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–+ servings
Fresh Spring Rolls

Savory Fresh Spring Rolls Bursting with Flavor and Fun

These Fresh Spring Rolls are a vegan delight, offering a burst of flavors and colors in every bite.
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Prep Time 20 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 4 rolls
Course: Appetizers
Cuisine: Asian
Calories: 109
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dipping Sauce
  • 3 tablespoons Rice Wine Vinegar Can substitute with apple cider vinegar.
  • 1 tablespoon Granulated Sugar Use agave syrup for vegan alternative.
  • 1 tablespoon Sambal Chile Paste Substitute with sriracha for milder version.
  • 2 tablespoons Minced Cilantro Omit if not a cilantro fan.
  • 1 small Serrano Pepper Use jalapeño for milder taste or omit.
  • 1 clove Minced Garlic Substitute with garlic powder.
  • 1 teaspoon Peeled and Minced Ginger Ground ginger can be a good substitute.
For the Spring Rolls
  • 1 tablespoon Vegetable Oil Can replace with sesame oil.
  • 8 ounces Shiitake Mushrooms Substitute with portobello or button mushrooms.
  • 2 tablespoons Tamari Soy sauce or coconut aminos work as alternatives.
  • 1 teaspoon Light Brown Sugar White sugar can be used in its place.
  • 8 pieces Rice Paper Wrappers Ensure they’re 8-9” wide.
  • 4 leaves Butter Lettuce Leaves Can substitute with Romaine or other soft leaf.
  • 1 cup Shredded Purple Cabbage Use green cabbage instead if desired.
  • 1 large Carrot Grated carrots can be a quicker alternative.
  • ½ cup Red Bell Pepper Substitute with green bell pepper or others.
  • ½ cup Yellow Bell Pepper Use red or green if yellow is unavailable.
  • ¼ cup Fresh Mint Leaves Basil can be a delightful substitute.

Equipment

  • saucepan
  • Skillet
  • Shallow Dish

Method
 

Step-by-Step Instructions for Vegan Fresh Spring Rolls
  1. In a small saucepan, combine rice wine vinegar and granulated sugar over medium heat. Stir continuously until the sugar dissolves, about 2-3 minutes. Mix in minced cilantro, sambal chile paste, minced garlic, ginger, and diced serrano pepper. Cool while preparing the spring rolls.
  2. Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Add shiitake mushrooms and sauté for 3-4 minutes, stirring frequently. Pour in tamari and light brown sugar, mixing until the sugar has melted. Let cool.
  3. Fill a shallow dish with warm water and dip a rice paper wrapper for about 10 seconds until pliable. Lay it flat, then place butter lettuce, shredded cabbage, carrot, red and yellow bell peppers, mushrooms, and mint on it.
  4. Fold the bottom of the wrapper over the filling tightly, then fold in the sides, continuing to roll until sealed. Repeat with remaining wrappers and fillings.
  5. Cut each spring roll in half on a diagonal, arrange on a platter, and serve with the dipping sauce.

Nutrition

Serving: 1rollCalories: 109kcalCarbohydrates: 23gProtein: 2gSodium: 100mgPotassium: 200mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 30mgIron: 0.5mg

Notes

These fresh spring rolls are ideal as a healthy appetizer or light meal, perfect for gatherings or enjoying at home.

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