These spring rolls can be vegan by simply omitting the cooked shrimp and using more veggies. The secret is softening the rice paper for 10-12 seconds only (one at a time). If they are too soft, they tend to tear. Here is a link to an instagram 'how to' video which shows you how to position the filling and wrap the rice paper into perfect rolls.
Ingredients:
Amounts will vary - you can make 4 or 24 rolls depending on how many you need.
Romaine or shredded lettuce Leaves
Cooked rice noodles (vermicelli or any rice noodle)
Grated carrot
Sliced cucumber or celery
Sliced peppers - green/red/orange or yellow
Fresh cilantro leaves
Fresh mint leaves
Cooked shrimp - sliced in half as shown
Avocado (optional)
Fresh bean sprouts (washed) optional or in place of noodles
Satay Sauce, Sweet Chili Sauce, or Soy Sauce & Ginger for dipping
Directions:
Have all your ingredients out for assembly.
Soak the rice paper in warm water for 10-12 seconds according to package directions. Do one at a time - fill it, then do another one. Have a plate ready to put the finished rolls on.
Place the rice paper on a flat surface like a cutting board.
Layer the lettuce, noodles, veggies and chopped cilantro as shown at one end of the rice paper. Place the shrimp and mint leaves a bit higher up. Roll the rice paper up, tucking in the sides as you go. Try to roll tightly - they should be full of the stuffing ingredients.
Place the rolls seam-side down on a plate. Serve with a dipping sauce.
You can make these ahead. Cover with a slightly damp towel, or saran and refrigerate.
No comments:
Post a Comment