Vegetarian Spring Rolls

Vegetarian Spring Rolls

Vegetarian Spring Rolls

This is a raw vegetarian recipe but full of flavor and color. To make the spring-style rolls, you must have rice paper, although it is quite easy to get in supermarkets.
This dinner can be prepared in less than 15 minutes if you have the skills to cut vegetables. It's important to cut the vegetables with care so that everyone is thick, and similar in size, this will make it very easy to assemble the rollls.
The sauce is essential. A sweet, plum, or tamarind sauce is usually used (but often is high in sugar). This time we will make a simple sauce, with a little orange juice, and peanut butter, sweetened with Stevia.
5 from 1 vote
Prep Time 15 mins
Total Time 15 mins
Course Dinner
Cuisine Chinese
Servings 16 rolls
Calories 87 kcal

Ingredients
  

For The Spring Rolls

  • 16 sheets rice paper (4 or 5 inches in diameter)
  • ½ cup water
  • 1 carrot
  • 6 bell peppers (2 yellow, 2 green, 2 red)
  • 1 purple cabbage (medium)
  • 1 tbsp sesame seeds

For The Sauce

  • 2 tbsp peanut butter
  • ¼ cup orange juice
  • 3 tbsp wine vinegar
  • 1 gram Stevia sweetner (1 packet)
  • salt and pepper (to taste)

Instructions
 

  • Mix all the sauce ingredients in a mixing bowl. Beat until everything is fully integrated and reserve.
  • Prepare the vegetables. Peel the carrot and cut into thin strips, as small as possible. Wash the peppers, and with a sharp knife remove the seeds and the light-colored veins. Then cut them finely. Separate the cabbage leaves, wash them well. Then cut them into strips like the length and thickness of the other vegetables. When you have all the vegetables ready, arrange them on a tray.
  • On a flat plate, place a little water, and then immerse the sheet of rice paper for a few seconds in the water. The idea is to moisten it a little to be able to fold it.
  • On a flat plate, place a little water, and then immerse the sheet of rice paper for a few seconds in the water. The idea is to moisten it a little to be able to fold it.
  • Remove the rice leaf from the plate with water, and place it on a dry plate. On one side of the sheet of rice paper place the vegetables with a teaspoon of sauce. Roll with care, keeping the edges towards the inside of the roll.
  • Repeat this procedure until you run out of rice paper.
  • Serve with a little extra sauce, sprinkle with sesame seeds.

Notes

Nutrition facts are for one spring roll.

Nutrition

Sodium: 106mgCalcium: 40mgVitamin C: 89mgVitamin A: 2742IUSugar: 5gFiber: 3gPotassium: 270mgCholesterol: 1mgCalories: 87kcalSaturated Fat: 1gFat: 2gProtein: 3gCarbohydrates: 15gIron: 1mg
Keyword Vegetarian
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