These are raw vegetarian spring rolls. I adore them. They are fragrant, fresh, and delicious. A perfect welcome to spring. They are a wonderful bite, a healthy and delicious tapas, a beautiful hors-d’oeuvre, or a surprising first course. Though it is a vegetable spring rolls recipe, you can really fill them with anything. Get creative and fill them with whatever you like — even with edible flowers or cooked prawns! Wouldn’t that be incredible?
The sauce I made adds an amazing punch and unifies the flavors. I used all fresh and organic ingredients. Cooking mindfully with thoughtful ingredients is the best reward you can give to your body.
1 package of spring roll circular rice paper wrappers
3 carrots, peeled and cut into matchsticks
4 spring onions, finely sliced
1 cucumber, peeled and cut into matchsticks
1 mango, peeled and cut into matchsticks
small bunch bean sprouts
small bunch sunflowers sprouts
small bunch broccoli sprouts
4 radishes, thinly sliced
1/4 head red cabbage, finely sliced
1 package (4 ounces) cellophane noodles, either vermicelli or mung bean threads
small bunch fresh basil leaves
small bunch fresh mint leaves
small bunch fresh cilantro leaves
1/4 cup peanuts, crushed
For the dipping sauce
4 tablespoons hoisin sauce
2 tablespoons tamari, soy sauce
2 tablespoons coconut sugar
1 teaspoon mirin, rice wine (look for real, fermented mirin which has no added sugar and a more complex and delicious flavor)
1 tablespoon sesame oil
1 clove garlic, minced
1/2 lemon, juiced
1/2 teaspoon fresh ginger, minced
2 tablespoons water
Bring a pot of water to boil and cook the noodles until tender. Drain in a colander and rinse with cold water. Set aside.
Arrange all the veggies in separate bowls. Remember, you can use whatever veggies and filling ingredients that you can dream up.
Prepare a bowl with hot water and dip a piece of rice paper in it. Soak it for a few second until soft. Carefully remove it and lay it over a tea towel. To assemble, start placing a bit of each ingredient in the center of the rice paper. Fold both sides down and roll up tightly to make a cylinder.
Cut rolls in half or diagonally and serve them with the dipping sauce on a side.
Make as many rolls as you like — I made about 12 rolls. If you find it difficult to manipulate the rice paper, you can use two sheets to make them sturdier and easier to roll. If the rice paper is too thin, dip them in warm water; if it’s too thick, use hot water to soak them. Keep the rolls fresh for a few hours by covering them with plastic wrap.