Mini Veggie Spring Rolls - Vegan
The Garden Fresh Veggie Spring Rolls offer a symphony of vibrant colors and crisp textures, making them an ideal appetizer for health-conscious eaters. Encased in delicate rice paper, these rolls are packed with a variety of fresh vegetables like carrots, cucumbers, red bell peppers, and purple cabbage, along with aromatic herbs including mint, basil, and cilantro.
Ingrédients
- 8 rice rice paper wrappers
- 1 cup carrot, julienned
- 1 cup cucumber, julienned
- 1 cup red bell pepper, julienned
- 1 cup purple cabbage, shredded
- 1/4 cup fresh mint leaves
- 1/4 cup fresh basil leaves
- 1/4 cup fresh cilantro leaves
- 1/4 cup green onions, finely chopped
- 1/4 cup hoisin sauce
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sriracha
- 2 tablespoons lime juice
- 2 tablespoons water
Instructions
- In a small bowl, mix together hoisin sauce, soy sauce, sesame oil, sriracha, lime juice, and water to create the dipping sauce. Set aside.
- Prepare a clean, flat surface to roll your spring rolls. Fill a shallow dish with lukewarm water.
- Dip one rice paper wrapper into the water for about 10-15 seconds, then place onto the flat surface.
- In the center of the rice paper, layer the vegetables: carrots, cucumbers, bell peppers, cabbage, and green onions. Add a few leaves of mint, basil, and cilantro.
- Fold the sides of the rice paper over the filling, then roll tightly from the bottom to seal. Repeat with remaining wrappers and fillings.
- Serve the spring rolls immediately with the dipping sauce.
Nutrition
Serving: 100gCalories: 90kcalCarbohydrates: 18gProtéines: 2gFat: 2gSucre: 4g
Tried this recipe?Let us know how it was!