“I was trying to use up some left over vegetables and came up with this very easy spring roll dish. I was surprised my young children liked it too (without dipping sauce).”
READY IN:
33mins
SERVES:
6-8
YIELD:
10-12 spring rolls
UNITS:
US

Ingredients Nutrition

  • 2 teaspoons peanut oil
  • 2 cups broccoli, slaw (julienned carrots and broccoli) or 2 cups about 2 carrots and 1 broccoli stems, shredded
  • 2 sliced green onions
  • 12 red pepper, thinly sliced
  • salt and pepper (to taste)
  • 1 teaspoon sesame oil
  • 1 tablespoon soy sauce
  • 12 lb rice noodles, softened in hot water (covered)
  • handful basil
  • 10 rice paper, rounds softened in hot water for a few seconds

Directions

  1. Heat peanut oil in wok or skillet over medium high heat. Add broccoli slaw mixture, onions and pepper. Add salt and pepper to taste. Cook for 2-3 minutes, maintaining the crispness of the vegetables. Removed from heat and put vegetables in medium bowl.
  2. Meantime, put noodles in hot water and cover for 10 minutes. Drain noodles and chop to make smaller pieces. Add noodles to vegetables. Add sesame oil and soy sauce. Stir to combine ingredients.
  3. To prepare rolls:.
  4. Take individual rice paper and add to hot water. Remove paper after it softens (only takes a few seconds). Remove paper and place on a surface, such as a cloth, to which it will not stick. Place about a tablespoon or so of the vegetable filling into the roll. Start by pulling the paper over the filling. Then roll like you would a burrito. Repeat the process.
  5. To serve:.
  6. Use any prepared dipping sauce. I like using a Thai spicy peanut sauce with it.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: