Fresh Vegetable Spring Rolls with Filipino Garlic S

Name: Fresh Vegetable Spring Rolls with Filipino Garlic Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp (15 ml) vegetable oil; 2 tbsp (25 ml) minced garlic; 1 cup (250 ml) vegetable stock or chicken stock; 1/2 cup (125 ml) granulated sugar; 4 tsp (20 ml) soya sauce; 1/4 tsp (1 ml) black pepper; 2 1/2 tbsp (35 ml) rice vinegar or 3 tbsp (45 ml) lime juice; 2 1/2 tsp (12 ml) cornstarch mixed with 1 tbsp (15 ml) water; Half package (2 oz [50 g]) bean threads (optional); 3 oz (75 g) string bean; 3 oz (75 g) pea pods (snow peas); 3 oz (75 g) bean sprouts; 2 oz (50 g) carrot julienne; 3 oz (75 g) jicama julienne; 1 oz (25 g) red bell pepper julienne; 12 sheets rice paper wrappers; 6 leaf lettuce leaves, cut in half; 1/4 cup (50 ml) loosely packed Thai basil leaves (optional)

Servings: persons

1 tbsp (15 ml) vegetable oil
2 tbsp (25 ml) minced garlic
1 cup (250 ml) vegetable stock or chicken stock
1/2 cup (125 ml) granulated sugar
4 tsp (20 ml) soya sauce
1/4 tsp (1 ml) black pepper
2 1/2 tbsp (35 ml) rice vinegar or 3 tbsp (45 ml) lime juice
2 1/2 tsp (12 ml) cornstarch mixed with 1 tbsp (15 ml) water
Half package (2 oz [50 g]) bean threads (optional)
3 oz (75 g) string bean
3 oz (75 g) pea pods (snow peas)
3 oz (75 g) bean sprouts
2 oz (50 g) carrot julienne
3 oz (75 g) jicama julienne
1 oz (25 g) red bell pepper julienne
12 sheets rice paper wrappers
6 leaf lettuce leaves, cut in half
1/4 cup (50 ml) loosely packed Thai basil leaves (optional)

1
In a saucepan heat oil over low heat; cook garlic 2 minutes without browning.
2
Stir in stock, sugar, soya sauce and peppper; increase heat to simmer and cook 2 minutes.
3
Stir in vinegar; cook 1 minute.
4
Stir in cornstarch mixture; cook 30 seconds or until thickened.
5
Transfer to a serving bowl; cool to room temperature.
6
Soak bean threads, if using, in cold water to cover until pliable.
7
Bring a pot with 4 cups (1 L) water to a boil.
8
Blanch the bean threads for 20 seconds, the beans (2 minutes), pea pods (30 seconds), bean sprouts (5 seconds) and carrots (30 seconds), rinsing them all in cold water immediately after blanching to stop further cooking; drain and dry vegetables.
9
Cut beans and pea pods into julienne by cutting lengthwise on a very oblique diagonal.
10
Mix bean threads, beans, pea pods, bean sprouts, carrots, jicama and red pepper.
11
Fill a large bowl with warm water and soak 1 wrapper until soft.
12
Place wrapper on dry cloth, put a lettuce leaf half over it, make a line of 3 or 4 basil leaves and cover with vegetables; roll into a cylinder, tucking in the edges as you roll.
13
Put on a tray and cover with a damp cloth.
14
Repeat with remaining wrappers and filling.
15
Serve with garlic sauce on the side to be spooned over just before eating or, if serving the spring rolls as finger food, to be dunked into.
16
Variation:
17
Strips of cold boiled, roasted or Chinese-style barbecued pork make a very nice addition to the spring rolls, as does cold poached shrimp.

342

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 tbsp (15 ml) vegetable oil, 2 tbsp (25 ml) minced garlic, 1 cup (250 ml) vegetable stock or chicken stock, 1/2 cup (125 ml) granulated sugar, and more.

Yes, Fresh Vegetable Spring Rolls with Filipino Garlic Sauce falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fresh Vegetable Spring Rolls with Filipino Garlic Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions