Vegetarian Spring Rolls
Fresh rice paper vegetarian springs roll are not fried. Small plate appetizer or lunch.
Equipment
- 2 large dinner plate or quiche dish
- 1cup warm water
- 2 small bowls
- Large cutting board
- 1 very damp kitchen towel or several sheet of kitchen roll/paper
- 2 small dishes
- 1 small plate
- Press’n Seal or Seran Wrap
Ingredients
- 2 carrots medium cut into
- 2 celery stick
- 8-10 green beans or asparagus spears
- ½ large red, yellow or orange yellow or orange bell pepper large
- 2 large Serrano or green chili peppers deseeded
- 4 ounces bean sprouts washed and drained
- 8 -10 leaves lettuce medium washed and dried
- 1 cup cilantro roughly chopped
- 1 large cucumber British or hot house
- 3-4 spring onions
- 16 mint leave chopped
- 2 -3 avocados ripe
- 8-10 rice paper sheets large
- 1/2 tsp Extra Virgin Olive Oil EVO –
- 1/8 tsp sesame oil
- 1/2 tsp Sea salt optional
Instructions
Mix oils
- In the small dish mix 1/2 tsp EVO and 1/8 sesame oil and set aside.
Preparing vegetables
- Wash all vegetables thoroughly and dry. Julienne vegetables and trim into 3-3.5” sticks long. Place them in a long or big enough container or plate where you can line everything up for ease during the assembly
process. Chop mint leaves and put into a small container. Chop cilantro leaves
and put into a bowl. Rinse, drain and gently pat dry bean sprouts. Place them in a bowl and set to the side.Cut avocados in half and remove the stones. Using a sharp knife cut avocados into slices
and put on a small plate.
Setting up your work station
- I double my rice paper for added strength. You can use a single sheet if desired.
- In your work area, line up everything that you need so it’s at your finger tips.
- Dampen kitchen towel or paper and spread on top of the cutting board or work surface.
- Fill dinner plate with warm water.
- Assembling your rolls
- 1: Immerse rice paper into dinner plate with warm water for 10 – 15 seconds.
- 2: Transfer soften rice paper to cutting board or work surface with damp towel or paper.
- If doubling, repeat steps 1 & 2 the then stack the rice paper on top of each other.
- Leaving ¼ – ½ inch from the edge of the rice paper, place a lettuce leaf at the top of the rice paper nearest you. Begin building your roll. Into the lettuce leaf, put a line of avocado, then on top of that, add all the other julienne vegetables along with just under a 1oz bean sprouts, 1 tbsp cilantro/coriander and a sprinkling of mint and salt.
- Rolling
- Tuck, roll tuck, and then fold both sides in to form and envelope. Continue rolling until your vegetable spring roll is complete. Set the roll on a plate and rub all over with a little of the EVO and sesame oil mixture. Continue until all the vegetables have been used up.
- To prevent rolls from sticking together, rub a little of the EVO and sesame oil onto each spring roll.
Storing
- If you are not going to be serving your rolls right away, to keep them fresh and moist, wrap them in Seran Wrap or Press’n Seal. Refrigerate in a sealed container. Spring rolls will keep for approximately 2 days.
Video
Notes
These are best eaten on the day that they are prepared.
If storing coat in a little sesame oil and wrap tightly in cling film. Store in refrigerator use the next day.
Serve with soy sauce or a dip of your choice.
Nutrition
Serving: 4gCalories: 166kcalCarbohydrates: 33gProtein: 6gFat: 2gSaturated Fat: 1gCholesterol: 3mgSodium: 540mgPotassium: 425mgFiber: 4gSugar: 5gVitamin A: 6450IUVitamin C: 41mgCalcium: 67mgIron: 2mg
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