Cold Vegetarian Spring Rolls |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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After trying several recipes for vegetarian spring rolls (all good) I came up with this combination that I like best. Although they're at their very best fresh, they also keep and pack well, making this a nice alternative to packing a salad for lunch. I also like to add cooked shrimp or fake crab to these - but then, of course, they aren't vegetarian anymore. Ingredients:
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 |
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 |
cilantro, garnish |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
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