Spring rolls have been a beloved appetizer and light meal across many Asian cuisines for centuries.1 These fresh, hand-held wraps consist of vegetables, herbs, and sometimes proteins like shrimp or pork, tightly rolled in a delicate rice paper wrapper.
This easy vegetable spring roll recipe packs an assortment of crisp, colorful veggies into delicate rice paper wraps for the perfect fresh and flavorful hand-held snack or appetizer. Best of all, they come together quickly with just a few simple ingredients.
Benefits of Vegetable Spring Rolls
- Low in calories yet nutrient-dense, allowing you to load up on vitamins, minerals, fiber and antioxidants from fresh veggies.
- An excellent source of dietary fiber from the veggie and rice paper wrapper combination.
- Offers a variety of vitamins and minerals like vitamin C, K, folate and potassium depending on the veggie selection.
- The antioxidant-rich veggies and herbs provide anti-inflammatory benefits.
- Completely vegan and gluten-free when made with just rice paper and veggie fillings.
- A low energy density food providing a satisfying volume of food with relatively low calories.
Working with Rice Paper Wrappers
Made from just rice flour, water and sometimes tapioca starch, these thin circular sheets can be found in most major grocery stores nowadays, either in the Asian foods aisle or in the produce section near the tofu and other plant-based options.
While they may seem daunting to a first-time spring roll maker, working with rice paper is easy once you get the hang of it:
- Fill a pie plate or shallow dish with warm water – too hot and the wrappers will overcook and get mushy.
- Quickly dip one wrapper into the water for 5-10 seconds until it begins to soften and become pliable, but isn’t falling apart.
- Transfer to a flat surface and allow any excess water to drain off.
- Fill and roll up your spring roll according to the recipe instructions.
Some troubleshooting tips: If the wrapper sticks to itself, just dip it back into the water briefly to release it. If it tears or develops holes, simply overlap a second soaked wrapper over the first one for double coverage as you roll them up. And if the finished rolls seem sticky, you can give them a light brush of oil or cooking spray after rolling.
Easy Summer Rolls
Ingredients
- 8-16 sheets of rice paper wrappers
- 1 cup shredded cabbage
- 1 carrot julienned
- 1/2 red bell pepper julienned
- 1/2 cup bean sprouts
- 4 leaves green leaf lettuce shredded
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 1 avocado sliced
- Dipping sauce of your choice peanut sauce, hoisin sauce, etc.
Instructions
- Fill a shallow bowl with warm water. Working with one wrapper at a time, submerge the rice paper in the water for 10-15 seconds until softened but still pliable.
- Transfer the wrapper to a clean, damp kitchen towel or work surface. If desired, place a second wrapper on top for extra strength.
- Layer a small amount of cabbage, carrot, bell pepper, bean sprouts, lettuce, mint, cilantro and avocado slices in the center of the wrapper, leaving about 2 inches of wrapper uncovered on each side.
- Fold the uncovered sides inward, then tightly roll the wrapper from the bottom up and over the filling to enclose it completely.
- Repeat with remaining wrappers and fillings.
- Serve the spring rolls immediately with your desired dipping sauce on the side. Enjoy!
Notes
- These spring rolls are best eaten fresh but can be refrigerated for up to 2 days. The rice paper wrappers may need to be dampened again before serving if they become stiff.
- Feel free to customize the fillings with your favorite fresh veggies, herbs and proteins. The key is to use a variety of colors, textures and flavors for the most delicious and visually appealing spring rolls.
Nutrition
Source:
1. juleeho.com
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Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.