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Fresh veggie spring rolls are delicious and take only about 15 minutes to prepare. You can easily interchange ingredients based on your taste preference or add some cooked shrimp if you want more protein. We found they pair well with a peanut sauce, but tamari sauce (a Japanese form of soy sauce) or a sweet and sour dipping sauce would be yummy, too.
Tip: Now you can make your own spring rolls so you won’t have to rely on your favorite restaurant!
Reviews:
COOK TIME 45 minutes
Course Lunch, Snack
Cuisine Thai, Vegan
Serving 2 people, 3 people
Ingredients:
| 1. | ½ head red or green cabbage |
| 2. | Juice from 1 lime |
| 3. | 1 tablespoon honey (more or less to taste) |
| 4. | 2 ripe avocados |
| 5. | Shredded carrots |
| 6. | 1 cucumber, skin removed and sliced into matchsticks |
| 7. | Black sesame seeds |
| 8. | ¼ cup cilantro, chopped |
| 9. | Fresh basil leaves |
| 10. | 6-8 Spring Roll Wrappers (we used Red Rose Brand) |
| 11. | Prepared Dipping Sauce: peanut Sauce, tamari or sweet & sour sauce, to serve |
Directions:
Prep Cabbage and Avocado.
Shred cabbage and toss with juice from lime and honey. Taste cabbage and add more honey if extra sweetness is desired. Set aside.
Slice the avocado in half, remove pit and carefully scoop out the whole avocado. Slice into ½” slices and set aside.
Prepare Other Veggies.
Shred carrots. Take 1 cucumber, peel the skin, and slice into matchsticks. Chop ¼ cup cilantro.
Set Up Your Spring Roll Rolling Station.
Prepare a hot water bath for your spring roll wrappers: In a microwave-safe bowl, heat 2 cups of water in the microwave just until warm. Remove carefully.
Set up your spring roll rolling station: on a non-porous surface arrange the hot water bath, cabbage mixture, avocados, cilantro, basil leaves, shredded carrots, and cucumber slices. I used a granite countertop to roll the spring rolls and it worked great but you could also use a cutting board.
Assemble the Spring Rolls.
Prepare a warm/hot water bath for your spring roll wrappers: In a microwave-safe bowl, heat 2 cups of water in the microwave just until warm. Remove carefully.
- Soak the rice paper for 10-15 seconds in the warm/hot water bath (you want the rice paper to be slightly firm, but not too soft where it is folding on itself; don’t worry about the paper being a little firm because it will continue to absorb the water when placed on the surface and will become soft and gelatinous).
- Place rice paper on the moist surface. On the bottom third of the rice paper, place a couple of basil leaves followed by avocado slices, a couple of pieces of cucumber, a few carrots, and cabbage Sprinkle a few black sesame seeds and cilantro on top. If using cooked shrimp, add halved shrimp cut-side up. If you want it spicy, sprinkle a little crushed red pepper.
Rolling the Spring Rolls.
Start from the bottom and roll like a burrito. Roll the bottom part of the rice paper over the ingredients, then fold the left side in and then the right side. Continue rolling until done.
Keep Rolls Moist.
Transfer finished rolls to a serving platter and cover with a damp kitchen towel so they do not dry out.
Prepare to Serve.
Cut in half diagonally and serve with the prepared dipping sauce of your choice.
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