Veggie Spring Rolls - Vegetarian
The Garden Fresh Veggie Spring Rolls are a celebration of vibrant, crisp vegetables, artfully wrapped in soft rice paper and served with a luscious peanut dipping sauce. Each bite is a delightful combination of textures and flavors that will leave you feeling refreshed and satisfied.
Ingrédients
- 8 rice rice paper wrappers
- 1 cup shredded carrots
- 1 cup julienned cucumber
- 1 cup shredded red cabbage
- 1/2 cup fresh basil leaves
- 1/2 cup fresh mint leaves
- 1/2 cup cilantro leaves
- 1 large avocado, sliced
- 1/4 cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 clove garlic, minced
- 1 teaspoon grated ginger
- 1/4 cup water
Instructions
- Start by preparing all your vegetables. Shred the carrots and red cabbage, julienne the cucumber, and slice the avocado.
- Fill a large bowl with warm water. Submerge one rice paper wrapper in the water for about 15-20 seconds until it becomes soft and pliable.
- Lay the softened rice paper wrapper on a clean, damp kitchen towel or cutting board.
- Place a small amount of each vegetable, a few basil, mint, and cilantro leaves, and a slice of avocado in the center of the wrapper.
- Fold the bottom of the wrapper over the filling, then fold in the sides and roll tightly to form a spring roll. Repeat with the remaining wrappers and filling.
- For the dipping sauce, whisk together the peanut butter, soy sauce, rice vinegar, minced garlic, grated ginger, and water until smooth.
- Serve the spring rolls with the peanut dipping sauce on the side.
Nutrition (per 100g)
Serving: 100g | Calories: 180kcal | Carbohydrates: 22g | Protéines: 5g | Fat: 8g | Sucre: 4g
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