Vegetable Spring Rolls
Active Time: 20 minutes | Total Time: 20 minutes | Serves 4 | Vegan | Gluten Free
- For the spring rolls
- 1 tablespoon sesame seeds, toasted
- ½ English cucumber, cut into 3-inch long thin sticks
- 2 red bell peppers, cut into 3-inch long thin strips
- 1 carrot, grated
- 2 teaspoons toasted sesame oil
- 2 teaspoons grated fresh ginger
- 8 rice paper sheets
- 1 cup fresh mint leaves
- 1 cup fresh cilantro leaves
- 1 avocado
- For the dipping sauce
- 2 tablespoons dark brown sugar
- 2/3 cup fresh lime juice
- 2 to 2½ teaspoons chili-garlic sauce
- 1 teaspoon toasted sesame oil
- ¼ teaspoon kosher salt
For the spring rolls, in a small skillet, toast the sesame seeds over medium heat until golden brown, 3 to 5 minutes.
Cut the cucumber into 3-inch long thin sticks and the bell pepper into 3-inch long thin strips. Grate the carrot. Put the vegetables in a large bowl. Add the sesame oil, ginger, and sesame seeds and toss together.
Fill a large skillet or a dish large enough to fit the rice paper with very warm water. Dip the rice paper into the water until it just starts to soften, for no longer than 15 seconds. Shake off excess water. Lay it on a clean work surface.
In the middle of the rice paper, lay down a few mint and cilantro leaves. Then add a small, tightly packed pile of vegetables, laying them in the same direction. Top with a couple slices of avocado. Roll up like a burrito: fold the ends over, then tightly roll up. Serve with the dipping sauce.
For the dipping sauce, in a small bowl, combine the sugar with 3 tablespoons warm water; stir to dissolve the sugar. Stir in the lime juice, chili-garlic sauce, sesame oil, and salt.
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