Vegetable Spring Rolls

Translucent rice paper wraps up a mixture of zestfully spiced Daikon radishes, jalapeno peppers, carrots, and cucumbers for this Asian-inspired appetizer recipe.

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8 users rated this recipe an average rating of 3.5
Makes:
12 servings
Yields:
Makes 12 appetizer servings
Prep:
30 mins
Chill:
2 hrs
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Vegetable Spring Rolls

Ingredients
1/2
cup shredded daikon (Oriental white radish) or radishes
2
green onions, thinly sliced
2
tablespoons rice vinegar
1
fresh jalapeno or serrano pepper, seeded and finely chopped
1
teaspoon sugar
1/2
teaspoon toasted sesame oil
1/2
cup shredded carrot
1/2
cup bite-size cucumber strips
2
tablespoons snipped fresh cilantro
1
tablespoon reduced-sodium soy sauce
1
cup warm water
6
8 1/2 inches rice papers
1 1/2
cups shredded Boston or curly leaf lettuce

Directions

  1. In a small bowl combine daikon, green onions, vinegar, jalapeno pepper, sugar, and sesame oil. In another small bowl combine shredded carrot, cucumber strips, cilantro, and soy sauce. Cover both mixtures; refrigerate for 2 to 24 hours, stirring once. Drain both mixtures.
  2. Pour the 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 one edge. Place about 1 rounded tablespoon of each vegetable mixture on the lettuce. Fold in the ends. Beginning at that edge, tightly roll the rice paper. Place, seam side down, on a plate. Cover with a damp towel. Repeat with the remaining fillings and papers. Cover and refrigerate up to 2 hours.
  4. To serve, cut each roll in half crosswise on a diagonal to make 12 pieces. Makes 12 appetizer servings.

Nutrition Facts

(Vegetable Spring Rolls)
    Per serving:
  • 31 kcal cal.,
  • 48 mg sodium,
  • 7 g carb.
  • Percent Daily Values are based on a 2,000 calorie diet
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