Vegetarian Spring Rolls

Vegetarian Spring Rolls

Ready in 55 minutes
10 review(s) averaging 4.3. 90% would make again

Top-ranked recipe named "Vegetarian Spring Rolls"

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My favorite spring roll recipe.

"These are my favorite in the summer! I use whatever I have chicken, shrimp, or pork are great in there simmer lightly with ginger and garlic. Veggies! Go crazy, my favorites are green onion, carrots, peas in the pod, and even cucumber. Noodles sometimes no noodles. Whatever you like, we sometimes make I spring bar, and each makes there own. Peanut sauce is perfect!! Yum! Yum! "

- 1Baker2Baker

Ingredients

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1/3 cup Napa cabbage; thinly sliced
2 large Carrot; julienned
2 tablespoon Scallion; slivered
1 tablespoon olive oil
1 tablespoon Fresh Cilantro; chopped
1/4 teaspoon Black pepper
3 ounce Dried bean thread noodles
16 each Rice Paper Rounds; 8" size
2 teaspoon Fresh Basil; chopped
-- Garlic-Soy Dipping Sauce --
1/2 cup Soy sauce
1/4 cup Rice vinegar
2 tablespoon Peanut oil
1 teaspoon Hot Sesame Oil
1 teaspoon Garlic; minced
1 pinch Sugar
-- Spicy Peanut Dipping Sauce --
2 tablespoon garlic; finely chopped
1/2 cup Peanut butter; smooth
1/2 cup Soy sauce
1 teaspoon Sugar
1 tablespoon Rice vinegar
1 tablespoon Hot chile oil
1/2 cup Fresh Cilantro; finely chopped

Original recipe makes 16

Servings  
Original recipe makes 16 Servings

Preparation

You've adjusted the recipe from 16 (as originally posted) to 16 Servings. The ingredients above reflect 16 Servings, but the instructions reflect the as-posted 16. You may need to adjust the times, temperatures or quantities mentioned in the recipe below as needed.

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.

Credits

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Calories Per Serving: 66 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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These are my favorite in the summer! I use whatever I have chicken, shrimp, or pork are great in there simmer lightly with ginger and garlic. Veggies! Go crazy, my favorites are green onion, carrots, peas in the pod, and even cucumber. Noodles sometimes no noodles. Whatever you like, we sometimes make I spring bar, and each makes there own. Peanut sauce is perfect!! Yum! Yum!
1Baker2Baker 1 year ago
These were very good. However, I added an additional cup of cabbage, 1/3 didn't seem like it was enough in comparison to the other ingredients. Will try with a greater variety of vegetables next time.
H_Love1988 1 year ago
lisazazzarino 2 years ago
tabbyfields 2 years ago
These are great and the sauces are excellent.
summerhogan 2 years ago
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 3 years ago
I added some sesame oil and soy sauce to the filling, and have added cooked and drained ground pork and even a can of crab meat. It's a great recipe on its own or to build on. It's also a nice change from heavy, pastry laden appetizers.
cdn_cook 4 years ago
I added a few things to the cabbage mix - a dash of soy sauce and a bit of sesame oil instead of olive oil - and these were a huge hit! A great idea for a light finger food.
cdn_cook 4 years ago
Iv'e had summer rolls before and this wasn't very good. I give it credit for being vegetarian and focusing on the cabbage, but the sauce was probably the worst part of it. I may have made it wrong, but it had a strong flavor of something that didnt taste right. Maybe include instructions on how to make the sauce. do we just mix together, or do we need to heat it, let it sit in the fridge for a while? And most sauces ive had include hoisen sauce.
smiles3983 5 years ago
[I posted this recipe.]
jimshim 8 years ago
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