An original recipe created for Recipe for Success by our Resident Chef of the Month, Chef Bao Ong.
Bright, crunchy, and refreshingly simple! These homemade spring rolls combine crisp vegetables and fragrant herbs wrapped in delicate rice paper for a perfect light meal or appetizer. Ready in minutes and customizable with your favorite veggies and herbs!
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| 4-6 servings |
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Bright, crunchy, and refreshingly simple! These homemade spring rolls combine crisp vegetables and fragrant herbs wrapped in delicate rice paper for a perfect light meal or appetizer. Ready in minutes and customizable with your favorite veggies and herbs!
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Ingredients
Spring Rolls
- 1 head leafy greens romaine, kale, or iceberg
- 1 carrot julienne (aka cut into thin matchsticks)
- 1 cucumber(garden or Persian variety) thinly sliced
- 2 scallions thinly sliced
- 2-3 different herbs of choice such as cilantro, mint, sweet or Thai basil
- 8 oz rice vermicelli noodles thin
Dipping Sauce
- 1 tsp olive oil
- 1 tsp sesame oil
- 2 cloves garlic diced
- 1/2 cup sunflower butter
- 1 1/2 cup hoisin sauce
- 1/4 cup vegetable broth optional
Servings: servings
Units:
Instructions
Spring Rolls
- Wash all your greens, vegetables and herbs. Set aside to dry.
- Boil water and cook rice vermicelli noodles, which should be the thinnest you can find, per instructions on the bag. Rinse noodles under cold water once finished.
- Dip dry rice paper into a bath of warm water and make sure the entire surface is well soaked, gently patting the water on the surface where necessary. Place one edge of the rice paper on the edge of a plate and let it sit for 30 seconds until it is translucent.
- Place one leafy green toward the edge of the rice paper. Layer in this order: a small handful of noodles, carrots, a sliver or two of scallions, herbs and top with a slice of cucumber.
- To fold the spring roll: use one hand to press down the noodles and greens and fold over the rice paper rolling and tucking it secure the ingredients. Then fold over the rice paper on both sides of the tuck and gently roll.
- Tip: Don’t overfill the rice paper, especially if you’re using a more delicate variety. If it does break, you can always place that roll onto another rice paper.
Dipping Sauce
- Heat olive oil and sesame oil over medium-low heat and add garlic. Sautee until a golden yellow.
- Add sunflower butter and gently stir to mix with oil and garlic.
- Stir in hoisin to blend with sunflower butter mixture
- This sauce can be served with a thicker consistency of mayo or mustard. But if you want to serve it with a more saucy consistency, similar to gravy, you can thin it out with some heated vegetable broth or lukewarm water
Recipe Notes
Savor the perfect balance of crisp vegetables and aromatic herbs in these vibrant spring rolls, complemented by a rich creamy sunflower dipping sauce for a refreshing meal any time of day.
An original recipe created for Recipe for Success by our Resident Chef of the Month, Chef Bao Ong.
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