Vegetarian Spring Rolls W/ Asian Chile Dipping Sauc

Name: Vegetarian Spring Rolls W/ Asian Chile Dipping Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Spring Rolls; 1 packet rice paper; shallow dish hot water; large carrot; 1/2 large English Cucumber; 1 bunch fresh chives; 4-5 large leaves napa cabbage; 1 tablespoon olive oil; 1 1/2 teaspoons soy sauce; 1 bunch cilantro; Asian Chile Dipping Sauce; 1 tablespoon soy sauce; 1 teaspoon sesame chile oil; 1 tablespoon seasoned rice vinegar (I used Marukan - organic); 1/2 (large) clove crushed garlic; 1/4 teaspoon finely minced fresh ginger; 1/4 teaspoon agave nectar or sugar; 1 teaspoon water

Servings: persons

Spring Rolls
1 packet rice paper
shallow dish hot water
large carrot
1/2 large English Cucumber
1 bunch fresh chives
4-5 large leaves napa cabbage
1 tablespoon olive oil
1 1/2 teaspoons soy sauce
1 bunch cilantro
Asian Chile Dipping Sauce
1 tablespoon soy sauce
1 teaspoon sesame chile oil
1 tablespoon seasoned rice vinegar (I used Marukan - organic)
1/2 (large) clove crushed garlic
1/4 teaspoon finely minced fresh ginger
1/4 teaspoon agave nectar or sugar
1 teaspoon water

1
For Spring Rolls: Julienne the carrot, cucumber and napa cabbage. I like to use a mandolin for the carrots and cucumbers. Thinly slice the cabbage by first slicing the thicker stems, then when you get to the softer upper part, roll it up and finely slice it.
2
Cut the chives in half so they are about 2 inches long.
3
Put all in a medium bowl and toss with olive oil and soy sauce to taste.
4
Dip rice paper in hot water until soft and translucent. Lay out on a flat, smooth surface and arrange a small amount of the vegetable mixture in the center. Add a piece of cilantro on top of vegetable mixture. Fold up like a burrito (bring both side ends in over filling first then tuck end side over and roll up tightly). Place seam side down on serving dish
5
For Dipping Sauce: Add all ingredients together in bowl. Whisk thoroughly. Place in small serving bowl.
6
Dip and enjoy!

162

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: Spring Rolls, 1 packet rice paper, shallow dish hot water, large carrot, and more.

Yes, Vegetarian Spring Rolls W/ Asian Chile Dipping 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!

Vegetarian Spring Rolls W/ Asian Chile Dipping Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions