Vegetarian Fresh Spring Rolls 🥗
Description:
A cleansing mouthful of fresh vegetables that makes a delectable appetizer or a fine addition to Asian-influenced meals. These vegetarian fresh spring rolls are a delightful blend of crunchy vegetables, fragrant herbs, and flavorful noodles wrapped in delicate rice paper. With a total time of just under an hour, including prep and refrigeration, these rolls are a perfect choice for a quick and healthy lunch or snack. This recipe has been adapted from the original version found in Healthy Weeknight Meals.
- Cook Time: 10 minutes (refrigeration time)
- Prep Time: 45 minutes
- Total Time: 55 minutes
- Recipe Category: Lunch/Snacks
- Keywords: Vegetable, Potluck, < 60 Mins
- Serving Size: 4 rolls
Nutritional Information (per serving):
- Calories: 175.6
- Fat Content: 8.6g
- Saturated Fat Content: 1.3g
- Cholesterol Content: 0mg
- Sodium Content: 308.7mg
- Carbohydrate Content: 24g
- Fiber Content: 1.8g
- Sugar Content: 2.7g
- Protein Content: 1g
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 | Carrots |
| 2-3 | Green onions |
| 1/2 | Napa cabbage |
| 1/3 | Olive oil |
| 1 | Fresh cilantro |
| 1/4 | Fresh ground black pepper |
| 1/4 | Sea salt |
| 1 | Bean thread noodles |
| 1 | Rice paper |
| 16 | Thai basil |
| 1/8 | Mint |
| 1 | Reduced sodium soy sauce |
| 1 | Soy sauce |
| 2 | Rice vinegar |
| 1 | Garlic |
| 1 | Sugar |
Instructions:
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Prepare Vegetables: In a large bowl, combine the shredded carrots, sliced green onions, thinly sliced napa cabbage, olive oil, chopped fresh cilantro, sea salt, and fresh ground black pepper. Toss well to combine all the ingredients evenly.
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Marinate Vegetables: Allow the vegetable mixture to marinate at room temperature for 10 minutes, stirring frequently to ensure even coating of flavors.
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Prepare Noodles: While the vegetables are marinating, place the bean thread noodles in a medium bowl. Cover them with boiling water and soak for 10 minutes, or until the noodles are softened. Once softened, drain the noodles well and snip them into 2-inch pieces. Set aside for later use.
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Assemble Rolls: Take a rice paper round and place about 2 tablespoons of the softened noodles and 2 tablespoons of the marinated vegetable mixture about 1-inch from the lower edge of the rice paper. Sprinkle some Thai basil and mint leaves over the noodles and vegetables.
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Roll the Spring Rolls: Fold the bottom edge of the rice paper over the filling, then fold in both sides, and roll up tightly to enclose the filling. Press gently to seal the edge. Repeat this process with the remaining rice paper rounds and filling mixture.
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Refrigerate: Place the assembled spring rolls on a plate seam side down, then cover them with plastic wrap. Refrigerate for 10 minutes to firm up and allow the flavors to meld. Alternatively, you can make these ahead of time and refrigerate for several hours before serving.
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Prepare Sauces: While the spring rolls are chilling, prepare two quick dipping sauces. In a small bowl, combine soy sauce and sesame oil for one sauce. In another bowl, combine soy sauce, rice vinegar, peanut oil, hot sesame oil, minced garlic, and sugar for the second sauce.
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Serve: Serve the chilled vegetarian fresh spring rolls with the prepared dipping sauces on the side.
Additional Notes:
- To soften the rice paper rounds before rolling, fill a large bowl with warm water. Dip each rice paper round into the water for about 10 seconds, or until softened and translucent. Remove and let drain on a clean dish towel. Avoid stacking the rice papers as they may stick together.
Enjoy these refreshing vegetarian fresh spring rolls as a light and nutritious meal or snack, perfect for any occasion! Whether you’re hosting a potluck or looking for a quick and satisfying lunch option, these rolls are sure to impress with their vibrant colors, crisp textures, and delightful flavors.
