Vegetarian Vietnamese Spring Rolls


Vegetarian vietnamese spring rolls

Light on carbs and fantastically fresh, this Vietnamese spring roll recipe is inspired by our favorite vegetarian Vietanmese restaurant, Merit Vegetarian in Sunnyvale, CA.

INGREDIENTS

Peanut Sauce

1 cup (237g) water, room-temperature
3 tbsps (48g) peanut butter
1 tbsp (53g) sweet bean paste

Spring Roll Ingredients

12 (114g) spring roll rice paper, dry, round
24 sprigs (50g) cilantro
2 cups (48g) basil, fresh, whole leaves
1 cup (24g) mint, fresh, whole leaves
1 cup (102g) vegetarian protein
6 ozs (170g) rice vermicelli, dry

Pickled Vegetables

1 (34g) jalapeno, finely sliced
1 (300g) onion, finely sliced
¼ (308g) daikon, finely julienne
1 (125g) carrot, large, finely julienne
½ cup (120g) apple cider vinegar
¼ cup (60g) water
2 tbsps (26g) sugar
½ tsp (3g) salt

INSTRUCTIONS

  1. Prepare the pickled vegetables ahead of time, at least 6 hours to allow the vegetables to pickle and soften. I typically do it the night before. The flavor improves over time.
  2. To prepare, simply combine the ingredients for pickled vegetables and chill in the refrigerator.
  3. In a glass bowl, soak the rice vermicelli in room temperature water until fully softened.
  4. While the vermicelli is soaking, prepare the peanut sauce.
  5. Mix the water, peanut butter, and sweet bean paste together thoroughly until smooth. If desired, salt to taste.
  6. To assemble spring rolls, make sure you have all ingredients readily in front of you.
  7. In a pie dish filled with room temperature water, place a sheet of spring roll rice paper into the dish.
  8. Allow the rice paper to soak for about 15-20 seconds. The trick is to take out the rice paper while is still feels slightly stiff and does not seem to have fully absorbed enough water. Don't worry, the wrapper will soften by the time you are ready to roll..
  9. Place a layer of basil, then mint.
  10. Place a layer of rice vermicelli, then pickled vegetables, vegetarian protein, and cilantro sprigs.
  11. Wrap the rice paper around the ingredients like you would a burrito.
  12. Repeat until you use up the ingredients. Cut each roll in half and serve immediately with peanut sauce.
Vegetarian vietnamese spring rolls ndata

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