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Vegetarian Spring Rolls

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

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: 4g | Calories: 166kcal | Carbohydrates: 33g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 540mg | Potassium: 425mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6450IU | Vitamin C: 41mg | Calcium: 67mg | Iron: 2mg