Indulge your senses with this exquisite spring rolls recipe that will have you savouring every bite. Delicate and flavourful, these rolls are a perfect way to enjoy a light and refreshing snack or appetizer.
Spring rolls have a long and rich history that spans several centuries, with origins believed to be in China during the Tang Dynasty. Originally, they were a seasonal delicacy served during the spring festival, filled with fresh vegetables and served cold. Over time, the recipe was refined and became a popular street food in many Asian countries. Spring rolls also have cultural significance, with variations being served during the Lunar New Year in Vietnam and the Spring Festival in China. Today, there are many different variations, making them an important part of Asian cuisine and culture enjoyed worldwide.
- 12 Spring Roll Wrappers
- 1 cup Cooked Vermicelli Noodles
- 1 cup Shredded Carrots
- 1 cup Shredded Purple Cabbage
- 1 cup Thinly Sliced Bell Peppers
- 1 cup Chopped Fresh Cilantro
- 1 cup Chopped Fresh Mint
- 1 cup Chopped Fresh Basil
- 1/4 cup Soy Sauce
- 1/4 cup Rice Vinegar
- 2 tbsp. Honey
- 1 tbsp. Freshly Grated Ginger
- 1 tbsp. Sesame Oil
- 1 Clove Garlic, minced
- 1/4 tsp. Red Pepper Flakes
- 1/4 cup Chopped Peanuts (Optional)
- Begin by whisking together the soy sauce, rice vinegar, honey, ginger, sesame oil, garlic, and red pepper flakes in a small bowl, until the mixture is well combined. Set this mixture aside.
- In a separate bowl, combine the cooked vermicelli noodles, shredded carrots, shredded purple cabbage, thinly sliced bell peppers, chopped cilantro,chopped mint, and chopped basil, then toss the ingredients together until they are evenly mixed.
- Take a spring roll wrapper and lay it on a clean surface, with one corner pointing towards you. Spoon 2-3 tablespoons of the vegetable filling onto the wrapper, leaving about 1 inch of space on each side.
- Gently fold the corner closest to you over the filling, tucking it in tightly. Fold in the sides of the wrapper, then continue rolling the wrapper away from you until you reach the end. Thereafter, use a small amount of water to seal the top corner of the wrapper shut.
- Repeat this process with the remaining spring roll wrappers and filling.
- You can serve the spring rolls with yours or your guests favourite dipping sauce on the side, and sprinkle with chopped peanuts (optional) for an added crunch.
These spring rolls are a beautiful and delicious addition to any meal or gathering. The combination of fresh vegetables and herbs, paired with the fragrant and flavourful dipping sauce, make for an unforgettable culinary experience. So go ahead and treat yourself, try this recipe and let your taste buds be your guide.
- What are spring roll wrappers? Spring roll wrappers are thin sheets of dough made from wheat flour, water, and sometimes egg. They are commonly used in Asian cuisine and are used to make spring rolls, which are typically filled with a combination of vegetables, meat, and/or noodles.
- Can I use different vegetables for this recipe? Yes, you can definitely use different vegetables based on your preference. You can also add protein such as cooked shrimp or chicken to the filling. Just ensure that the vegetables are thinly sliced or shredded for easier rolling.
- Can I make the spring rolls ahead of time? Yes, you can make them ahead of time and store them in the refrigerator for a few hours. Just ensure that they are covered with a damp towel to prevent them from drying out. You can also freeze the spring rolls for later use, just ensure that they are sealed properly in an airtight container or freezer bag.
- What dipping sauce can I serve with the spring rolls? There are many dipping sauce options that go well with spring rolls, such as sweet chili sauce, peanut sauce, hoisin sauce, or soy sauce. You can also make your own dipping sauce by combining soy sauce, rice vinegar, sugar, and some chili flakes.
- Can I omit the honey in the recipe? Yes, you can omit the honey or substitute it with a different sweetener like agave or maple syrup. However, keep in mind that this will affect the taste of the sauce.