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Home › Recipes › Summer Spring Rolls

Summer Spring Rolls

Summer Spring Rolls
Course
LunchSide Dish
Tags
High FibreAsianHealthyVegetarian Happy Weight Vegetables
Info
  • Servings
    6
  • Prep Time
    30 mins
  • Cook Time
    N/A
Ingredients
  • Rice paper wrappers (round) 20 pcs
  • Dry rice or mung bean vermicelli noodles 1 packet
  • Toasted sesame oil 1 tsp
  • Fine sea salt ¼ tsp
  • Green onions, thinly sliced 2 sprigs
  • Fresh cilantro, roughly chopped ½ cup
  • Fresh mint, roughly chopped ½ cup
  • Sesame seeds 1 tsp
  • CHOICE OF FILLINGS:
  • Torn crunchy lettuce (cos or iceberg) 1 cup
  • Red cabbage, thinly sliced 1 cup
  • Pea sprouts 1 cup
  • Carrots, peeled and julienned 2 med
  • Cucumber, deseeded and thinly sliced 1 small
  • Strawberries, sliced 2 pcs
  • Grilled tempeh or tofu, sliced as desired
  • MISO-ALMOND BUTTER SAUCE:
  • Almond butter ⅓ cup
  • Apple cider vinegar 2 tbsp
  • Tamari or soy sauce 2 tbsp
  • Honey or maple syrup 2 tbsp
  • Toasted sesame oil 1 tbsp
  • Garlic, pressed or minced 2 cloves
  • Water 2-3 tbsp
  • Ginger, grated 1 tsp
  • OPTIONAL DIPPING SAUCE:
  • Tamari 2 tbsp
  • Cucumber, chopped 1 tbsp
  • Shallots, chopped 1 tsp
  • Sesame seeds 1 tsp

Method

  1. Put the noodles in a bowl and cover with boiling water. Let sit for 5-10 minutes—until just cooked—then drain and rinse under cool water. Toss the noodles with the sesame oil and salt. Set aside.
  2. Prepare your herb mix by combining the green onion, coriander and mint in a small bowl. Mix gently.
  3. Next, fill a shallow pan, a big pot lid or a shallow plate (a pie pan or 9″ round cake pan works great) with an inch of water. Fold a lint-free tea towel in half and place it next to the dish.
  4. To assemble the rolls, place one rice paper in the water and let it rest for about 20 seconds. Wait until the sheet is still a little firm but not super floppy. Carefully lay it flat on the towel.
  5. Leaving about 1 inch of space around the edges, cover the lower third of the sheet with a few pieces of lettuce, followed by a small handful of rice noodles, some cabbage, and your favourite fillings. Sprinkle generously with the herb mix.
  6. Fold the lower edge up over the fillings, rolling upward just until the filling is compactly enclosed. Fold over the short sides like you would to make a burrito. Lastly, roll it up. Repeat with the remaining ingredients.
  7. To make the sauce, whisk together all the ingredients in a small bowl. Add 2 to 3 tablespoons water, as needed to make a creamier dipping sauce.
  8. Sprinkle some sesame seeds over the spring rolls and serve with the miso-almond butter sauce on the side. You can serve them whole or sliced in half.
  9. Enjoy!

Extra Notes

You may use the optional dipping sauce in place of the miso-almond butter sauce if you want a lighter version.

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