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 hourhr
Course: Appetizer, Main Course
Cuisine: Chinese
Keyword: Veggie Spring Rolls
Servings: 20spring rolls
Author: Kyle
Ingredients
Spring Rolls
1cupbaby spinach leaves or larger spinach leaves sliced thinly
1cupthinly sliced cucumber
1cupthinly sliced carrots
1cupthinly sliced red pepper
4scallions, light green part, thinly sliced lengthwise
1cupshiitake mushrooms (or any mushroom), thinly sliced
1avocado, thinly sliced
½cupcilantro leaves, (or Thai basil is a gr8 addition.)
½cupmint leaves, (some of the rolls I included mint and some cilantro and some I included both.)
~20sheetsrice 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
3clovesgarlic, minced
¼teaspoondried hot red pepper flakes
1Tablespoonvegetable oil
1Tablespoontomato paste
3Tablespoonscreamy peanut butter
3Tablespoonshoisin sauce, (found in the Asian food section at your local market.)
½teaspoonsugar
¾cupwater
Mustard Dipping Sauce
½cupDijon mustard
¼cuphot water
¼cuprice vinegar
1teaspoontoasted sesame oil
1Tablespoonsugar
Soy Dipping Sauce
3Tablespoonsrice wine vinegar
¼cuptamari soy sauce
½teaspoonsugar
1scallion, finely chopped
1teaspoontoasted sesame oil
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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.
Pull the bottom of the rice paper and wrap over and around the veggies. The paper is sticky but pliable and should not tear.
Tuck both the right and left side of the rice paper inward over the filling.
Roll the wrap forward until the shape of a small burrito.
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.