Fresh Vegan Vegetable Spring Rolls

Perfect for those looking for a light meal! Enjoy the crisp, refreshing flavours of Fresh Vegan Vegetable Spring Rolls, packed with bell peppers, red cabbage, cucumber, and carrots a wholesome delight.

Fresh Vegan Vegetable Spring Rolls Recipe

Delight in the vibrant taste of Fresh Vegan Vegetable Spring Rolls, a recipe born out of a quest for a healthier, more flavorful alternative. These rolls are stuffed with a colourful mix of bell peppers, red cabbage, cucumber, and carrots, offering not just a feast for the eyes but a delightful crunch with every bite. Ideal for a light meal or a nutritious snack, these spring rolls, accompanied by a dipping sauce, promise a burst of freshness and satisfaction.

Ingredients

Spring Rolls

• 22 cm rice paper wrappers
• 12 butter lettuce leaves
• 1 red bell pepper, seeded and thinly sliced
• 2 carrots, peeled and julienned
• 1/2 English cucumber, thinly sliced
• 1/4 head of red cabbage, sliced
• fresh mint leaves
• fresh basil leaves
• [peanut sauce]

Instructions

• Get your workspace organized. Fill a shallow, wide bowl with warm water. Lightly wet the surface of the cutting board.
• Place the vegetables on plates or bowls and get them close to your workspace. Have a large plate ready so that you can lay your finished spring rolls on top.
• Dip a rice paper wrapper into the bowl of water and circle the paper around so that the entire surface is moistened.
• Transfer the rice paper onto the wet board. Place a lettuce leaf on top of the rice paper. Then, lay the vegetables, mint, and basil on top, about 1/2 to 1 inch away from the bottom of the wrapper.
• Starting from the bottom of the wrapper, start rolling everything towards the middle. Fold the left and right sides of the wrapper towards the center, and finish rolling up the spring roll.
• Place the spring roll onto your spare plate and repeat for the remaining spring rolls. (NOTE:
• If you find that the wrappers are quite stiff, let it sit on your cutting board for an extra 10 to 15 seconds to soften. Then, roll up the spring rolls.)
• Serve the spring rolls with the peanut sauce (recipe here). The vegetable spring rolls are best consumed the day they are made.

Serving Suggestions

• Asian Noodle Salad
• Steamed Dumplings
• Miso Soup
• Edamame
• Sweet Chili Tofu
• Sesame Rice
• Mango Salad

Tips and Tricks

• Soak the rice paper wrappers just long enough until they are pliable but not overly soft, as they continue to soften as you work with them.
• If you need to prepare these ahead of time, cover them with a damp cloth or paper towel to keep the rice paper from drying out and hardening. Refrigerate in an airtight container for best results.
• If the rolls harden, as mentioned, sprinkle a little water over them and briefly microwave to soften.
• Feel free to experiment with different vegetables and fillings according to seasonal availability and personal preference. Each roll can be unique!