Fresh Spring Rolls
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Servings
10
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Calories
109 kcal
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Course
Appetizer
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Cuisine
Vietnamese
Fresh Spring Rolls
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Fresh Spring Rolls that are vegan, loaded with so much great flavor and texture, and extremely addicting! We can't get enough of this delicious appetizer that can easily double as a simple dinner! We're equally obsessed with the punchy dipping sauce that's filled with all the delicious, fresh and spicy bits!
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Ingredients
dipping sauce
- 1 cup rice wine vinegar
- ⅔ cup granulated sugar
- 1 tablespoon sambal chile paste
- 2 teaspoons minced cilantro
- 1 serrano pepper, seeded and minced
- 2 garlic clove, minced
- 1 teaspoon peeled and minced ginger
spring rolls
- 2 tablespoons vegetable oil
- 6 ounces shiitake mushrooms, cleaned, stemmed and thinly sliced
- 2 tablespoons tamari (can use soy sauce or coconut aminos)
- 1 teaspoon light brown sugar
- 10 (8-9”) rice paper wrappers
- 10 large butter lettuce leaves
- 2 cups shredded purple cabbage
- 1 carrot, peeled and julienne
- 1 red bell pepper, seeded and julienne
- 1 yellow bell pepper, seeded and julienne
- 10 large mint leaves
Instructions
dipping sauce
- Place vinegar and sugar in a small pot and simmer until sugar dissolves. Remove from heat and cool. Stir in remaining ingredients and set aside.
mushrooms
- 1. Place a skillet over medium-high heat and add oil. Sauté mushrooms for 3 to 4minutes.
- Add soy sauce and sugar and stir together until mushrooms are evenly coated. Remove from heat and cool.
assembly
- Dip rice paper wrappers in warm water for 10 seconds until soft and pliable. Lay wrapper flat onto a clean surface.
- Lay a butter lettuce leaf onto the rice paper wrapper on the side closest to you.Add a small handful of the shredded cabbage in the center of the butter lettuce leaf. Top cabbage with some carrots and a few strips of red and yellow bell peppers. Top with some mushrooms and finally a mint leaf.
- Carefully wrap the spring roll as tight as possible, folding the sides of the spring roll inwards, while rolling.
- Repeat until all filling ingredients and rice paper wrappers have been used.
- Cut each spring roll in half and serve on a platter with the dipping sauce.
Notes
- **Makes 10 Spring Rolls**
- Tips and Tricks for Fresh Spring Roll Success
- Prep Ahead and Storing Instructions
- While the fresh spring rolls are best made the day of (up to a few hours before they're consumed), the different components can be made ahead of time!
- If you're not serving the spring rolls immediately keep them whole and cover them at room temperature with a damp paper towel or clean, light weight kitchen towel to prevent the rice wrapper from hardening. Then when ready to serve, uncover, slice in half and serve with dipping sauce!
- Dipping Sauce
- The entire dipping sauce can be made up to 3 days in advance. Store in an airtight container in the refrigerator.
- Alternatively (just) the sugar and vinegar mixture can be made up to 1 week in advance. Store in an airtight container in the refrigerator. An hour to 3 days before serving, just stir in the remaining ingredients!
- Mushrooms
- The mushrooms can be sautéed up to 2 days in advance. Store in an airtight container in the refrigerator until ready to use.
- Vegetables
- All of the other vegetables can be sliced and stored in an airtight container up to 3 days in advance!
- Don't dip the rice paper wrapper in the warm water for too long. You will end up having a hard time getting it to lay flat and roll.
- It's important that the made spring rolls are not refrigerated. This will cause the rice paper wrapper to become hard instead of pliable and slightly chewy.
- Make the components ahead of time to save on time the day you serve them!
Nutrition Information
Show Details
Calories
109kcal
(5%)
Carbohydrates
20g
(7%)
Protein
2g
(4%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
1g
Trans Fat
1g
Sodium
215mg
(9%)
Potassium
226mg
(6%)
Fiber
2g
(8%)
Sugar
16g
(32%)
Vitamin A
2164IU
(43%)
Vitamin C
49mg
(54%)
Calcium
24mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 109 kcal
% Daily Value*
| Calories | 109kcal | 5% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Sodium | 215mg | 9% |
| Potassium | 226mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 16g | 32% |
| Vitamin A | 2164IU | 43% |
| Vitamin C | 49mg | 54% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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