Veggie Spring Rolls
- Ready In:
- 4hrs 30mins
- 1⁄2 cup shredded daikon radishes or 1/2 cup radish
- 2 green onions, sliced thin
- 2 tablespoons rice vinegar
- 1 teaspoon Splenda sugar substitute
- 1 small fresh jalapenos or 1 small serrano chili, seeded and finely chopped
- 1⁄2 teaspoon toasted sesame oil
- 1⁄2 cup shredded carrot
- 1⁄2 cup short thin strips cucumber
- 2 tablespoons snipped fresh cilantro
- 1 tablespoon reduced sodium soy sauce
- 6 rice paper sheets (8.5 inch diameter)
- 1 1⁄2 cups bean sprouts
- cilantro (to garnish)
- shredded carrot (to garnish)
- Combine first 6 ingredients oin one bowl, and the next four in another bowl.
- Cover each and refrigerate beteen 2- 24 hours.
- Stir once and drain.
- Pour 1 cup warm water into a pie plate.
- Carefully dip rice papers into water, one at a time.
- Place papers one at a time on clean kitchen towels (not touching).
- Let soften until pliable.
- Place 1/4 cup bean sprouts on each rice paper near the edge.
- Place one rounded tablespoon of each vegetable mixture on the sprouts.
- Fold in the ends, and tightly roll the rice paper.
- Place seam side down on a plate.
- Cover with a damp towel, and repeat until done.
- Cover and refrigerate for up to 2 hours.
- Cut each roll in half diagonally to make 12 pieces.
- Garnish with carrot and cilantro.
Join The Conversation
ABSOLUTELY OUTSTANDING AS CAN BE!<br/>Cannot believe these are SO healthy!<br/>Used radish as local store ran out of daikon on the day!<br/>WOW is what I CAN say!<br/>Put them together 1 hour before the party did start, TRUE!<br/>Let me tell you, NONE were left....gobbled pretty quickly too!<br/>Made two dipping sauces, BOTH were GREAT!<br/>This recipe really is first rate<br/>http://www.food.com/recipe/soy-ginger-dipping-sauce-for-dumplings-or-pot-stickers-62708
I made this for my girlfrinds and followed the instructions precisely. The cucumber mix was very soggy and I had to squeeze the moisture out of it before rolling them. I don't think I'd let them chill as long next time. Maybe even just stir in the sauces for flavor and drain immediately. The taste, however, was very good and I do plan on making these again. Thanks.
RECIPE SUBMITTED BY
<p>I live in the beautiful Sonoran Desert, where I work for an amazing non-profit organization, Sky Island Alliance. I have a very busy schedule, but I like to eat healthy, and cook as much as I can. My husband is a good sport about trying all pof my experiments. Lately it's been a lot of canning and fermenting.</p> <p> </p>