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Veggie Spring Rolls
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5 from 2 votes

Veggie Spring Rolls

Below are the vegetables I included. Use whatever vegetables you like. These spring rolls are also a Gr8 meal when cooked shrimp, chicken or pork is included with the vegetables; or keep it vegetarian by adding tofu. 
Sauces may not be gluten free.
Prep Time1 hr
Course: Appetizer, Main Course
Cuisine: Chinese
Keyword: Veggie Spring Rolls
Servings: 20 spring rolls
Author: Kyle

Ingredients

Spring Rolls

  • 1 cup baby spinach leaves or larger spinach leaves sliced thinly
  • 1 cup thinly sliced cucumber
  • 1 cup thinly sliced carrots
  • 1 cup thinly sliced red pepper
  • 4 scallions, light green part, thinly sliced lengthwise
  • 1 cup shiitake mushrooms (or any mushroom), thinly sliced
  • 1 avocado, thinly sliced
  • ½ cup cilantro leaves, (or Thai basil is a gr8 addition.)
  • ½ cup mint leaves, (some of the rolls I included mint and some cilantro and some I included both.)
  • ~20 sheets rice paper rounds, (and a few extra to practice with if this is your first time.)
  • rice noodles
  • Spicy Peanut Dipping Sauce, recipe below
  • Mustard Dipping Sauce, recipe below
  • Soy Dipping Sauce, recipe below

Spicy Peanut Sauce

  • 3 cloves garlic, minced
  • ¼ teaspoon dried hot red pepper flakes
  • 1 Tablespoon vegetable oil
  • 1 Tablespoon tomato paste
  • 3 Tablespoons creamy peanut butter
  • 3 Tablespoons hoisin sauce, (found in the Asian food section at your local market.)
  • ½ teaspoon sugar
  • ¾ cup water

Mustard Dipping Sauce

  • ½ cup Dijon mustard
  • ¼ cup hot water
  • ¼ cup rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 Tablespoon sugar

Soy Dipping Sauce

  • 3 Tablespoons rice wine vinegar
  • ¼ cup tamari soy sauce
  • ½ teaspoon sugar
  • 1 scallion, finely chopped
  • 1 teaspoon toasted sesame oil

Instructions

Spring Rolls:

  • Make sauce(s) and set aside. See below for recipes.
  • Prepare rice noodles according to package instructions. Set aside, ready for assembly.
  • Have all vegetables and any other filling ingredients ready and close by ready for assembly.
  • Soak a rice paper in warm water for about 1 minute total turning the paper over after ~30 seconds. I find it easier to process one at a time.
  • Remove rice paper from the water and lay flat on a clean damp kitchen towel.
  • Put a few pieces of each vegetable and a small amount of the rice noodles in the center bottom ⅓ of the rice paper. Don’t overfill.
    Spring Roll Wrap
  • Pull the bottom of the rice paper and wrap over and around the veggies. The paper is sticky but pliable and should not tear.
    Spring Roll Wrap
  • Tuck both the right and left side of the rice paper inward over the filling.
    Spring Roll Wrap
  • Roll the wrap forward until the shape of a small burrito.
    Spring Rolls whole

Spicy Peanut Sauce

  • In a small saucepan cook the garlic and the red pepper flakes in oil over moderate heat, stirring, until garlic is golden, about 1 minute.
  • Whisk in remaining ingredients and bring to a boil while whisking.
  • Simmer sauce, whisking, until thickened, about 1 minute.
  • Cool and serve or cover and chill. Sauce may be made 3 days ahead. Bring to room temperature to serve.

Mustard Dipping Sauce

  • Mix ingredients above until sugar dissolves and serve.

Soy Dipping Sauce

  • Combine all ingredients in a medium bowl and serve.

Notes

Gr8 Do-Ahead Tip:

Spring rolls can be made up to a day ahead. Keep them in the refrigerator covered with a damp paper towel and plastic wrap.
Tried this recipe?Mention @Great8Friends or tag #gr8food!