When you want something appetizing, delicious and sumptuous and yet don't want to compromise on healthy eating, then these Vietnamese Vegetarian Spring Rolls are the safest bet.
Packed with the freshness of veggies with thin rice noodles, these can be had in both lunch and dinner. Not only that, consider these as appetizers for your next party and they will be a super hit.
Here's how these are made.
Ingredients:
Spring Rolls
12 round rice papers
12 leaves lettuce shredded
1 carrot, julienned
1/2 cucumber, julienned
2 green onions, julienned
1/4 cup fresh basil leaves
1/4 cup fresh mint leaves
50 grams vermicelli or rice noodles cooked
Dipping Sauce
5 tablespoons hoisin sauce
3 tablespoons vegetable broth or plain water will also work to thin the sauce
1 tablespoon peanut butter
1 tablespoon cooking oil
1 tablespoon minced garlic
1 tablespoon palm sugar
chopped peanuts
1 Tablespoon fresh lime juice
Method:
Spring Rolls:
Cook the vermicelli noodles as per the instructions on the package. Since they are very thin, they don't need to boil. Just pouring hot water over them and letting them sit for about 5 minutes is enough. Once soft, drain the noodles and set them aside.
To assemble the spring rolls, pour warm water into a shallow dish and immerse the rice paper to soften, for about 5 -7 seconds. The rice paper should be pliable, but not too soft. If it becomes too soft, it will stick and tear.
Ideally one should work with one rice paper at a time but beginners can use two rice papers too until they are comfortable working with one. I used a wooden surface like a chopping board to place my wet rice papers as they are easy to work on.
Add a handful of the vermicelli noodles, bunch of lettuce leaves, carrots, cucumbers, green onions, basil, and mint to the top of the rice paper. Do not over-stuff the roll or it will burst open. Gently bring the top edge up and over the filling, then fold in the two side flaps, and continue rolling until the roll is secured.
Place each roll on a greased plate to prevent the spring rolls from sticking and drying out. Repeat for remaining rice papers.
Serve with peanut sauce.
Hoisin and peanut butter dipping sauce
Whisk together the hoisin sauce, vegetable broth, and peanut butter.
In a small pan, heat the oil, add garlic and sautée until fragrant.
Add the hoisin sauce mixture, lime juice and the sugar to the pan
Simmer for about 2 minutes until thick. Let it cool.
Top it up with chopped peanuts, if desired.
Healthy eating!!!
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