These fresh vegetable spring rolls are packed with Thai basil, carrots, lettuce, green onion, and more! Bonus: they’re naturally gluten-free.
Although vegetable spring rolls require a little TLC when assembling them, they really aren’t that hard to make. To make these vegetarian spring rolls, you first need to prepare the vegetable fillings. Chop the basil and green onion, and shred or finely chop the carrots. (Feel free to use whatever veggies you have on hand!). You’ll also need to cook the rice noodles according to the package instructions.
Once the vegetables have been prepped, you can begin assembling the rolls. Carefully slide a rice paper wrapper into a bowl of warm water and let it soak until it’s soft and pliable. Then transfer the wrapper to a cutting board or flat work surface and fill it with veggies. Fold each side of the wrapper inward, and then roll it up. This will take some practice, so don’t fret if the wrappers tear!
Once the vegetable spring rolls are assembled, whisk together the dipping sauce and dig in.
- 12 rice paper wrappers
- 4 ounces dried rice vermicelli noodles
- 8 lettuce leaves
- 3 to 4 carrots
- 6 green onions
- 1 red Thai chili (for spice) or red bell pepper (for less spice)
- One small bunch Thai basil (highly recommended! or substitute other types of basil)
- Other filling ideas: Cilantro, mint, bean sprouts, cucumber, cooked shrimp, chopped peanuts – try to have at least one fresh herb!
- 2 limes (or about 2 tablespoons fresh lime juice)
- 2 tablespoons soy sauce (or fish sauce, to be authentic Khmer (Cambodian!))*
- 1 tablespoon sugar
- 1 to 2 Thai bird’s eye chili peppers (or substitute 1 teaspoon red pepper flakes in a pinch)
- Cook the rice vermicelli noodles according to the package instructions.
- Prepare the veggies: Wash all vegetables. Chop the lettuce leaves and Thai basil. Peel the carrot, and slice it into fine strips. Thinly slice the green onions and red chili.
- Assemble the rolls: Set up a large bowl with warm tap water. Slide in one of the wrappers for about 20 to 30 seconds, until soft and pliable. Transfer the wrapper carefully to a work surface (we found a plate or cutting board work well!). The wrapper may stick to itself or may tear, but never fear! After a couple times you’ll get the hang of it.
- Place a handful of each of the ingredients filling in a horizontal line at the bottom third of the wrapper, leaving about an inch on each the left and right sides. Fold each side of the wrapper inward, then tightly roll the wrapper up, starting from the bottom. Place the finished roll on a platter.
- Repeat for each of the rolls. (You’ll get better as you do each one.) Avoid stacking the rolls on top of each other, as they will likely stick together.
- Make the dipping sauce: Thinly slice the bird’s eye chili pepper. Mix 2 tablespoons fresh lime juice, 2 tablespoons soy sauce (or fish sauce), 1 tablespoon sugar, and the chili pepper. Taste, and adjust seasonings as desired.
- Serve immediately, or cover the rolls with a damp paper towel and plastic wrap; they’ll last for about 2 hours in a cool place (but not the refrigerator).
*Double check that your soy sauce is gluten-free. Some brands do contain gluten!
You can read full article and recipes here : https://www.acouplecooks.com/vegetable-spring-rolls/