Fresh Vegetable Spring Rolls with Two Dipping Sauces

Total Time:
1 hr 30 min
Prep:
1 hr 30 min

Level:
Easy

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
  • 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
  • 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
Directions
Watch how to make this recipe

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:

Combine all ingredients in a small bowl.

Spicy Peanut Dipping Sauce:

Combine all ingredients in a bowl and whisk until smooth, add cilantro just before serving.


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3.3 10
This recipe worked out great. Ended up with a lot more sauce than needed, but I'll use them for other recipes. A lot of reviews are commenting on the poor taste of the sauces, but I found them spot on with what I was looking for. After living in a place where great Asian inspired food was easy to find, I was craving those flavors and was wanting to make them myself. Of course I'll be trying out more authentic ingredients in the future, but this is a good start. One skill I definitely need to work on is rolling the ingredients in the rice wrapper- mine could certainly be a little tighter. Will make this again! item not reviewed by moderator and published
Even with low sodium soy sauce, the peanut sauce is too salty and the soy sauce overwhelms the peanut flavor. Perhaps decreasing the soy sauce to 1/4 cup would be better. I found the other sauce to be fairly bland. item not reviewed by moderator and published
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.. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
I found these very difficult to roll with the rice wrappers as they would tear or the roll came out sloppy and loose. I finally gave up and used the filling for several dishes- made a salad with store bought peanut salad dressing, used it as a stir fry base, and also put it in a ramen bowl. item not reviewed by moderator and published
Very easy to make Delicious item not reviewed by moderator and published
this is a good recipe but the directipons are very misleading! first of all when you roll it you need to wet the entire skin! and the directions say nothing about frying it! item not reviewed by moderator and published
I tried this recipe with the spicy peanut sauce and it was terrible! There must be some mistake because the sauce was way too salty! I usually love intensity in my food but this was so salty I couldn't stomach it at all. item not reviewed by moderator and published
Great combination for spring rolls item not reviewed by moderator and published
How about don't do a review unless you made the recipe? Just because you do yours differently doesn't mean yours are necessarily better. There are many ways to make spring rolls. How about submit your recipe for others to try? They are more likely to see it that way, instead of as a reply in a review of an item you didn't make. item not reviewed by moderator and published
review the recipe - IF you made it - we do NOT care about your personal recipes. item not reviewed by moderator and published
If your rice wrappers are tearing you are probably over soaking them or over stuffing them. Try again. item not reviewed by moderator and published
Fresh spring rolls are not fried, they are eaten cold, so they are not fried. item not reviewed by moderator and published

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