This recipe for vegetable spring rolls is perfect for your vegan friends but will also tempt the most ardent meat eater.
I served them as a party appetizer recently, along with a table full of meat dishes and the dish was the hit of the party. Be sure to make the dipping sauce, it makes the recipe complete.
Do you love those the yummy vegetarian salad rolls with the spicy lime dipping sauce that you get at your favorite Vietnamese restaurant?
Here is my homemade versions of them. I love the way they turned out.
Cut these spring rolls in half and they make a lovely addition to an antipasto platter.
These vegetarian salad rolls were a hit at my holiday party
My daughter was home a few weeks ago and she is a vegan, so I gave her the job of assembling the rolls for the party. She did a fabulous job! It is odd that I wanted this dish for her and yet it was so popular with the guys at the party too, who love meat.
Cut up your veggies first. Most are cut in thin julienne strips.
Any vegetables will do. Jess used shredded red cabbage, carrots, cucumbers, carrots, and three colors of sweet peppers.
One thing that made this job so much easier and faster was to use my hand held manual food chopper. I had a chance to try this handy kitchen gadget out recently and it makes chopping veggies a cinch.
My manual food chopper is also great for chopping nuts and chopping onions (with no tears!)
We also made them for a second party and added avocados to the line up. Both were delicious.
You will also need coconut aminos and grated ginger. Ingredients not shown are rice paper wrappers as well as basil and cilantro leaves.
Place each rice paper wrapper in hot water so that it is pliable. Jess found that putting the new wrapper in as she prepared each roll made the process go faster.
Add a bundle of the veggies and one basil and cilantro leaf in the middle of each roll.
Fold in the sides first, then roll from the side nearest to you to the opposite end. The rice paper will stick to itself.
Continue making rolls until all the ingredients are used.
Combine the coconut aminos and grated ginger to use as a dipping sauce.
Serve the vegetable rolls with the dipping sauce. They really are so delicious and healthy as can be.
I used dried rice paper wrappers for the wrappings, and combined them with fresh veggies for a tasty start to any meal.
For more vegetarian recipes, please see my Pinterest vegetarian board.
What do you think of rice papers for vegetarian salad rolls? Would you prefer the crispy crust of a normal spring roll, or do you like rice paper rolls? Please leave your comments below.
Vegetarian Salad Rolls with Vietnamese Dipping Sauce
Ingredients
- Rice paper wraps
- Basil and cilantro – optional (2 leaves of either one per roll)
- 2 cucumbers – cut into matchsticks
- 2 small red bell pepper – cut into matchsticks
- 2 small yellow bell pepper – cut into matchsticks
- 2 small orange bell pepper – cut into matchsticks
- 2 cups shredded carrots ( I bought the shredded carrots to save on prep work.)
- 1/2 head red cabbage – sliced very thinly
Dipping Sauce
- 1 teaspoon finely minced fresh ginger
- 1/2 cup coconut aminos
Instructions
- Prepare a container with hot water for the rice paper. Place each wrap in the water for 30 seconds just to make it pliable and easy to work with. Put the new wrapper in when you start wrapping each one and the process will go faster.
- Lay the wrap on a wooden cutting board
- Add a little of each of the vegetables to the middle of the wrap and top with basil and cilantro leaves.
- Fold the sides in first, then roll from the side nearest you to the other end. The rice paper will stick to itself. Continue making the rolls until the ingredients are done.
- To make the sauce, combine the ginger and coconut aminos.