Fresh Vegetable Spring Rolls with Two Dipping Sauces

Napa cabbage

carrot

green onion

red pepper

mushrooms,

bean sprouts

cilantro

Salt and pepper

very thin 8-inch square spring roll wrappers

Garlic-Soy Dipping Sauce, recipe follows

Spicy Peanut Dipping Sauce, recipe follows

soy sauce

rice vinegar

peanut oil

sesame oil

garlic

sugar

peanut butter

hot chile oil

cilantro leaves, finely chopped

Combine all vegetables in a bowl and season with salt and pepper to taste. Lay the spring roll wrappers on a flat surface, pointed edge toward you. Put a 1/8 of the filling in the bottom third of the wrapper, bring the pointed edge over the filling, fold in the sides tightly. Dab the top pointed edge with water and roll tightly. Serve with sauces.

Combine all ingredients in a bowl and whisk until smooth, add cilantro just before serving.

These were ok- maybe would have been better in lettuce wraps. The only "spring rolls" available at the store were these dry ones that I had to dip in water. They were kind of rubbery and not enjoyable to eat. Had a dinner party and my friends weren't huge fans.

Very good recipe for healthy spring rolls.  Simple and delicious.  Bobby you are the best and you demonstrated amazing patience with the ignorant women in the video.

This recipe worked out great. Ended up with a lot more sauce than needed, but I'll use them for other recipes. A lot of reviews are commenting on the poor taste of the sauces, but I found them spot on with what I was looking for. After living in a place where great Asian inspired food was easy to find, I was craving those flavors and was wanting to make them myself. Of course I'll be trying out more authentic ingredients in the future, but this is a good start. One skill I definitely need to work on is rolling the ingredients in the rice wrapper- mine could certainly be a little tighter. Will make this again!

Even with low sodium soy sauce, the peanut sauce is too salty and the soy sauce overwhelms the peanut flavor. Perhaps decreasing the soy sauce to 1/4 cup would be better. I found the other sauce to be fairly bland.

I do my spring rolls differently... You want to dip the spring roll wrapper in a bowl of cold water for 30 sec and then rearrange all the ingredient and wrapp. By the time you finished arrange all the stuff onto the wrap. The wrapper should be soft enough to roll. I put leaf lettuce, vermicelli noodles (rice noodle, slice cucumbers, cilantro, mint, shrimp or Vietnamese ham.. roll them onto a spring roll wrapper. my sauce i just used 2 TBSP of Hoisin sauce,1 TBSP of peanut butter, 2 tsp of sugar.. add a little hot water to ingredient mixed until peanut butter dissolved and add a little of the Sirracha sauce if desired..

The rolls themselves were good but the two sauces were absolutely terrible.  Both were too salty...to the point of being inedible.  If I make this recipe again I'll use low-sodium soy sauce and probably half the amount the recipe calls for.  Just not good!

We  put all of the ingredients out on the table rather than mixing them make our own spring rolls as we eat them.  We also add rice noodles to the filling.  Shrimp, chicken, or steak also make great add-ins. I like using peanut sauce and a fish sauce for dipping.  Usually you find fish sauce with fried vietnamese egg rolls- but I'm addicted to the flavor and it goes well with fresh spring rolls too.  Make sure you fully submerge the rice paper in water right before wrapping (we put a large bowl in the middle of the table).  These are fresh spring rolls- meaning they are not meant to be fried.

I found these very difficult to roll with the rice wrappers as they would tear or the roll came out sloppy and loose.  I finally gave up and used the filling for several dishes- made a salad with store bought peanut salad dressing, used it as a stir fry base, and also put it in a ramen bowl.

https://www.foodnetwork.com/videos/fresh-vegetable-spring-rolls-0227367

Bobby teaches you how to make homemade vegetable spring rolls like a pro.

fresh vegetable spring rolls with two dipping sauces

Prep Time: 1 hours, 30 minutes

Total: 1 hours, 30 minutes

Author : Bobby Flay

Ingredients

Instructions

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