This lovely recipe for fresh Vietnamese spring rolls is not just vegetarian.
It satisfies the requirements for vegan recipes as well.
This delightful recipe comes from a cookbook called 750 Best Appetizers: From Dips and Salsas to Spreads and Shooters by Judith Finlayson and Chef Jordan Wagman.
Try them as an appetizer the next time you have people over for an Asian themed meal or as a wonderful finger food recipe for your next party.
Author Judith Finlayson says this about her wonderful spring rolls recipe: “This is almost a two-for-one recipe -the fresh rolls are wonderful all on their own but the leftover marinade creates the perfect dipping sauce.”
I think you will love these healthy Vietnamese spring rolls and the fantastic dipping sauce. They are absolutely delicious and oh so easy to make.
Vietnamese Spring Rolls
- 2 tablespoons soy sauce
- 2 tablespoons Asian chili sauce, sweet
- 1/2 teaspoon sesame oil, toasted
- 1/2 teaspoon rice vinegar
- 1/2 teaspoon garlic, minced
- 1/2 teaspoon pickled ginger, finely chopped
- 1/4 teaspoon ginger root, minced
- 2 cups baby bok choy, shredded
- 3/4 cup asparagus, julienned blanched, (see Tips, below)
- 3/4 cup carrots, julienned, peeled
- 1/2 cup English cucumber, julienned
- 1/4 cup mango, julienned
- 1/4 cup peanuts, finely chopped, toasted
- 8 - 10- inch rice paper, egg roll wrappers
- 3 cups hot water
- Dipping sauce, optional (see Tips, below)
- In a bowl, combine soy sauce, chili sauce, oil, vinegar, garlic, pickled ginger and minced ginger.
- For the rolls:
In another bowl, combine bok choy, asparagus, carrots, cucumber, mango and peanuts. Add 2 tablespoons of the dressing and toss well. Divide the vegetables into 8 equal portions.
- Working with only one rice paper at a time, submerse the sheet in hot water until pliable, which will take about 30 seconds. Place it on a work surface.
- Spread one-portion of the vegetable mixture in a strip across the rice paper wrapper about one-third away from the edge closest to you, leaving about 1 inch (2.5 cm) on either side. Fold the edge closest to you over the filling and pull gently toward you to encase the filling. Fold the sides toward the middle, then continue to roll up tightly.
- Place the rolls under a damp cloth to stay moist because the wrappers tend to dry out quickly. Serve the rolls immediately with the dipping sauce below, if using, or refrigerate for up to 1 hour.
To make a wonderful dipping sauce:
- In a small ramekin, combine the remaining dressing with 1/4 cup soy sauce and 1 tablespoon coarsely chopped peanuts.
- Makes 8 rolls
- To blanch the asparagus boil them for just a minute, then remove from the boiling water immediately. They will be just partially cooked. Cook them for 2 minutes if you want them to be just a bit softer. It is best if they are not cooked right through as a bit of crunch is nice in this recipe.
- To julienne asparagus, cut each spear into thin slices lengthwise and slice those slices into thin strips.
- Here is another great idea. If you don’t want to use the rice paper wrappers, or to keep it very low carb, use lettuce leaves to wrap the filling. Use softer lettuce with large leaves like iceberg or Boston lettuce and roll them exactly the same way as you would with the rice paper wrappers.
Serve the spring rolls whole or for a small hors d’oeuvre, cut in them half on the diagonal and place them on a serving platter.