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.
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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