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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Spring Roll with Lime Aioli

Makes: 12 to 15 servings
Serving size: 1 spring roll with about 4 teaspoons aioli
Prep 1 hr Chill 1 hr to 24 hrs
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 - 15  round spring roll wrappers, soaked in water to soften
  • 1/2  cup  fresh cilantro
  • 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)
  • Servings Per Recipe 12,
  • cal. (kcal) 201,
  • Fat, total (g) 15,
  • chol. (mg) 7,
  • sat. fat (g) 2,
  • carb. (g) 16,
  • Monosaturated fat (g) 4,
  • Polyunsaturated fat (g) 8,
  • Trans fatty acid (g) 0,
  • fiber (g) 1,
  • sugar (g) 4,
  • pro. (g) 2,
  • vit. A (IU) 1166,
  • vit. C (mg) 15,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 44,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 1073,
  • Potassium (mg) 181,
  • calcium (mg) 50,
  • iron (mg) 1,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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