Vegetarian Fresh Spring Rolls
photo by skat5762
- Ready In:
- 2 large carrots, julienned
- 2 -3 julienned green onions
- 1⁄2 sweet red pepper, julienned
- 1⁄3 cup thinly sliced napa cabbage
- 1 tablespoon olive oil
- 1⁄4 cup minced fresh cilantro (or to taste)
- 1⁄4 teaspoon fresh ground black pepper
- 1 pinch sea salt
- 1 (3 ounce) package dried bean thread noodles
- 16 rice paper, rounds softened (8-inch, see note)
- 1⁄8 cup slivered fresh Thai basil or 1/8 cup mint
- 1 tablespoon reduced sodium soy sauce
- 1 teaspoon dark sesame oil or 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon peanut oil
- 1⁄2 teaspoon hot sesame oil
- 1⁄2 teaspoon minced garlic (I use 2 cloves)
- 1 pinch sugar
- In a large bowl, combine the carrots, green onions, cabbage, olive oil, cilantro, salt and pepper: toss well.
- Let marinate at room temp for 10 minutes, stirring frequently.
- Meanwhile, place the noodles in a medium bowl.
- Cover with boiling water and soak for 10 minutes, or until the noodles are softened.
- Drain well and snip into 2-inch pieces.
- Set aside.
- 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.
- Sprinkle with basil/mint leaves.
- Fold the bottom edge over the filling; fold in both sides and roll up tightly.
- Press to seal.
- Place on a plate seam side down; cover with plastic wrap.
- Refrigerate for 10 minutes (you may also make these ahead of time and refrigerate for several hours).
- Two quick sauces (or use hoisin, hot mustard, etc): In a small bowl, combine the soy sauce and sesame oil.
- In a separate bowl, combine the soy sauce, rice vinegar, peanut oil, hot sesame oil, garlic and sugar.
- Serve as a dipping sauce with the spring rolls.
- NOTE: To soften the rice-paper rounds before rolling them, fill a large bowl with warm water.
- Dip each rice-paper round into the water for 10 seconds, or until softened and transluceent.
- Remove and let drain on a clean dish towel.
- Do not stack the rice papers; they will stick together.
Questions & Replies
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Great recipe! I added jullienned cucumbers with the mint and used grated carrots and skipped the red pepper. Not too putsy once you get the hang of wrapping them. I used deep-dished dinner plates, one I filled with warm water and the other to roll them up on (the paper sticks to everything except glass). Will make again and again, they were so lovely with pho (#28377). Served with Mae Ploy. Thanks for the keeper!
I was looking for a recipe close to the spring rolls served in our local Thai restaurant and this is spot on! So fresh and bright tasting! I used the mint in mine and we all loved the flavor and aromatics. I served mine with a sweet peanut sauce instead. These would be fantastic with any sauce. Thanks for posting!
Just wonderful. I was making a pretty authentic Thai dinner, so I left out the sweet red pepper and used light veg or canola oil instead of olive oil (can't remember which!). I added bean sprouts instead. I also added lots more hot sesame oil to the dipping sauce. Overall, a true winner. thanks, s'kat!