Fresh Vegetable Spring Rolls

Spring rolls are the fresh counterpart to fried egg rolls. They are loaded with bright green lettuce leaves, thin rice noodles or vermicelli, bean sprouts, and crunchy matchsticks of carrots, cucumbers, red peppers.  The spring rolls will a welcome addition to the menu when served with a peanutty sauce enhanced with sweet and spicy hoisin sauce.

Making spring rolls is easy with a little practice. Having all the ingredients prepped and assembled is the key to success. Slicing the super fresh and crisp vegetables goes quickly when using a good sharp knife. Lay out the sliced vegetables and rice noodles in piles on a large cutting board.  A separate cutting board is used as the work surface for building and rolling of the spring rolls.

The rice paper wrappers are softened by dipping in warm water for a few seconds. If you have made a burrito or wrap sandwich, you already have the rolling technique mastered.  The vegetables and noodles are stacked on the bottom third of the rice paper and tucked and rolled.

The spring rolls can be made up to 4 hours in advance. Place them on a large platter so they are not touching.  The rice paper wrappers tend to stick if they are too close together.  Cover with a damp paper towel and a sheet of plastic wrap and store in the refrigerator.  When you are ready to serve the rolls, just remove the paper towel and wrap, garnish with some cilantro sprigs and accompany with the dipping sauce.

Fresh Vegetable Spring Rolls

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• Author: amycaseycooks
• Prep Time: 30 minutes
• Total Time: 30 minutes
• Yield: 10 rolls 1x

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Ingredients

• Sesame peanut dipping sauce~
• ¼ cup hoisin sauce
• 3 tablespoons peanut butter
• 1 tablespoon soy sauce
• 1 teaspoon rice vinegar
• ½ teaspoon sesame oil
• ¼ teaspoon red pepper flakes
• 1 – 2 tablespoons of warm water
• Spring rolls ~
• 10 rice paper spring roll wrappers
• 5 large romaine or bibb lettuce leaves (torn in half)
• 2 ounces cooked rice noodles or rice vermicelli
• 1 cup fresh bean sprouts
• ½ English cucumber (thinly sliced in matchsticks)
• 1 red pepper (thinly sliced in matchsticks)
• 1 carrot (peeled and thinly sliced in matchsticks)
• Cilantro leaves

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Instructions

1. In a small bowl, combine the sauce ingredients and stir with a fork. Thin the sauce with warm water if it is too thick. Set aside.
2. To assemble the spring rolls, fill of large pie plate with warm water and have all the filling ingredients chopped and ready.
3. Immerse one of the rice papers in the warm water for about 5+/- seconds. Transfer to a work surface.
4. To the bottom third of the rice paper, stack the filling ingredients. Place a lettuce leaf on the rice paper and stack the on top some of the rice noodles, bean sprouts, cucumber, red pepper, carrot and a few cilantro leaves.
5. To roll the spring roll, fold in the two sides of the rice paper over the ingredients followed by the end of the rice paper closest to you. Tuck the ingredients in with your fingers to keep the rolls neat and snug. Continue rolling until the spring roll is formed. Continue filling and rolling the remaining spring rolls.
6. Place the spring rolls on a platter and cover with a damp paper towel and a sheet of plastic wrap to keep fresh. Store the rolls in the refrigerator up to 4 hours.
7. When ready to serve, remove the paper and wrap and serve with the Sesame Peanut Dipping Sauce.

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Notes

Recipe by Amy Casey

© 2016 amycaseycooks
www.amycaseycooks.com

• Category: Appetizer