Veggie Spring Rolls

Veggie Spring Rolls
10 rolls
40 mins
50 mins
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Appetizers, Asian Cuisine
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  • 1/4 pound green beans, sliced in half lengthwise
  • 1/4 cup rice wine vinegar
  • 2 tablespoons fish sauce (nam plah)
  • 2 tablespoons sugar
  • 2 tablespoons chopped unsalted peanuts
  • 2 tablespoons chopped mint
  • 1 teaspoon grated fresh ginger
  • 10 spring roll wrappers
  • 10 Boston or Bibb lettuce leaves
  • 4 ounces (3 cups) pea shoots or broccoli sprouts
  • 1 bunch chives
  • 1/4 pound each cucumber, jicama and baby zucchini, cut into thin strips.
Related Video
What is a Quenelle¿Counter Intelligence

A quenelle is a light, delicate dumpling made of ground fish, chicken or veal, bound together with eggs or bread crumbs and milk. This mixture is formed into small ovals, and gently poached in stock.

Blanch green beans by cooking them in boiling water for 1 to 2 min; cool immediately in ice water. Drain and set aside.
Stir together vinegar, fish sauce, sugar, peanuts, mint, ginger and 2 tbsp water; set aside.
Pour 1 cup warm water into a shallow dish. Dip spring roll wrappers in water one at a time, gently shaking off excess water. Place wrappers between clean, damp paper towels and let stand for 10 min. Brush any dry edges with a little water.
Place a lettuce leaf on the bottom half of a wrapper and top with 2 to 3 green beans, a small pile of pea shoots and chives, and a few strips each of cucumber, jicama and zucchini. Fold and roll tightly like a burrito, leaving the top end open. Repeat with remaining ingredients. Serve immediately with dipping sauce. Makes 10 rolls.

nutrition information

Per Serving: cal. (kcal) 110, Fat, total (g) 2, carb. (g) 22, fiber (g) 3, pro. (g) 5, sodium (mg) 307, Percent Daily Values are based on a 2,000 calorie diet
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