Who doesn’t love fresh vegetables all wrapped in a cute little roll? I know I do.
I have always seen spring rolls on menus at Asian resturaunts usually served as an appetizer. Once I tried them for myself I knew I wanted more! I decided to take the plunge and try and make them at home.
To my own surprise they are not as hard to make once you get the hang of it, in little to no time you will get the rolling technique down and before you realize you will have a dozen rolled. Trust me
Disclaimer: This is not my original recipe. I do not take ownership of this recipe.
I have made some of my own tweaks.. which are obvious with my *side notes.
but I do give full credit where it is due. Thank you
- 2 large carrots, julienned
- 2 -3 julienned green onions *(I did not use onions)*
- 1/2 sweet red pepper, julienned *(I didn’t have a red pepper on hand, so I ended up using a green one)*
- 1/3 cup thinly sliced napa cabbage
- 1 tablespoon olive oil *(I added just a tad more, not much though)*
- 1/4 cup minced fresh cilantro (or to taste)
- 1/4 teaspoon fresh ground black pepper
- 1 pinch sea salt
- 1 (3 ounce) package dried bean thread noodles
- 16 rice paper, rounds softened (8-inch, see note)
- 1/8 cup slivered fresh Thai basil or 1/8 cup mint *(I did not have Thai basil, I used normal basil)*
- 1 tablespoon reduced sodium soy sauce
- 1 teaspoon dark sesame oil or 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon peanut oil
- 1/2 teaspoon hot sesame oil
- 1/2 teaspoon minced garlic (I use 2 cloves)
- 1 pinch sugar
1. In a large bowl, combine the carrots, green onions, cabbage, olive oil, cilantro, salt and pepper: toss well.
2. Let marinate at room temp for 10 minutes, stirring frequently.
3. Meanwhile, place the noodles in a medium bowl.
4. Cover with boiling water and soak for 10 minutes, or until the noodles are softened.
5. Drain well and snip into 2-inch pieces.
6. Set aside.
7. 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.
8. Sprinkle with basil/mint leaves.
9 . Fold the bottom edge over the filling; fold in both sides and roll up tightly.
10. Press to seal.
11. Place on a plate seam side down; cover with plastic wrap.
12. Refrigerate for 10 minutes (you may also make these ahead of time and refrigerate for several hours).
13. Two quick sauces (or use hoisin, hot mustard, etc): In a small bowl, combine the soy sauce and sesame oil.
14. In a separate bowl, combine the soy sauce, rice vinegar, peanut oil, hot sesame oil, garlic and sugar.
15. Serve as a dipping sauce with the spring rolls.
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.
It took me a few tries to get the rolling right, as you can tell my first couple ended up looking like dumplings! but hey I’m a rookie and I just wanted to eat them already. If I ever decide to make these again in the future, I will for sure learn from my mistakes and hopefully they come out a little cuter.. but whatever, I’m satisfied! I know my appetite was once I indulged.