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Vegetarian Fresh Spring Rolls Recipe

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Looking for an easy Vegetarian Fresh Spring Rolls recipe? Learn how to make Vegetarian Fresh Spring Rolls using healthy ingredients.


Submitted by myspork

Makes 4 servings



These fresh spring rolls are a great snack or meal. Filling, satisfying, fun to make, and delicious. Great in hot weather or as a project for friends or family to make together. Also packs well as leftovers if wrapped separately in cellophane / cling wrap. You can add prawns, chicken, fresh or fried tofu, or BBQ pork if you so desire, but I prefer mine vegetarian (despite my addiction to meats).

Recipe Ingredients for Vegetarian Fresh Spring Rolls

4 oz cellophane noodles
1/2 cup bean sprouts
1/2 cup carrot
1 cup basil
1/4 cup hoisin sauce
2 tbsp soy sauce
1/4 cup sriracha
1/4 cup water
1/2 cup natural peanut butter
1 cup cilantro
1/2 cup cucumber
1/2 cup green onion
4/5 cup white rice, (really, 16 pieces rice paper, but .8 cup is caloric equivalent of rice paper sheets)
1 head green leaf lettuce

Recipe Directions for Vegetarian Fresh Spring Rolls

  1. SAUCE:

  2. In a food processor, blend hoisin, soy sauce, sriracha (I like it quite hot - you might omit or reduce the amount of sriracha, lest you want your head to pop off), and peanut butter.

  3. If you like a little zing, you can add a tablespoon of lemon or lime juice as well.

  4. Blend.

  5. If it won't move, add a little water while blending until it's a thickish sauce.

  6. Set aside and use for dipping spring rolls when done.

  7. WRAPS:

  8. Boil water and cook cellophane noodles. Drain. Cool with cold running water. Set aside.

  9. Probably doesn't need saying, but wash all the vegetables well.

  10. Prep carrot, cucumber, lettuce and green onion: Cut into thin strips about 4" long.

  11. Chop cilantro roughly into half inch pieces.

  12. Gather your ingredients around your "wrap station."

  13. Soak rice paper sheet in warm (not too hot) water for roughly 5-10 seconds. You want it soft and pliable, but not too loose. If it hasn't soaked long enough, it's not flexible enough to wrap well. However, if you soak too long, it will rip and tear.

  14. Lay sheet down and fill with any combination of ingredients you'd like.

  15. Wrap like a burrito. You can wrap with ends open, closed, or one of each. I prefer one open end because the vegetables reach out the top and it makes for a nice presentation.

  16. Lay down with wrap-enclosure side down and let sit for a minute or two before eating. You can eat as you go or make a lot.

  17. If you make many, don't set them against each other too tighly, as they will stick to each other. If you want to make many and start stacking them, be sure you lay down a layer of cellophane in-between or they will be a sticky fall-apart mess.

  18. Dip in sauce and enjoy!

Categories

Pasta, Rice, Vegetables, Appetizers, First Course, Main Dish, Salads, Side Dish, Snacks, Asian, Vietnamese, Boil, No Cook, Vegetarian, Gluten-Free

Nutrition Facts
Serving Size 304.4g
Amount Per Serving
Calories
521
Calories from Fat
155
% Daily Value*
Total Fat
17.2g
26%
Saturated Fat
3.2g
16%
Trans Fat
0.0g
Cholesterol
1mg
0%
Sodium
849mg
35%
Potassium
375mg
11%
Total Carbohydrates
77.0g
26%
Dietary Fiber
5.1g
20%
Sugars
9.4g
Protein
16.1g
Vitamin A 69% Vitamin C 28%
Calcium 7% Iron 24%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • Very low in cholesterol
  • High in vitamin A
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