Veggie Spring Rolls get dipped in sweet and sour mint sauce for a perfect combo. Beautiful green vegetables never tasted so good as when nestled in lovely translucent spring roll wrappers!
What I have found, is vegetable spring rolls make it way more fun to eat salad! I can eat it with my hands like I would a burger.
If I were eating a bowl of salad with my hands you might walk away and not want to be my friend. So spring rolls it is!
What are spring rolls?
If you've never made spring rolls, let me explain what they are. They are like egg rolls, but on the fresh side! A thin, starchy wrapper wrapped around a delicious filling.
Spring rolls aren't deep fried and are typically made with these thin, rice wrappers. Most large grocery stores will carry them (or order them one-day shipping via that link and save a trip to the Asian market if your store doesn't have them).
How to use rice wrappers for veggie spring rolls:
Let me tell you how to use them. It might seem daunting if you've never tried, but I assure you, it only takes one trial wrapper to figure out what to do!
- You soak the wrappers in a shallow pan of room temperature water for a few seconds.
- Then layer them between damp paper towels and let them sit, and soften, about ten minutes.
- You're good to go! Wrap away. All that needs to happen is for the wrappers to absorb some water, and soften, no cooking needed
I basically wrapped an entire salad in my rice wrappers to make Veggie Spring Rolls. It's delicious and even better with my mint sauce.
Can I add chicken or shrimp to vegetable spring rolls?
You can add cooked shrimp or even some strips of grilled chicken or beef if you want to add protein to the rolls. I've even added cooked salmon and it's delicious.
Sweet and sour dipping sauce
Oh the mint sauce. Let's take a moment to talk about how amazing it is with these veggies.
I use a little fish sauce for authenticity (so the sauce is not vegan), rice wine vinegar, sugar and pops of fresh ginger and mint. You'll want to drink it, it's so good!
And, you'll find many other reasons to use this sauce, like as an every-day salad dressing, or a sauce for grilled meats and fish.
Your summer salad intake is about to go way up! You're welcome.
You might want to try some of my other salads:
Vegetable Spring Rolls with Sweet and Sour Dipping Sauce
- ¼ lb green beans sliced in half lengthwise
- ¼ cup rice wine vinegar
- 2 tablespoon fish sauce Nam Plah
- 2 tablespoon sugar
- 2 tablespoon chopped unsalted peanuts
- 2 tablespoon chopped mint
- 1 teaspoon grated fresh ginger
- 10 spring roll wrappers
- 10 leaves Boston or Bibb lettuce
- 4 oz (3 cups) pea shoots or broccoli sprouts
- 1 bunch chives
- ¼ lb each cucumber, jicama and baby zucchini cut into thin strips
- Blanch green beans by cooking them in boiling water for 1 to 2 min; cool immediately in ice water. Drain and set aside.
- Stir together vinegar, fish sauce, sugar, peanuts, mint, ginger and 2 tablespoon water; set aside
- Pour 1 cup warm water into a shallow dish. Dip spring roll wrappers in water one at a time, gently shaking off excess water. Place wrappers between clean, damp paper towels and let stand for 10 min. Brush any dry edges with a little water.
- Place a lettuce leaf on the bottom half of a wrapper and top with 2 to 3 green beans, a small pile of pea shoots and chives, and a few strips each of cucumber, jicama and zucchini. Fold a roll tightly like a burrito, leaving the top end open. Repeat with remaining ingredients. Serve immediately with dipping sauce.
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