If you haven't yet made Vietnamese Rice Paper Rolls, oh gosh are you missing out! They are seriously my favourite meal ever - I make them at least once a week 😁
These Vegetarian Spring Rolls are a healthy alternative to the spring rolls you can buy at Thai restaurants. While the traditional spring rolls are super tasty - they are very far from healthy!
My favourite dipping sauce to have with these Spring Rolls and also the Vietnamese Rice Paper Rolls is made by mixing equal ratio of fresh lime juice, fish sauce, water and then a little sweet chilli sauce to taste. Sweet chilli sauce isn't the best health wise because of the sugar but you can buy organic which doesn't contain nasty ingredients. I sometimes add a crushed garlic clove too - if I can be bothered! :)
- Practice makes perfect. The first few may not work too well or your roll may fall apart.
- Don't overfill your roll, especially if you are making these for the first time. The less ingredients the easier it will be to roll.
- Don't soak your rice paper for too long in water otherwise it will rip easily.
- If it does rip or fall apart then simply soak another paper and roll the whole thing twice.
- When you cook them in the pan, in the video I only cooked them on 2 sides. But I have since made them again and fried all sides (rolled them in the pan) and they were so much tastier!
Vegetarian Spring Rolls
- 1 x small red capsicum, finely chopped
- 1 carrot, shredded
- 1 zucchini, shredded
- 1 spring onion, finely sliced
- 2 coriander stalks, finely sliced (optional - I love coriander!)
- 1 large garlic clove, crushed
- 50g dried vermicelli rice noodles
- 1 & 1/2 Tbsp tamari sauce
- 1 egg
- Packet of rice paper wraps (I used 8) - I bought these from Pak'nSave.
- Cook the vermicelli rice noodles according to packet directions.
- In a large pan or wok, stir fry the capsicum, carrot, zucchini, spring onion, coriander stalks and garlic until cooked.
- Add the rice noodles, tamari sauce and egg and mix until the egg is cooked. Set aside.
- Pour boiling water into a shallow round dish. Slide a rice paper into the water and leave it in there for 10-20 seconds. Carefully take the soft rice paper out and place it on a plate.
- Place the vegetable filling ingredients in the paper, and roll it. Read my tips above and watch the video to help you here.
- Fry each spring roll in a little coconut oil until it crisps up. Make sure they don't touch in the pan or they will stick to each other and may rip when you separate them.
- For the best dipping sauce, mix equal ratio of fresh lime juice, fish sauce, water and a little sweet chilli sauce to taste.
Makes 8 medium sized spring rolls
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