Vegetarian Spring Rolls
Recipe Type: appetizer or main
Prep Time: 
Cook Time: 
Total Time: 
Serves: 6 (6 rolls)
 
If you like shellfish, try adding shrimp to these rolls.
Ingredients
  • 12 rice paper spring roll wrappers
  • 1 bowl warm water, large enough to hold wrappers
  • 1 bunch mint, leaves removed from stem and torn
  • 1 bunch Thai basil, leaves removed from stem and torn
  • 1 bunch watercress, leaves removed from stem and town
  • 1 bunch cilantro, leaves removed from stem and town
  • 1 cup fresh shiitake mushrooms, sliced
  • 1 cup bean sprouts
  • 1 cup shredded carrots
  • 1 buncle cellophane noodles, soaked in warm water and drained
  • Easy Dipping Sauce:
  • 3 small garlic cloves, minced
  • 1 tsp red chili "red rooster" sriracha sauce
  • ¼ cup fish sauce
  • ⅔ cup warm water
  • 2 Tblsp lime juice
  • ¼ cup sugar
Instructions
  1. For the spring rolls, soak an individual spring roll wrapper in warm water until soft, being careful not to soak too much. Gently place a small handful of the herbs, vegetables and noodles in the wrapper.
  2. Begin by placing the mixture at the end and roll. Then fold in the sides and continue rolling until complete.
  3. Repeat six times with remaining wrappers. (The recipe calls for 12 wrappers to replace any that tear.) Spring rolls may be cut in half if desired.
  4. For the dipping sauce, combine all ingredients in a medium bowl and whisk. Serve with spring rolls from dipping.
Recipe by Culinary Thymes at https://www.culinarythymes.com/spring-rolls-are-fun/