Cold Vegetarian Spring Rolls
"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."
Ingredients
- DRESSING
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- ROLLS
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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 by Step Method
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
No special items needed.