Fresh, veggie-packed, healthy spring rolls - trust me anyone can make this recipe and boast about their cooking skills! This recipe is extremely forgiving, you can use ingredients that you like and have on hand.
Cool Time: 40 minutes
Makes: 8-10 rolls
Ingredients:
For the filling-
* 100 grams Tofu , thinly sliced lengthwise
* 150 grams Button mushrooms , thinly sliced lengthwise
* 1 Red bell pepper, thinly sliced
* 1 Carrot, thinly sliced lengthwise
* 6-7 Spring Onion Greens),chopped lengthwise
* Coriander Leaves, small bunch
For the dressing-
* 1/2 tablespoon vinegar
* 1/2 tablespoon Thai green chilli sauce (you can also use red chilli sauce)
* 1 teaspoon honey
* Lemon juice , from one lemon
* Salt , to taste
Method:
1. To begin making the Rice Paper Vegetarian Spring Rolls, first prepare the vegetables for the filling.
2. Mix together with the dressing ingredients and toss well.
3. Check the salt and spice levels. You may want to add more dressing ingredients to suit your taste.
4. To make the spring rolls next, fill a wide pan with warm water. Immerse each rice wrapper completely into water and allow it to rest for about 10 seconds.
5. Carefully remove the rice wrapper from water and spread it on a wooden board.
6. Place the filling in the center of the soaked wrapper. Make sure to not overfill, as you will need enough space to shape it into a spring roll.
7. To shape the roll,fold both sides of the wrapper over the filling, then roll the wrapper.
8. Lift carefully and arrange the roll on a platter.
9. Continue this process of soaking, filling and shaping the rice wrappers.
10. Enjoy with a sweet and salty peanut dipping sauce.
Pro tip: Cover the rolls with a damp muslin cloth. If you plan to serve them later, or with a cling wrap so the rice paper spring rolls don't dry out.