Vegetable Spring Rolls

  These mildly spicy vegetable spring rolls are rolled up with rice paper and are great for lunch. The daikon radish is a wonderful root that makes these spring rolls special!

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With the holiday season upon us and all the parties that it brings, I thought that I would give these a try as an appetizer. Plus they look delicious! The rice paper is not the easiest thing to work with but after I made about 4 or 5 rolls I got the hang of it. The daikon radish is used in this recipe and is now a root that I will add whenever I can to a recipe! It is so good! Your local grocery store should carry daikon radishes, if not, you can try a local Japanese market. If you don’t know of a local market you can use the Chinese equivalent called lo bok or red radishes will do just fine too. Below is a picture of a daikon radish.

diakon radish

Combine the daikon, green onions, vinegar, sugar, chili pepper, and sesame oil in a bowl. 

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In a separate bowl, combine carrots, cucumber, cilantro (if desired), and soy sauce.

Cover both bowls and refrigerate at least 2 hours or overnight.

Pour warm water into a large frying pan or a large pie plate. Carefully submerge a single rice paper in the water. Once the paper has softened and become clear, remove carefully from the water and lie flat on a clean, dry kitchen towel. Be sure that the soft rice papers don’t touch each other as they are extremely sticky!

Remove the two mixtures from the refrigerator and drain both before using to make the rolls.

Place 1/4 cup of shredded lettuce on each rice paper near one edge. Place about 1/4 cup of each vegetable mixture on the lettuce.

Spring Rolls1b

Fold the ends over and roll tightly. I found it difficult to roll them tightly, try your best. They still taste amazing!

Spring Rolls1c

Spring Rolls 1d

Cover and refrigerate for up to 2 hours or serve immediately. Before serving, cut each roll crosswise in half. Serve.

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Vegetable Spring Rolls
Serves 12
These mildly spicy vegetable spring rolls are rolled up with rice paper and are great for lunch. The daikon radish is a wonderful root that makes these spring rolls special!
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Prep Time
20 min
Prep Time
20 min
Ingredients
  1. 1 cup shredded daikon radish or red radishes
  2. 4 green onions, thinly sliced
  3. 2 tbsp rice vinegar
  4. 1 small jalapeno pepper, finely shredded
  5. 1/2 tsp sesame oil
  6. 1 medium carrot, shredded
  7. 1 cup cucumber, cut into short, thin strips
  8. 2 tbsp cilantro, if desired
  9. rice papers, 8 1/2 inch diameter
  10. 2 cups shredded lettuce
Instructions
  1. Combine the daikon, green onions, vinegar, sugar, chili pepper, and sesame oil in a bowl.
  2. In a separate bowl, combine carrots, cucumber, cilantro (if desired), and soy sauce.
  3. Cover both bowls and refrigerate at least 2 hours or overnight.
  4. Pour warm water into a large frying pan or a large pie plate. Carefully submerge a single rice paper in the water. Once the paper has softened and become clear, remove carefully from the water and lie flat on a clean, dry kitchen towel. Be sure that the soft rice papers don't touch each other as they are extremely sticky!
  5. Remove the two mixtures from the refrigerator and drain both before using to make the rolls.
  6. Place 1/4 cup of shredded lettuce on each rice paper near one edge. Place about 2 tbsp up to 1/4 cup of each vegetable mixture on the lettuce. Fold the ends over and roll tightly. I found it difficult to roll them tightly, try your best. They still taste amazing!
  7. Cover and refrigerate for up to 2 hours or serve immediately. Before serving, cut each roll crosswise in half. Serve.
Notes
  1. You can cook shrimp and add them to the roll along with the vegetable mixtures for another tasty option!
Adapted from New Dieters Cookbook
Adapted from New Dieters Cookbook
Double The Recipe http://doubletherecipe.com/
VegetableSpringRollFinal

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