Vietnamese Vegetarian Spring Rolls with Mushrooms & Vegetables Recipe
Introduction:
These light, fresh, and colorful Vietnamese Vegetarian Spring Rolls are a delightful appetizer perfect for any occasion. With a mix of vibrant vegetables like carrots, cucumbers, and cabbage, combined with the earthy flavor of Portobello mushrooms and aromatic herbs like basil, mint, and cilantro, these spring rolls offer a burst of flavors and textures in every bite. Ideal for a weeknight dinner or as a healthy snack, these spring rolls are not only vegetarian but also full of nutrients, making them a guilt-free indulgence.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6
Cuisine: Vietnamese
Course: Appetizer
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Rice paper rolls (sheets) | 6 sheets |
| Carrot (Gajjar), sliced thin lengthwise | 1 medium |
| Cucumber, sliced thin lengthwise | 1 medium |
| Cabbage (Patta Gobi/ Muttaikose), shredded | ½ cup |
| Portobello mushrooms, sliced thin | 1 large |
| Green bell pepper (Capsicum), sliced thin | 1 medium |
| Shallot, sliced thin | 1 small |
| Fresh basil leaves | 12 leaves |
| Fresh mint leaves (Pudina) | 12 leaves |
| Fresh coriander leaves (Dhania) | Small bunch |
| Salt | To taste |
| Pepper | To taste |
Instructions:
-
Prepare the Rice Paper Sheets:
Begin by preparing the rice paper sheets according to the package instructions. Typically, this involves dipping each sheet in warm water for a few seconds to soften them. Once softened, lay them flat on a clean surface or plate. Set them aside. -
Sauté the Vegetables:
Heat a teaspoon of oil in a heavy-bottomed stir-fry pan over medium heat. Add the sliced Portobello mushrooms, bell peppers, and shallots to the pan. Season with a pinch of salt and pepper, and sauté the vegetables until they are just half-cooked. This should take about 4-5 minutes. Once done, remove the vegetables from the pan and set them aside to cool. -
Assemble the Spring Rolls:
Take one rice paper sheet and lay it flat on your working surface. Start by layering the herbs: place 2 leaves of basil, mint, and cilantro in the center of the rice paper. Next, add a small handful of shredded carrots, cabbage, cucumber, and the sautéed vegetables (Portobello mushrooms, bell peppers, and shallots). -
Fold and Roll:
Fold in the sides of the rice paper towards the center. Then, carefully roll the spring roll from one end to the other, ensuring the filling is tightly enclosed within the rice paper. Press the ends gently to seal the roll. -
Store and Serve:
Once all the spring rolls are assembled, arrange them neatly on a serving platter. Cover the platter with a lightly greased piece of cling film to prevent the rolls from drying out. Refrigerate the rolls for about 10-15 minutes to allow the rice paper to firm up. -
Serve:
When you’re ready to serve, take the spring rolls out of the refrigerator. These rolls can be enjoyed on their own or served with a side of Hoisin Sauce for dipping. They make a wonderful appetizer, a light meal, or a party snack.
Tips:
- Rice Paper Handling: Be sure not to over-soak the rice papers. A quick dip in the warm water is all it takes to soften them.
- Make Ahead: You can prepare the spring rolls a few hours in advance and store them in the fridge until ready to serve. Just be sure to cover them well to prevent them from drying out.
- Serving Suggestions: Along with Hoisin Sauce, you can also serve these spring rolls with peanut dipping sauce or a tangy soy-based sauce for added flavor.
Conclusion:
These Vietnamese Vegetarian Spring Rolls with Mushrooms & Vegetables are a delicious and healthy appetizer that will impress your guests with their fresh flavors and vibrant colors. Perfect for any occasion, they are quick to make and can be customized with your favorite vegetables and herbs. Whether you’re enjoying them as part of a meal or as a light snack, these spring rolls are sure to be a crowd-pleaser!
