making vegan spring rolls is very simple and fun. and healthy! it is a perfect no-cook meal for a hot day, or a wonderful side dish.
visiting my family in California has been a blessing for many reasons, including access to so much fresh, local produce, which inspires me to make dishes like this.
you will need:
spring roll rice wrappers
thin rice noodles (optional)
fresh vegetables and herbs
lime juice
soy sauce or bragg's liquid aminos
I used:
carrots, grated
green onions, finely chopped
red bell pepper, diced
bean sprouts
cucumber, peeled and diced
cilantro, finely chopped
cabbage, thinly shredded
avocado, sliced
fresh ginger, grated
feel free to experiment with different ingredients, such as basil, mint, tofu, mango...
method:
1) first cut up all the vegetables. this is the most time-intensive portion of the recipe.
2) cook your rice noodles according to package directions.
3) combine noodles and all vegetables other than avocado in a large bowl. squeeze lime on top, and drizzle on some soy sauce or bragg's.
4) pour hot (not boiling) water into a wide shallow dish and submerge spring roll wrappers, one at a time, until pliable (about 15-20 seconds, usually)
5) put a few tablespoons of the vegetable mix in the middle of the soft wrapper. place avocado slices on top. roll wrapper, pulling it lengthwise over the middle, then tucking in the sides, and then pulling the other side over. about.com has an easy-to-follow pictorial representation here:
that's it!
however, it is best served with dipping sauce, which can be made quite simply a number of different ways.
i whisked together peanut butter, sesame oil, soy sauce, lime juice, water, and red pepper flakes.
