the water for 10 seconds, or until softened and transluceent.
    18. 18
      Remove and let drain on a clean dish towel.
    19. 19
      Do not stack the rice papers; they will stick together.

    Ratings & Reviews:

    • on January 27, 2003

      55

      I added bean sprouts and left out the red pepper. We tried them steamed and baked and liked the baked best. Great recipe and great sauces too. Thanks S'kat!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 01, 2010

      55

      Loved these! They just scream summer to me. So fresh and so light. I used grated carrot added cucumber, and served with peanut dipping sauce. Thanks so much for posting.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 24, 2013

      45

      I use lettuce, cucumber wedges, cilantro, rice noodles and carrot strips in mine. I mix some melted crunchy peanut butter with Hoisin Sauce and use that for dipping. Easy and tasty.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (17)

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    Nutritional Facts for Vegetarian Fresh Spring Rolls

    Serving Size: 1 (104 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 175.6
     
    Calories from Fat 77
    44%
    Total Fat 8.6 g
    13%
    Saturated Fat 1.3 g
    6%
    Cholesterol 0.0 mg
    0%
    Sodium 308.6 mg
    12%
    Total Carbohydrate 24.0 g
    8%
    Dietary Fiber 1.8 g
    7%
    Sugars 2.6 g
    10%
    Protein 1.0 g
    2%

    The following items or measurements are not included:

    rice paper

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