Fresh Vegetable Spring Rolls
Fresh Vegetable Spring Rolls are made using rice paper wrappers and mushrooms, cucumber, carrots, sweet peppers and mango.
Ingredients
- 2 Portobello mushrooms, sliced thinly and julienned, may substitute with Crimini mushrooms
- ½ English cucumber or 3 or 4 baby cucumbers, julienned
- 1 large carrot, peeled and julienned
- 1 red or yellow sweet pepper, julienned
- 1 mango, peeled, pitted and julienned
- 12 rice paper wrappers, - found in Asian section of the grocery store
- 12 fresh basil leaves
- ¼ cup sesame seeds, toasted
Dipping Sauce for Spring Rolls
- ½ cup Sweet Thai Chili Sauce, found in the Asian section of the grocery store
- 2 tbsp lime juice, may use freshly squeezed limes or bottled juice
- 2 tsp rice wine vinegar
- 2 tsp water
Instructions
Dipping Sauce
- In a small bowl, stir together chili sauce, lime juice, rice wine vinegar and water; set aside.
Make the Spring Rolls
- Toss the mushroom with about 1 tbsp of the dipping sauce
- Fill a shallow pan (large pie plate works well) with lukewarm water. Soak rice paper wrappers, 1 at a time in water until soft and pliable (about 1 minute). Transfer to tea towel and pat dry.
- While filling the prepared rice paper wrapper, start to soak the next one.
- Along bottom edge of wrapper and leaving 1 “ on each side, place 1 basil leaf, 1 tsp of sesame seeds, 4 pieces each of cucumber, sweet pepper, carrot and mango and about 1 tbsp of mushroom. Fold sides over and tightly roll up.
- Repeat with remaining ingredients to make 12 rolls
- Cover the finished rolls with damp tea towel while preparing the rest. (They will dry out otherwise). They can be over-wrapped with plastic wrap (i.e. over the tea towel) and refrigerated for up to 8 hours. You can eat them leftover the next day, but they will not be as good.
- Serve them on a platter and pass the dipping sauce with a spoon. They are very tasty when some sauce is drizzled over them
Notes
The dipping sauce is also very good for take out Chinese deep fried spring rolls.