This week’s Beauty Detox Challenge was to make a veg spring roll. See Kimberly Synder’s recipe here. Today I’m sharing my vegetarian spring rolls and a sweet and spicy sauce for dipping.
These spring rolls are raw in that the veggies are raw and the roll isn’t cooked, but to change things up, sautee the veg before rolling but keeping the wrapper raw. Or bake or fry. Not only can you use rice wrappers to make spring rolls all sorts of ways, but there are so many other reasons to keep them in the cupboard. Samosas, dessert rolls, muffin-tin tacos. Here there’s the rice paper wrappers in their most simple form, and rice noodles with crisp, raw matchstick-sized veggies. The easy dipping sauce is garlicky with just the right amount of heat.
Try these rolls as an appetizer, or make more for a healthy lunch.
- 6 rice wrappers
- ¼ cup carrot, matchsticks
- ¼ cup cucumber, matchsticks
- ¼ cup red bell pepper, matchsticks
- 2 brown mushrooms, matchsticks
- 1 tbs green onion, diced
- 1 tbs basil, diced
- 1 tbs ginger, matchsticks
- 1 cup rice noodles, cooked
- ¼ cup rice wine vinegar
- 2 tbs tamari
- 1 tbs tahini
- 1 tsp crushed red pepper flakes
- 1 clove garlic, minced
- ¼ tsp lime juice
- Cook noodles in a pot of boiling water until tender (5-7 minutes)
- Soften rice wrappers, one at a time, in a dish of hot water (10 seconds)
- Place rice wrapper on a sheet of damp paper towel
- Add filling and wrap (for easier handling when wrapping, use wet fingers)
- Slice with a wet knife and serve with Sweet 'n' Spicy Chili Sauce
- Sauce: Combine vinegar, tamari, tahini, red pepper flakes, minced garlic and lime juice.
Check out my other Beauty Detox Blogger Assignments and don’t forget to try Kimberly Synder’s spring rolls.
The post Vegetarian Spring Rolls with Sweet ‘n’ Spicy Chili Sauce appeared first on Home at Six.
