Cold Vegetarian Spring Rolls
Ingredients
- Dressing ⓘ
- 1 tablespoon olive oil ⓘ
- 1 -2 tablespoon soy sauce ⓘ
- 1 teaspoon sesame oil ⓘ
- 2 tablespoons rice vinegar ⓘ
- 1 -2 teaspoon sugar ⓘ
- 1/2 teaspoon garlic and red chile paste
- Rolls ⓘ
- 2 medium carrots, julienned ⓘ
- 4 green onions, julienned ⓘ
- 1/2 red bell pepper, julienned ⓘ
- 1 medium cucumber, julienned (hot house or persian) ⓘ
- 4 cups Chinese cabbage, slice thinly ⓘ
- 5 mushrooms, sliced thinly ⓘ
- 1/2 cup cilantro, chopped ⓘ
- 16 rice paper, rounds softened ⓘ
Instructions
- Combine all dressing ingredients in a large bowl. Add all vegetables and the chopped cilantro. Toss thoroughly. Taste and adjust seasonings as needed. Let set 10-15 minutes for flavors to blend.
- Soak one rice paper at a time in water until softened. Place on clean towel, and put 1/4 to 1/3 cup of the vege mixture about 2" from the lower edge of the rice paper.
- Fold the lower edge up to cover the filling. Fold in the sides, and roll up gently. A pretty touch is to sprinkle the upper half of the rice paper with the whole cilantro leaves prior to completing the wrap - they show through the rice paper and are very decorative. Place on a plate, seam down, and cover with plastic wrap. Repeat with remaining wrappers and filling.
- Serve with a sauce of your choice. Use the same ingredients as the dressing if you like, or experiment with mustard or plum sauce. I like the lighter combinations better with these rolls. Even commercial Chinese salad dressing works in a pinch.
Nutrition & Diet Analysis (per serving)
957
kcal
48% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).