Vegetarian Fresh Spring Rolls

Recipe by skat5762
READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large bowl, combine the carrots, green onions, cabbage, olive oil, cilantro, salt and pepper: toss well.
  • Let marinate at room temp for 10 minutes, stirring frequently.
  • Meanwhile, place the noodles in a medium bowl.
  • Cover with boiling water and soak for 10 minutes, or until the noodles are softened.
  • Drain well and snip into 2-inch pieces.
  • Set aside.
  • Place about 2 Tablespoons of the noodles and about 2 Tablespoons of the vegetable mixture about 1-inch from the lower edge of each rice paper round.
  • Sprinkle with basil/mint leaves.
  • Fold the bottom edge over the filling; fold in both sides and roll up tightly.
  • Press to seal.
  • Place on a plate seam side down; cover with plastic wrap.
  • Refrigerate for 10 minutes (you may also make these ahead of time and refrigerate for several hours).
  • Two quick sauces (or use hoisin, hot mustard, etc): In a small bowl, combine the soy sauce and sesame oil.
  • In a separate bowl, combine the soy sauce, rice vinegar, peanut oil, hot sesame oil, garlic and sugar.
  • Serve as a dipping sauce with the spring rolls.
  • NOTE: To soften the rice-paper rounds before rolling them, fill a large bowl with warm water.
  • Dip each rice-paper round into the water for 10 seconds, or until softened and transluceent.
  • Remove and let drain on a clean dish towel.
  • Do not stack the rice papers; they will stick together.
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