Spring Roll with Lime Aioli

Sambol oelek -- a spicy-sweet red chile paste -- gives these light vegetable spring rolls a kick.

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Makes:
12 servings
Serving Size:
1 spring roll with about 4 teaspoons aioli
Prep:
1 hr
Chill:
1 hr to 24 hrs
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Spring Roll with Lime Aioli

Ingredients Spring Roll
1/2
medium head Napa cabbage, cored and shredded into ribbons
1
tablespoon kosher salt
1/2
cup water
1/4
cup tamari soy sauce
1/4
cup seasoned rice vinegar
2
tablespoons mirin (rice wine)
2
tablespoons minced garlic
1
tablespoon sugar
1
tablespoon sambal oelek red chile paste
1/2
cup carrot, cut in this strips
1/2
cup English cucumber, cut in thin strips
1/4
cup zucchini, cut in strips
3
green onion, bias sliced
1
cup mayonnaise
1
tablespoon sambal oelek red chile paste
1
tablespoon fresh lime juice
1/2
teaspoon honey
 
Kosher salt, to taste
 
Cracked black pepper, to taste
12
round spring roll wrappers, soaked in water to soften
1/2
1/4
cup Thai basil or basil

Directions

  1. For Spring Roll Filling, in a colander in the sink, sprinkle cabbage with salt; toss to combine. Let stand about 1 hour to wilt. Rinse several times with cold water; drain well. Squeeze out any excess water.
  2. In a large bowl, whisk together the 1/2 cup water, tamari, rice vinegar, mirin, garlic, sugar and chile paste. Add cabbage, carrot, cucumber, zucchini, and green onions. Transfer to a glass jar or bowl, pouring liquid over vegetables. Place in refrigerator or cool dark place for at least 1 hour (24 hours is optimal).
  3. For Lime Aioli, in a bowl mix together mayonnaise, chile paste, lime juice, honey, salt, and pepper. Cover and refrigerate.
  4. For Spring Rolls, drain pickled vegetables well. Place 2 or 3 pieces cilantro and basil in center of each softened wrapper. Place a line of pickled vegetables. Tightly roll each wrapper tucking in edges to seal completely. Bias -slice rolls and serve with aioli. Makes 12 to 15 spring rolls (about 12 servings).

From the Test Kitchen

Spring Rolls can be made and stored in the refrigerator for up to 4 hours prior to serving.

Sambal-Lime Aioli

Ingredients

1
cup mayonnaise
1
tablespoon red chile paste (sambal oelek)
1
tablespoon fresh lime juice
1/2
teaspoon honey
 
Kosher salt
 
Freshly Cracked Black Pepper

Directions

  1. In a small bowl combine all ingredients; cover and store in refrigerator.

Nutrition Facts

(Spring Roll with Lime Aioli)
    Per serving:
  • 201 kcal cal.,
  • 15 g fat
  • (2 g sat. fat,
  • 8 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 7 mg chol.,
  • 1073 mg sodium,
  • 16 g carb.,
  • 1 g fiber,
  • 4 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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