These Spring Rolls just scream “fresh”. I love to serve them with fish or barbecued meats, either as a vegetable or as the “salad” for the meal.
Very Yummy!
Fresh Vegetable Spring Rolls
Print recipe
These fresh vegetable spring rolls can be considered the "salad course" for a meal or a vegetable to accompany the meal.
Ingredients
- 2 Portabello mushrooms
- 1/2 English cucumber or 3 or 4 baby cucumbers (julienned)
- 1 large carrot (julienned)
- 1 red or yellow sweet pepper (julienned)
- 1 mango (peeled, pitted and julienned)
- 12 rice paper wrappers (found in Asian section of the grocery store)
- 12 fresh basil leaves
- 1/4 cup sesame seeds (toasted)
Dipping Sauce for Spring Rolls
- 1/2 cup Sweet Thai Chili Sauce (found in Asian section of the grocery store)
- 2 Tbsp lime juice (may use freshly squeezed limes or bottled juice )
- 2 Tsp rice wine vinegar
- 2 Tsp water
Directions
| Dipping Sauce | |
| In a small bowl, stir together chili sauce, lime juice, rice wine vinegar and water; set aside. | |
| Make the spring rolls | |
| Toss the mushroom with about 1 tbsp of the dipping sauce | |
| Fill a shallow pan (large pie plate works well) with lukewarm water. Soak rice paper wrappers, 1 at a time in water until soft and pliable (about 1 minute). Transfer to tea towel and pat dry. | |
| While filling the prepared rice paper wrapper, start to soak the next one. | |
| Along bottom edge of wrapper and leaving 1 “ on each side, place 1 basil leaf, 1 tsp of sesame seeds, 4 pieces each of cucumber, sweet pepper, carrot and mango and about 1 tbsp of mushroom. Fold sides over and tightly roll up. | |
|
Repeat with remaining ingredients to make 12 rolls | |
| Cover the finished rolls with damp tea towel while preparing the rest. (They will dry out otherwise). They can be over-wrapped with plastic wrap (i.e. over the tea towel) and refrigerated for up to 8 hours. You can eat them leftover the next day, but they will not be as good. | |
| The dipping sauce is also very good for take out Chinese deep fried spring rolls. | |