Vegetarian Spring Rolls
My favorite spring roll recipe.
"Spring rolls are a great item to keep in the fridge for when you need a snack and this is a good recipe that you can change it up as you like. There's definitely an art to wrapping a spring roll, which I haven't accomplished yet, but next time I do it I'm sure they'll look better! I will be making these again to have around for snacking, for sure."- IvySue
559 people want to try | 964 have favorited
|1/3 cupNapa cabbage; thinly sliced|
|2 largeCarrot; julienned|
|2 tablespoonScallion; slivered|
|1 tablespoonolive oil|
|1 tablespoonFresh Cilantro; chopped|
|1/4 teaspoonBlack pepper|
|3 ounceDried bean thread noodles|
|16 eachRice Paper Rounds; 8" size|
|2 teaspoonFresh Basil; chopped|
|-- Garlic-Soy Dipping Sauce --|
|1/2 cupSoy sauce|
|1/4 cupRice vinegar|
|2 tablespoonPeanut oil|
|1 teaspoonHot Sesame Oil|
|1 teaspoonGarlic; minced|
|-- Spicy Peanut Dipping Sauce --|
|2 tablespoongarlic; finely chopped|
|1/2 cupPeanut butter; smooth|
|1/2 cupSoy sauce|
|1 tablespoonRice vinegar|
|1 tablespoonHot chile oil|
|1/2 cupFresh Cilantro; finely chopped|
Vegetarian Spring Rolls Preparation
In a large bowl, combine the carrots, scallions, cabbage, olive oil, cilantro and pepper; toss well. Let marinate at room temperature for 10 minutes, stirring frequently.
Place noodles in a medium bowl. Cover with boiling water and soak for 10 minutes, or until softened. Drain well and snip into 2" pieces.
Soften rice paper round in warm water. Place about 2 tablespoons of the noodles and 2 tablespoons of the vegetable mixture on each rice paper round, about 1" from the lower edge. Sprinkle with basil. Fold the bottom edge over the filling, fold in both sides and roll up tightly.
Dipping sauces can be kept refrigerated for about one week.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
Vegetarian Spring Rolls Reviews
Blogger? Grab a link to this recipe
Add to on:
Tweets by @bigoven