Are you wondering if spring rolls are too complicated to make at home?
The answer is no, they’re not! To me, they’re just like pancakes, in the sense you’ll probably ruin the first one, and then get the hang of it. Working with rice paper might seem a bit too much work, but it’s actually simple. You just need to make sure you’re not dipping it in water for too long, as it will get soggy and hard to work with.
These spring rolls are fresh and vibrant, and perfect for warm summer days! Be sure to try this recipe with different veggies and fruits! I particularly suggest strawberries!
These pair incredibly well with my creamy and delicious peanut sauce!
Check out my tutorial on how to roll a spring roll.
VEGETARIAN SPRING ROLLSCourse: DinnerDifficulty: Medium
Fresh and vibrant vegetarian spring rolls.
16 rice paper wraps
100g glass noodles
½ red bell pepper
1 small bunch of parsley (or coriander)
1 small bunch of mint
2 cm ginger
1 teaspoon soy sauce
½ teaspoon honey
1 teaspoon vinegar
- Cover 100 g of glass noodles with boiling water and let them soak for about 5 minutes.
- Peel and grate 2 carrots. Peel 1 cucumber. Thinly slice 1/4 of the cucumber. Deseed and grate the remaining 3/4. Slice 1/4 of a red bell pepper and chop the remaining 1/4. Peel and slice 1 avocado. Chop the parsley and the mint.
- Mix the noodles and the chopped vegetables. Add the juice of 1 lime, 2 cm of grated ginger, 1 teaspoon of soy sauce, ½ teaspoon of honey and 1 teaspoon of vinegar.
- Dip the rice paper in water for a couple of seconds. Add ¼ of a cup of the veggie/noodles filling to one corner of the rice paper wrap. Fold twice towards the middle of the wrap. Add some sliced veggies (one type or a combination). Fold the sides inward. Then finish the roll by folding twice.