VEGETARIAN SPRING ROLLS


This was my first attempt at spring rolls.  Clearly, this is something that does get easier, and rolls nicer with further practice.  Having said that, I was pretty pleased with how these turned out.  And the dipping sauce was really good too.  These make a wonderful appetizer, lunch, or snack.  (the dipping sauce also makes a great marinade for chicken or pork)

5 or 6 soaked rice paper rolls
stuffing: (I just used what I had on hand, was sorry I did not have avocado!)
thinly slice:
Broccoli – from the peeled stalk
Carrots
Green onion
Cucumber
Diced cilantro
Sauce:
1 finely minced garlic clove
1 Tblsp. Grated ginger
1-2  tsp. Agave Nectar
3 Tblsp. Gluten free Soy Sauce
1 Tblsp. Water
½ the juice of a large lime
1 Tblsp. Toasted Sesame oil
Mix all the ingredients for the dipping sauce, and transfer to dipping bowls.
Then thinly slice all of your vegetable ingredients.  Soak the rice paper rolls in cold water, just a minute or two until soft.  Lift out a rice paper roll and place onto a clean dry towel.  Add your veggie ingredients in the center of the rice paper roll, and bring up the bottom half to cover the veggies.  Then turn the sides towards the center, and continue to roll, until rolled up and place on a plate.
I discovered with mine, next time, not to over-stuff with veggies, which should allow you to get a tighter roll.
Also, will try the next batch with avocado and shrimp, ooohhh and asparagus…so many options!

Ina Gawne
author

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