Spring rolls are a popular dish in many Asian countries, and they are usually served as a starter or appetizer. These veggie spring rolls are a healthy and delicious alternative to the traditional fried spring rolls. They are made with fresh vegetables and wrapped in rice paper, making them gluten-free and low in calories. The combination of crunchy vegetables and flavorful dipping sauce makes these spring rolls a perfect snack or light meal.
Prep Time
Preparation time for these veggie spring rolls is approximately 20 minutes. This includes chopping vegetables, making the dipping sauce, and wrapping the spring rolls.
Cook Time
These spring rolls are not cooked, so there is no cook time required.
Ingredients
The ingredients you will need for these veggie spring rolls are:
8-10 rice paper sheets
1 cup of shredded carrots
1 cup of shredded cabbage
1 cup of bean sprouts
1/2 cup of chopped cilantro
1/2 cup of chopped mint
1/2 cup of chopped basil
1/2 cup of chopped scallions
1/2 cup of chopped peanuts
1/4 cup of soy sauce
1/4 cup of rice vinegar
1 tablespoon of honey
1 tablespoon of grated ginger
1 garlic clove, minced
Equipment
To make these veggie spring rolls, you will need a large bowl, a cutting board, a sharp knife, and a plate or tray to hold the finished spring rolls.
Method
1. Start by preparing the vegetables. Shred the carrots and cabbage, chop the cilantro, mint, basil, scallions, and peanuts, and rinse the bean sprouts. 2. In a small bowl, whisk together the soy sauce, rice vinegar, honey, grated ginger, and minced garlic to make the dipping sauce. 3. Fill a large bowl with warm water. Dip a rice paper sheet into the water for 10-15 seconds until it softens. 4. Place the rice paper sheet on a clean surface, such as a cutting board, and add a small amount of shredded carrots, cabbage, bean sprouts, cilantro, mint, basil, scallions, and peanuts to the center of the sheet. 5. Fold the bottom half of the rice paper sheet over the vegetables, then fold in the sides, and roll tightly to create a spring roll. 6. Repeat this process with the remaining rice paper sheets and vegetables. 7. Serve the spring rolls with the dipping sauce on the side.
Notes
These veggie spring rolls are best served fresh, but they can be stored in an airtight container in the refrigerator for up to 2 days. To prevent the spring rolls from sticking together, place a layer of wax paper between each roll.
Nutrition Info
Each veggie spring roll contains approximately 70 calories, 3 grams of protein, 11 grams of carbohydrates, and 2 grams of fat. The dipping sauce adds an additional 25 calories per tablespoon.
Recipe Tips
- You can customize these veggie spring rolls by adding or omitting vegetables based on your preference. - To make the rice paper easier to work with, use warm water instead of cold water. - If you don't have rice vinegar, you can use apple cider vinegar or white wine vinegar as a substitute. - For a spicy kick, add a few dashes of hot sauce or sriracha to the dipping sauce.
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