I love making vegetable spring rolls. There are times I just need to eat vegetables. I mean lots of vegetables. And my lots, I mean I really just want to eat vegetables and nothing else. I started making these vegetable spring rolls last year as I was going through my clean eating kick.
These are easy to make, tasty and delicious. You can alter the vegetables to match what you have on hand, or you can specifically shop to have everything the recipe calls for. You can also make these in advance, they’ll keep a day or so in the refrigerator.
Vegetable Spring Rolls
Vegetable Filling:
1/3 seedless cucumber
½ medium carrot, peeled
½ red bell pepper
3 medium radish
1 scallion, chopped
Vegetable Dressing:
½ tbsp. rice wine vinegar
½ tsp. sugar
1 tsp. fish sauce
1 tbsp. lime juice (from about 1 lime)
Noodle Filling:
1 ½ ounces bean thread noodles
1 tsp sesame oil
Red pepper flakes
For Rolls:
8 rice paper wrappers
2 tbsp. cilantro leaves
Fresh mint
Peanut Sauce:
2 tbsp. creamy peanut butter
2 tbsp. rice wine vinegar
1 tbsp. tamari
2 tsp. sugar
Sambal to taste
1-2 tbsp. water to thin out sauce if necessary
- Make the spicy peanut sauce: whisk all sauce ingredients together until smooth & creamy, set aside
- Make noodle filling: break noodles into small bits, cook according to package directions, when noodles are cooked, drain and toss in a bowl with sesame oil and red pepper flakes
- Make vegetable filling: use a box grater or mandolin, slice cucumber, carrot and bell pepper into thin slices. Whisk together rice vinegar, sugar, fish sauce and lime juice in a large bowl. Add vegetables and scallions, toss to coat.
- Soften rice paper wrappers with warm water. Follow directions on the package. Working on one at a time, soften rice paper wrapper, slowly remove it from the water and place it on a plate.
- Fill the center of the softened wrapper with 1-2 tbsp. cooked noodles and top with sliced vegetables, top with cilantro and mint leaves.
- Roll up wrapper, fold sides in first like a burrito, then roll the long way until it is rolled all the way up, tight and snug
- Continue until all wrappers are filled, place each one on a cookie sheet and cover with a damp paper towel until they are all finished
- When ready to serve, slice each roll in half and serve with peanut dipping sauce
Vegetable Spring Rolls
Ingredients
- VEGETABLE FILLING:
- 1/3 seedless cucumber
- ½ medium carrot peeled
- ½ red bell pepper
- 3 medium radish
- 1 scallion chopped
- VEGETABLE DRESSING:
- ½ tbsp. rice wine vinegar
- ½ tsp. sugar
- 1 tsp. fish sauce
- 1 tbsp. lime juice from about 1 lime
- NOODLE FILLING:
- 1 ½ ounces bean thread noodles
- 1 tsp sesame oil
- Red pepper flakes
- FOR ROLLS:
- 8 rice paper wrappers
- 2 tbsp. cilantro leaves
- Fresh mint
- PEANUT SAUCE:
- 2 tbsp. creamy peanut butter
- 2 tbsp. rice wine vinegar
- 1 tbsp. tamari
- 2 tsp. sugar
- Sambal to taste
- 1-2 tbsp. water to thin out sauce if necessary
Instructions
- Make the spicy peanut sauce: whisk all sauce ingredients together until smooth & creamy, set aside
- Make noodle filling: break noodles into small bits, cook according to package directions, when noodles are cooked, drain and toss in a bowl with sesame oil and red pepper flakes
- Make vegetable filling: use a box grater or mandolin, slice cucumber, carrot and bell pepper into thin slices. Whisk together rice vinegar, sugar, fish sauce and lime juice in a large bowl. Add vegetables and scallions, toss to coat.
- Soften rice paper wrappers with warm water. Follow directions on the package. Working on one at a time, soften rice paper wrapper, slowly remove it from the water and place it on a plate.
- Fill the center of the softened wrapper with 1-2 tbsp. cooked noodles and top with sliced vegetables, top with cilantro and mint leaves.
- Roll up wrapper, fold sides in first like a burrito, then roll the long way until it is rolled all the way up, tight and snug
- Continue until all wrappers are filled, place each one on a cookie sheet and cover with a damp paper towel until they are all finished
- When ready to serve, slice each roll in half and serve with peanut dipping sauce