Cold Vegetarian Spring Rolls

5
Servings
20m
Prep Time
40m
Cook Time
1h
Ready In


"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 when 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."

Original recipe yields 5 servings
OK
  • DRESSING
  • ROLLS

Nutritional

  • Serving Size: 1 (239.1 g)
  • Calories 97.3
  • Total Fat - 5 g
  • Saturated Fat - 0.7 g
  • Cholesterol - 0 mg
  • Sodium - 434.5 mg
  • Total Carbohydrate - 10.8 g
  • Dietary Fiber - 4 g
  • Sugars - 5.1 g
  • Protein - 4 g
  • Calcium - 93.6 mg
  • Iron - 2 mg
  • Vitamin C - 80.9 mg
  • Thiamin - 0.1 mg

Step 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.

Step 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

Step 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.

Step 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

Tips & Variations


No special items needed.

Related

Bergy (RIP" Forever in our Kitchen)

I had one little problem after another -I was late getting started so to speed up the preparation I used my mini chopper on the veggies.. I never & I mean never have a problem working with rice paper not so today. Everything went wrong but I finally got 4 assembled but not as attractive as I would like. The combination of veggies is terrific and the dressing gives the veggies just enough extra flavour. Served with a tad of Thai chili sauce. We loved them even if all went wrong to start ( not the recipe's fault it was the cooks).

(24 Apr 2016)

Carolyn

I left out the cilantro and added shrimp to the vegetables. These were a great when my friend came for lunch!

review by:
(29 Sep 2014)