These fresh spring rolls are so light and delicious that the only difficult part will be stop eating them. As most of our recipes, the ingredients can be easily adapted. We even change something here and there every time we make them. The only consistent thing is the dipping sauce. There is no shame in admitting that we drink it if we have any leftover. Right? Here’s what you need to make 5 of them.
For the rolls:
-5 Vietnamese Rice Paper Wrappers
-Fresh Vegetables such as: cucumber, carrots, edamame, spring onion, coriander and avocado cut in strips.
For the dipping sauce:
-1 Tbsp Soy Sauce
-1 Tbsp Rice Wine Vinegar
-1/2 Lemon Juice
-1 Garlic Clove Crushed
-2 Spring Onions Thinly Sliced
-1/2 Tsp. Chilli Powder or Chilli Flakes
Mix all the sauce ingredients and taste. Some people like more lemon juice or chilli powder. Once you are happy set aside. To make the fresh spring rolls, take one rice paper wrapper at a time. Dip each rice paper in a bowl of water until soft. This will take up to a minute. Transfer the paper rice wrap to a plate and add the fresh vegetables. Roll and set aside. The rice paper looks very fragile but is very strong so don’t be afraid to wrap it tightly. The rice paper should stick to itself so it would be easy to close it and keep the ingredients inside. Here are two short videos that give easy to follow indications on how to prepare and roll rice paper wrappers here and here.
These fresh veggie spring rolls are so delicious and versatile, as usual, you can adapt this recipe and use your favourite ingredients. Enjoy!