Fresh Vegetable Spring Rolls

Vegetarian Spring Rolls

Dr. Wendy Dearborne
Fresh rice paper vegetarian springs roll are not fried. Small plate appetizer or lunch.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer, Lunch, Snack
Cuisine American fusion, Asian
Servings 4
Calories 166 kcal

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
Keyword fresh spring roll, vegan spring roll, veggie roll
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