Ingredients
- 1 cup shredded Napa cabbage
- 1 cup shredded carrot
- 1/2 cup finely sliced green onion
- 1 red pepper thinly sliced
- 6 large shiitake mushrooms, grilled and sliced thin
- 2 cups bean sprouts
- 1/2 cup chopped cilantro
- Salt and freshly ground pepper
- 8 very thin 8-inch square spring roll wrappers
Directions
Combine all vegetables in a bowl and season with salt and pepper to taste. Lay the spring roll wrappers on a flat surface, pointed edge toward you. Put a 1/8 of the filling in the bottom third of the wrapper, bring the pointed edge over the filling, fold in the sides tightly. Dab the top pointed edge with water and roll tightly. Serve with sauces.
Garlic-Soy Dipping Sauce:
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 2 tablespoons peanut oil
- 1 teaspoon hot sesame oil
- 1 teaspoon minced garlic
- Pinch of sugar
Combine all ingredients in a small bowl.
Spicy Peanut Dipping Sauce:
- 2 tablespoons finely chopped garlic
- 1/2 cup smooth peanut butter
- 1/2 cup soy sauce
- 1 teaspoon sugar
- 1 tablespoon rice vinegar
- 1 tablespoon hot chile oil
- 1/2 cup cilantro leaves, finely chopped
Combine all ingredients in a bowl and whisk until smooth, add cilantro just before serving.
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By jeaniev81
fremont ca
on January 29, 2011
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I do my spring rolls differently...
You want to dip the spring roll wrapper in a bowl of cold water for 30 sec and then rearrange all the ingredient and wrapp. By the time you finished arrange all the stuff onto the wrap. The wrapper should be soft enough to roll.
I put leaf lettuce, vermicelli noodles (rice noodle, slice cucumbers, cilantro, mint, shrimp or Vietnamese ham.. roll them onto a spring roll wrapper.
my sauce i just used 2 TBSP of Hoisin sauce,1 TBSP of peanut butter, 2 tsp of sugar.. add a little hot water to ingredient mixed until peanut butter dissolved and add a little of the Sirracha sauce if desired..
By sofijae_12243239
Portland, 77
on October 28, 2009
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The rolls themselves were good but the two sauces were absolutely terrible. Both were too salty...to the point of being inedible. If I make this recipe again I'll use low-sodium soy sauce and probably half the amount the recipe calls for. Just not good!
By ejelmer
Mesa, AZ
on September 27, 2009
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We put all of the ingredients out on the table rather than mixing them make our own spring rolls as we eat them. We also add rice noodles to the filling. Shrimp, chicken, or steak also make great add-ins. I like using peanut sauce and a fish sauce for dipping. Usually you find fish sauce with fried vietnamese egg rolls- but I'm addicted to the flavor and it goes well with fresh spring rolls too. Make sure you fully submerge the rice paper in water right before wrapping (we put a large bowl in the middle of the table. These are fresh spring rolls- meaning they are not meant to be fried.
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