Fresh Spring Rolls Plant-based Gluten-free
Surprisingly delicious and reinvigorating healthy appetizer.
Equipment
- oven or stove, cutting board or counter,sauce pan ,frying pan or baking trey
Ingredients
- 8-10 sheets rice paper
- 2 cups cooked vermicelli noodles
- 2 cups leafy greens (spinach or lettuce or mash..)
- 2-3 pieces carrots
- 1 piece red pepper
- 4 stalks green onions
- 8-10 stalks young asparagus
- 1-2 cups mushrooms
- ½ tsp salt
- ½ tsp ground black pepper
- 2 tbsp oil
Let's make a thai peanut dip:
- 3 tbsp apple cider vinegar
- 3 tbsp lemon juice
- 3-4 tbsp soy sauce - find a healthy version
- 2 tbsp peanut butter
- 2 tbsp maple syrup
- ½ tsp chilli flakes
- 1 clove garlic
Instructions
- Cook the vermicelli noodles according to package instruction.Drain well.
- Cut the carrots lengthwise ,cut the mushrooms also and together with the asparagus you can cook them for a few minutes only on a baking trey in the oven or on the stove in a frying pan after sprinkling some oil over.Don't cook them well,they need to remain crunchy.
- Cut the red pepper lengthwise also. Try to cut all the vegetables the right size to fit a roll,they shouldn't be too long - especially the asparagus and the green onions.
- Wash the leafy greens.
- Arrange all the needed ingredients on the table within reach to fill and fold the spring rolls.
- Prepare a wide bowl with warm water .You will need to dip the rice paper wrapper in the shallow bowl for 30 seconds.Transfer to a flat surface like a cutting board or the counter.Make sure the surface it's damp,too.The rice paper wrapper will keep absorbing water in the next seconds and it will soften up.You may want to watch a video about how to use rice paper properly.
- Start placing the filling ingredients nicely starting with the leafy greens.
- Add the vegetables: 1-2 carrots,1 asparagus stalk,green onion,red pepper,mushrooms.
- Finely add the noodles.
- Start folding..
- Roll it..
- There you go..
- Once you are making the roll , cut them in half and prepare for serving.
- For the peanut dip mix all the ingredients in a bowl,adjust the seasoning accordingly.
- They are to be consumed in the same day but they keep well in the fridge for one night,too.
Notes
- You may feel free to use any vegetables. Asparagus is the main star in this combination,I believe.
- I chose to cook some of the veggies :carrots,mushrooms and asparagus..just a bit.For this reason I believe they taste surprisingly delicious even without a dip.
- It is possible to use only raw veggies and to choose a different kind of dip.
- Rice paper can be found in asian stores.Some are thinner than others I heard so the time they need to soften may vary.But it's never more than a minute.
3 replies on “Fresh Spring Rolls Plant-based Gluten-free”
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Hi,
Your feedback is very much appreciated..
I built it myself from scratch without any previous knowledge about webdesign, so I am so happy to read your comments.
My contact page is this only: https://alpha-high-perspective.com/contact-me/
But I am very interested in hearing your recommendations.You can reach me at
aliraileanu_79@yahoo.com if you like.
All the best to you,
Alina
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