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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.

3.5 by 9 people
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  • Makes: 12 servings
  • Yields: Makes 12 appetizer servings
  • Prep: 30 mins
  • Chill: 2 hrs

Vegetable Spring Rolls



  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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