how to make spring rolls

These Fresh Spring Rolls are a colorful, crunchy vegan meal that are perfect for a light lunch, dinner or appetizer! They are served with an amazing Peanut Ginger Sauce and are gluten free!

Fresh Spring Rolls with Peanut Ginger Sauce

9-10 rice paper

carrot (julienned)

mint

purple cabbage ((171) sliced)

red bell pepper ((52 grams) chopped)

yellow bell pepper ((52 grams) chopped)

7-8 lettuce leaves

rice vermicelli noodles ((140 grams) cooked)

ginger

maple syrup

soy sauce

white vinegar

sesame seeds

peanut butter

water

red pepper flakes

Whisk all the ingredients together in a deep bowl until combined. Set aside until ready to use.

Peanut Ginger Sauce

Chop up your veggies and place on a cutting board.

Prepare the rice paper wrappers as per the instructions on your packaging. I poured water into a large wide bowl. I then dipped the rice papers into the water, until they began to become completely transparent. You want to ensure it's soft, but not so soft that it can be easily ripped. For my rice papers, this was about 20-30 seconds.

I then removed from the water and onto a plastic, silicone or ceramic cutting mat (they seemed to stick to my wooden board - if you only have a wooden cutting board, you can lay down a damp paper towel on it) and slightly pat dry.

Fill your rolls! I placed 2-3 slices of the varying bell peppers, a few slices of julienned carrots, some cabbage, a handful of vermicelli noodles, a sprinkling of mint and a small handful of lettuce (basically 1/10th of the amount I have in total). I lined these up in the centre of the rice paper.

I rolled the top and bottom of the rolls over the filling, then from left to right. So I rolled the left of the rice paper over the filing, then began to tuck the filling in as I rolled towards the right like a burrito. I continued to roll tightly until finished, then lay them on the folded edges to set on a plate. This took me about 30-45 seconds to do including putting in the filling.

Serve on a plate with the dipping sauce and enjoy!

Fresh Spring Rolls

You can make these rolls with what ever you want. Just add your favorite ingredients and make them your own! Visit our complete tutorial on how to roll these fresh spring rolls and check out our collection of different spring roll recipes too.&nbsp;

How to Make fresh Spring Rolls

rice paper wrappers

lettuce

rice noodles

cucumber

fresh herbs: (mint, asian basil, Vietnamese coriander, Vietnamese perilla

peanut butter (, almond butter,

rice vinegar

sesame oil

chili garlic sauce (, optional)

here Vietnamese Fish Sauce Dip

In a bowl, combine all dip ingredients together (hoisin, peanut butter, rice vinegar, sesame oil, and optional chili garlic sauce and optional water, if needed). Use a fork to help blend well.

For the hoisin peanut dip:

Cook the dried rice vermicelli noodles to package instructions. Drain and set aside.

Gather all your filling ingredients on plates: meat or shrimp, noodles, lettuce, cucumber, herbs and rice paper wrappers.

Please read our write up above to see photo tutorial on how to roll the spring rolls. Add warm water to a large bowl. Quickly dip each rice paper wrapper in warm water for a few seconds and lay on rolling surface such as a cutting board or plate (they will still be slightly stiff).

On the 1/3 section of the rice paper wrapper closest to you, start layering your fillings. Lay your lettuce first on the softened spring roll wrapper, then the veggies &amp; herbs, meat, and the noodles.

Start rolling the wrapper over the fillings away from you, tucking and rolling the wrapper with your fingers, making sure all the fillings remain tight and round within the rice paper wrapper.

Optional if rolling shrimp spring rolls: Roll spring roll until you have about 1/3 of rice paper left, then lay about 2-3 pieces of shrimp, cut side up in a row and finish rolling. The shrimp will lay on the outside of the spring roll when you are finished rolling.Serve with the hoisin peanut dip or Vietnamese fish sauce dip.

For the rolls:

Full Recipe Here 👉 https://whiteonricecouple.com/recipes/how-make-spring-rolls/

INGREDIENTS
for the spring rolls:
12 8-inch (12 8-inch) rice paper wrappers or rice paper spring roll wrappers
1 small (1 small) head of lettuce
1/2 lb. (227 g) cooked meat or shrimp , sliced thin
8 oz. (227 g) package dried rice vermicelli noodles or "rice sticks", cooked to package instructions
1 medium (1 medium) cucumber , cut into thin strips
 fresh herbs: mint, asian basil, Vietnamese coriander, Vietnamese perilla or cilantro

for hoisin peanut dip (one of several dip options):
1/4 cup (70 g) hoisin ( If hoisin dip is too thick, add water to thin out the dip)
2 tablespoons (30 ml) peanut butter , almond butter, or cashew butter.
1 teaspoon (5 ml) rice vinegar
1/2 teaspoon (2.5 ml) sesame oil
1 teaspoon (5 ml) chili garlic sauce , optional


🖨 Print Full Recipe Here 👉 https://whiteonricecouple.com/recipes/how-make-spring-rolls/

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How to Make Spring Rolls - The Fresh Version

These fresh spring rolls are a light and healthy appetizer or main dish. Crunchy veggies, green onions, peanuts and cilantro are wrapped together then dipped in the most delicious peanut sauce!

Fresh Spring Rolls Recipe

carrots (julienned)

cucumber (julienned)

red pepper (julienned)

cilantro (chopped)

red cabbage (about half a head)

Avocado

Edamame (shelled)

peanuts (crushed)

oz vermicelli noodles ((or Maifun brown rice noodles,

Spring roll wrappers

Peanut sauce

Cook noodles according to package instructions, drain and rinse with cold water.

Prepare the filling ingredients by julienning all the vegetables, chopping the onions, cabbage and cilantro, crushing the peanuts, etc. then lay them all out on a large cutting board.

Line a large serving dish with a moist tea towel, and lay a moist tea towel out on the counter (for rolling).

Fill a 9” round pie dish or cake pan with hot water.

Dip a wrapper in the hot water. Let it sit for 8-10 seconds. Shake the excess water off of the wrapper as you remove it.

Lay the wrapper on the moist tea towel.

Add noodles, cilantro, green onions, peanuts and then the rest of the veggies.

Fold up the edges and then roll the spring roll tightly.

Repeat until all the ingredients have been used.

Serve immediately dipped in homemade peanut sauce!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1677765338/ueuwqnuzxsfj2zq6pb8z.mp4

These vegetable spring rolls are light and refreshing, stuffed with cold noodles, veggies, tofu, and herbs. Serve them with peanut sauce for a delicious appetizer or light meal! Vegan and gluten-free.

vermicelli noodles or other rice noodles

½ English cucumber (julienned)

tofu

jalapeño pepper (stemmed,

mango

avocado

Fresh basil, mint, and cilantro leaves

Peanut sauce (for dipping)

Prepare the noodles according to the package instructions. Drain and rinse under cold water.

Fill a large bowl with warm water and dampen a clean kitchen towel. Spread the kitchen towel over a flat work surface.

Soak a spring roll wrapper in the warm water for 15 seconds, or until pliable. Lay  the wrapper flat on the kitchen towel and place some of the noodles, carrot, cucumber, tofu, jalapeño, mango, avocado, basil, mint, and cilantro in the center. Fold the sides of the wrapper over the fillings and roll tightly to close. Repeat with the remaining spring roll wrappers and fillings.

Serve with peanut sauce for dipping.

A Vietnamese beef spring roll, featuring seared lemongrass-marinated beef, fresh vegetables, and herbs, served with either pungent fermented anchovy sauce or traditional fish sauce.

Vietnamese Lemongrass Grilled Beef Spring Rolls (Thịt Bò Nướng Cuốn Bánh Tráng)

lbs beef (beef chuck, tenderloin, ribeye, sirloin,

lemongrass (minced)

garlic

onion

oyster sauce

sugar

orange juice

red pepper flakes (optional)

butter (4 oz)

rice paper

Cucumbers (slice into long strips)

Pineapples (slice into long strips)

Leafy lettuce and herbs

Vietnamese Fermented Anchovy Dipping Sauce (Mắm Nêm)

Vietnamese Fish Sauce Dipping Sauce (Nước Mắm Chấm)

Marinate beef

In a large mixing bowl, combine lemongrass, garlic, onion, oyster sauce, soy sauce, sugar, orange juice, sesame oil, and optional red pepper flakes. Thinly slice the beef against the grain into bite-size pieces. Add sliced beef to the mixture. Marinate for at least 30 minutes or overnight in the fridge for better results.

Grill

It is best to cook the beef outside using a portable butane burner and a grill plate. Heat up the griddle and melt a tablespoon of butter at a time. Add a portion of beef and quickly grill for 2-3 minutes.

Assemble

Lightly wet a sheet of rice paper in a water bowl. Allow about 5 seconds for it to soften. Add grilled beef and your favorite vegetables in the middle of the wet rice paper. Tuck in the sides and roll up to seal. Dip the spring roll in your choice of dipping sauce. Grill as you go for the best results.

https://www.youtube.com/watch?v=J7U07aXJUSA

A do-it-yourself, table-top grilling Vietnamese dish with thinly sliced beef, wrapped in rice paper and an assortment of fresh Vietnamese greens, dipped in fermented fish sauce. Full written recipe at http://www.vickypham.com/blog/vietnamese-grilled-lemongrass-beef-bo-nuong-vi

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Vietnamese Lemongrass Grilled Beef - Bò Nướng Vĩ

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