Vietnamese Style Vegetarian Spring Rolls. Ingredients for vegan Vietnamese Spring Rolls. Crunchy Veggies: I love to fill my spring rolls with crunchy veggies, like carrots, bell peppers, and cucumber. You could also add shredded red cabbage or sliced beets!
I have made a peanut dipping sauce to go along with the spring rolls.
These Vietnamese Style Vegetarian Spring Rolls Recipe With Peanut Dipping Sauce are apt for a light dinner along with a hearty soup like Fennel Turmeric Walnut Soup With Apple And.
Vietnamese Vegetarian Spring Rolls With Mushrooms & Vegetables is a non-fried spring roll recipe which is a healthy entrée meal that can be served with your favorite sauce on the side.
Hello everybody, I hope you're having an amazing day today. Today, I will show you a way to prepare a distinctive dish, vietnamese style vegetarian spring rolls. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Vietnamese Style Vegetarian Spring Rolls is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It's easy, it is quick, it tastes yummy. Vietnamese Style Vegetarian Spring Rolls is something that I have loved my whole life. They're fine and they look wonderful.
Ingredients for vegan Vietnamese Spring Rolls. Crunchy Veggies: I love to fill my spring rolls with crunchy veggies, like carrots, bell peppers, and cucumber. You could also add shredded red cabbage or sliced beets!
To begin with this particular recipe, we must first prepare a few ingredients. You can have vietnamese style vegetarian spring rolls using 22 ingredients and 10 steps. Here is how you cook it.
Ingredients Vietnamese Style Vegetarian Spring Rolls:
- Provide 6-8 - rice paper sheets.
- Prepare 1 of small bunch coriander leaves/cilantro.
- Give 1 for small bunch mint leaves.
- You need 1 of cucumber.
- Need 1-2 of carrots.
- Require 1/2 for red bell pepper/capsicum.
- Give To taste Salt and pepper powder (optional).
- Provide for For the tofu/paneer filling:.
- Provide 1/2 cup for tofu or paneer (Indian cottage cheese) cut into long thick strips.
- Provide 1 teaspoon of soy sauce.
- You need 1/2 teaspoon for red chilli flakes.
- Give To taste of Salt(optional as soy sauce has some salt).
- Need 1-2 teaspoons - oil.
- Prepare As required of Red chilli sauce or ketchup for dipping.
- You need of For the peanut dipping sauce:.
- Prepare 1/4 cup - creamy peanut butter.
- Need 1 teaspoon for soy sauce.
- Give 2 teaspoons chilli garlic sauce or Srirach sauce.
- Prepare 1/2 teaspoon fresh lemon/lime juice.
- Provide As needed - Crushed salted peanuts.
- Need As required for Few chilli flakes (optional).
- Need As required Tomato Ketchup/Red chilli sauce for dipping (optional).
Restaurants serve this dish with Sweet Fish sauce in the side but we can serve with regular soya sauce to chili or sweet and spicy chili sauce too. Fill a shallow baking dish with hot water. Lay flat on a work surface. Place a thin layer of rice noodles, iceberg lettuce, bean sprouts, daikon, cabbage, carrots, cucumber, mizuna, and Thai basil near the top.
Vietnamese Style Vegetarian Spring Rolls start cooking:
- PREPARE THE VEGETABLE FILLING: Wash and clean cilantro and mint leaves well. Pick the mint leaves off the stems; discard the stems. Roughly chop cilantro. Peel and cut carrots into fine juliennes or matchsticks. Cut cucumbers into matchsticks (I did not peel them as the green colour of the skin adds to the texture and colour of the rolls). Cut red bell pepper into thin long strips. If you like, you can sprinkle salt and pepper on the carrots, cucumbers and bell peppers and mix gently..
- TO MAKE THE TOFU/PANEER STUFFING: Mix tofu/paneer strips with soy sauce, chilli flakes and salt to taste(if adding). Marinate for about 10 to 15 minutes..
- In a small nonstick saucepan, heat 1 to 2 teaspoons of oil. Add marinated tofu/paneer. Stir fry on high heat for 1 to 2 minutes. Take care not to break the tofu/paneer strips. Remove from heat and let cool..
- TO MAKE THE PEANUT DIPPING SAUCE: In a small bowl, mix peanut butter, soy sauce, chilli sauce/sriracha sauce along with the lemon/lime juice. Adjust the chilli sauce and lime juice to suit your taste. Whisk in 2 to 3 tablespoons of warm water until you get the desired consistency of dipping. Garnish with crushed peanuts. Keep aside. If you want, you can use ketchup too for dipping..
- TO ASSEMBLE THE ROLLS: Work with one rice paper at a time. Soften the rice paper sheet according to the instructions on the packet.(The rice paper I used just needed to be dipped in water for about 20 to 25 seconds, and then placed on a towel to drain excess water). You want them soft but still firm and pliable. Place the wet sheet on a flat plate or cutting board Gently place few strips of carrots, bell pepper, cucumbers, a small tablespoon of cilantro and some mint leaves in the center.
- Now, the bring sides over to the center over the filling..
- Next, starting from the bottom, bring up and start rolling..
- Roll up the filled rice paper to form a cylindrical roll; like a burrito. Seal the edges; it will stick as it is moist. You want a fairly tight roll. Don’t worry if they do not look perfect; as you practice, you rolls will start looking better!.
- Continue doing the same with rest of the rice paper sheets. (While you are working with each roll, cover the prepared rolls with a wet cloth or towel). Serve fresh Vietnamese summer rolls with spicy peanut dipping sauce or any hot chilli sauce you have..
- You can make the dipping sauce ahead of time and keep in the refrigerator in a covered container until ready to serve. Adjust the amount of stuffing according to your taste. You can make these ahead of time, but make sure to cover them with a wet cloth or plastic wrap, keeping each of them separate, to prevent them from sticking together and drying out. Have fun using different vegetables for a variety of textures and colors..
These vegan spring rolls are super yum! They are Vietnamese style spring rolls made with rice paper wraps for a really fresh and delicious appetizer. They're also called 'rainbow' spring rolls and I guess this is because they are so colorful! Oh my, you will love the sauce. The sauce is almost the whole reason you want to.
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