Vegetable Spring Rolls

Spring rolls are the Vietnamese version of egg rolls. Instead of a dough wrapper, however, spring rolls are made with thin, translucent rice paper.

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  • Yields: 12 appetizers
  • Prep: 30 mins
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Vegetable Spring Rolls
cup shredded daikon (Oriental white radish) or radishes
green onions, thinly sliced
tablespoons rice vinegar
teaspoon sugar
small fresh jalapeno or serrano pepper, seeded and finely chopped
teaspoon toasted sesame oil
cup shredded carrot
cup short thin strips cucumber
tablespoons snipped fresh cilantro
tablespoon reduced-sodium soy sauce
8 1/2 inches diameter rice papers
1 1/2
cups shredded Boston or curly leaf lettuce
Fresh cilantro (optional)
Shredded carrot (optional)
  1. In a small mixing bowl combine daikon or radishes, green onions, rice vinegar, sugar, jalapeno pepper, and sesame oil. In another small bowl combine the 1/2 cup carrot, the cucumber, snipped cilantro, and soy sauce. Cover both mixtures; chill at least 2 hours, stirring once. Drain both mixtures.
  2. Pour 1 cup warm water into a pie plate. Carefully dip rice papers into water, one at a time. Place papers, not touching, on clean dry kitchen towels. Let soften for a few minutes until pliable.
  3. Place 1/4 cup shredded lettuce on each rice paper near 1 edge. Place about 1 rounded tablespoon of each vegetable mixture on the lettuce. Fold in the ends. Beginning at that edge, tightly roll up the rice paper. Place, seam side down, on a plate. Cover with a damp towel. Repeat with remaining filling and papers. Cover and chill for 1 to 2 hours. Diagonally cut each roll in half crosswise. If desired, garnish with additional cilantro and shredded carrot. Makes 12 appetizers.
From the Test Kitchen

Prepare daikon mixture and carrot mixture as above. Cover and chill up to 24 hours. Drain mixtures and continue as above.

Nutrition Facts (Vegetable Spring Rolls)
    Per serving:
  • 29 kcal cal.,
  • 50 mg sodium,
  • 6 g carb.,
  • 1 g fiber
  • Percent Daily Values are based on a 2,000 calorie diet
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