Vegetarian Spring Rolls ~ Color me bad with some summer vegetables. What is a baker like me doing going savory?
Well since I started my blog 3.5 months ago my family and those who know me have been overflowing with desserts. As a result, there has been a collective plea for a waistline reprieve. To keep everyone happy, I decided to post a few savory recipes.
Okay, now that you’re in the know, don’t worry my savory recipes will be just as fun.
To start, here is one of my favorites. These Vegetarian Spring Rolls are my go-to recipe whenever I’m asked to bring a savory dish. The punchy colors make for a great presentation. The flavors are versatile and can go from light and refreshing eaten alone or turn deep and full with one quick dip in the sauce.
A few notes:
1. You can sometimes find rice paper in the ethnic section of your supermarket. If you can’t find them there, you will need to hit an Asian food store.
2. Moisten one piece of rice paper at a time. I recommend drying them on flour towels for ease of drying and peeling.
3. Change the vegetables to your preference if need be, or for that matter, change any and all of the filling to suit to your palate preference.
Makes 10 springrolls
1 red bell pepper
1 yellow bell pepper
4 stalks of carrots
12 leaves of Thai basil
1 head of butter leaf lettuce
12 rice paper sheets
Garlic Lime Hoisin Sauce:
1 1/2 garlic clove
½ teaspoon ginger
2 tablespoon lime
1 teaspoon Saracha (or to taste)
¾ cup hoisin sauce
1. Julienne red and yellow bell pepper, carrots, jicama and Thai basil into a 1/8in thin and 2 inch long.
Fill around pie pan or shallow plate with warm water. Dip one rice paper, making sure both sides are soaked. Lay on a flat flour towel cloth. Wait ten seconds for the paper to soft before using.
2. Peel rice paper off of cloth.
3. Place half of one butter leaf lettuce on top. Make sure to discard the ribbing.
4. Add a thin layer of each vegetable and finish with a few pieces of Thai Basil.
Starting at one end, fold the edge towards the middle. Repeat with parallel side. Rotate the spring roll by 90 degrees and roll form one end to the next.
5. Cut each roll diagonally and place facing up on a serving platter.
Garlic Lime Hoisin Sauce:
1. Using a mortar and pestle crush garlic and ginger.
2. Whisk in lime and Saracha.
3. Add hoisin sauce and whisk to combine.
I love veggie spring rolls. They make a great summer meal. Love your photos too!
.-= Maria´s last blog ..2peas3-0 =-.
These are beautiful! Nothing like a good spring roll. Yummy sounding sauce too.
.-= Amy´s last blog ..A solution. =-.
oh yum, Ive been loooking for an awesome veggie springroll recipe. Looking forward to trying!
Jamie | My Baking Addiction says
I love spring rolls, these look amazing!
“flat flour towel.” I assume you meant cloth there.
Now I need to figure out what hoisin and saracha are.
They look so fresh and yummy!!!
.-= A.´s last blog ..STRAWBERRY DIPTYCH =-.
My family and friends are constantly screaming at me about the damage I’ve done to their bodies. I tend to just shrug it off. Sheepishly 😛
These spring rolls sound amazing! I love the filling.
.-= Joanne´s last blog ..Portobello Mushroom Sandwiches with Tahini Sauce on Bittman’s French Bread =-.
Kitchen Butterfly says
What a lovely platter. Love the look of the lime and pepper and I know all about bulging waistlines!
.-= Kitchen Butterfly´s last blog ..How to make vanilla powder =-.
Lauren Wright says
what i love about asian foods is that they are always tasty and spicy
Tasty Tofu Recipes says
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Heya…this looks so good I am going to have to give it a go. What do you mean by flour towel? I have never heard this term before so I am just wanting clarification.
Flour towel are towels that are generally lint free. You can find them at William Sonoma, Bed Bath & Beyond. Alternatively, you can just use use heavy duty paper towels.
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