Vegetable Spring Rolls
5:24 PM
Ingredients:
- About 6-8 sheets of Rice paper (4" rounds or larger)
- 10 leaves fresh lettuce or leafy greens
- Handful of fresh Vietnamese herbs
- Plateful of fresh vegetables of any kind, julienne (bell peppers, carrots, celery, zucchini, cucumbers). You can keep these vegetable raw, like we did for the photographs, or cook them how ever you wish!
- warm water.
Directions:
1. In large bowl, fill with warm water. Quickly dip each rice paper in warm water for about 2-3 seconds.
2. Place wet rice paper on work station and make sure rice paper is completely hydrated and softened before rolling.
3. Once vegetables are all laid out on rice paper and then rolled, serve immediately or within 2 hours. These rolls can be covered with plastic wrap and kept in the refrigerator, but the rice paper will begin to lose moisture and harden.
4. Rolls can be served as whole rolls, cut in half or even cut in bite size pieces, like cut sushi.
5. Serve with Garlic Soy dipping sauce.
Garlic Soy Dipping Sauce Recipe:
- 1-2 crushed garlic cloves (or finely minced), but crushed garlic really brings out the flavor.
- 1 crushed Thai chili
- 1/2 squeezed lime (or about 2 Tablespoons)
- 1 Tablespoon of sugar
- 1 teaspoon of rice vinegar (optional)
- 1/4 cup soy sauce
- 1/8 cup water
1. Mix all ingredients together well, making sure sugar dissolves. Add slices of chili on top for garnish and extra spice joy!
2. Serve with spring-rolls.
3. This recipe will make about 1/2 cup dip. But it's also a fantastic marinade as well!
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