Vegetable Spring Rolls

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1 package rice paper

8 sprigs cilantro, plus additional for garnish

8 sprigs Thai basil, plus additional for garnish

3 carrots cut into matchsticks

1 cucumber, peeled, seeded and cut into matchsticks

4 shiitake mushrooms cut into matchsticks

15 snow peas cut into matchsticks

6 or 8 ounces bean sprouts

Cooked shrimp, roasted, grilled or boiled  (optional)

1/2 cup soy sauce

5 Tbsp. orange marmelade

1 tsp. sambal*

2 Tbsp. rice vinegar

1 Tbsp. scallions, thinly sliced into rounds

1 Tbsp. chopped cilantro


For the dipping sauce:

Add soy sauce, marmalade, sambal, and rice vinegar to a medium bowl. Whisk together to dissolve marmalade and thin with a few drops of water if needed. Add scallion and cilantro and set aside.

For the summer rolls:

Separate rice papers and place them one by one in a pie plate of tepid water for about 10 seconds, until softened. Lay on a clean surface and pat dry.

In the lower center of one paper, lay out one cilantro sprig and one or two Thai basil leaves. Add a small amount of vegetables and bean sprouts. Add shrimp if using. Pull the bottom of the rice paper over filling, and roll over one time. Fold over the 2 sides and roll again, as tight as possible without tearing the paper, set aside on a serving plate. Repeat the same process with the remainder of the rice paper and filling.

To serve, cut rolls in half on a diagonal or keep them whole. Garnish plate with fresh sprigs of cilantro and Thai basil. Serve alongside dipping sauce.
*Sambal is a Malay or Indonesian condiment made from hot peppers and salt. It comes in a jar and is available at your super market!

Filed under: Vegetables