Vegan Spiralized Summer Spring Rolls
Try this Vegan Spiralized Summer Spring Rolls recipe, or contribute your own.
Try this Vegan Spiralized Summer Spring Rolls recipe, or contribute your own.
- 1 garlic clove minced
- 1 teaspoon honey
- 1/2 teaspoon cayenne pepper
- 2 tablespoons red wine vinegar
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1/4 cup tahini
- 1/4 cup peanut oil
- 2 teaspoons chili oil
- for the dipping sauce:
- for the spring rolls:
- 6 rice paper wrappers
- 1 large avocado peeled pitted and thinly sliced (1/8†thick)
- handful of fresh cilantro
- handful of fresh mint
- 1 large english seedless cucumber blade d, noodles trimmed
- about 2 medium carrots peeled and julienned
- about 2 packed cups boston or bibb lettuce
- 1 large lime quartered
- pepper to season
- Carbohydrate 12.1475113185121 g
- Cholesterol 0 mg
- Fat 20.3180483498569 g
- Fiber 5.12139371048122 g
- Protein 5.57340563282512 g
- Saturated Fat 3.13086833597431 g
- Serving Size 1 1 roll (184g)
- Sodium 21.7634895655388 mg
- Sugar 7.02611760803092 g
- Trans Fat 1.14065833433292 g
- Calories 236 calories
Step-by-step
- Make the dipping sauce. Combine all of the ingredients into a food processor and pulse until creamy. Reserve six tablespoons and save the rest in the refrigerator for future use (or freezer.)
- Create an assembly line of the vegetables for the spring rolls (this just helps you keep organized).
- Fill a shallow dish with warm water. One at a time, dip a rice wrapper sheet into the water for 5 to 10 seconds. Remove and place on a flat surface, like a cutting board or plate. Towards one end of one rice wrapper,Add each rice paper sheet, one at a time, for 5 to 10 seconds. Remove and place on a flat surface. In the middle of one of the rice wrappers, lay 2 avocado slices (only do 1 if that’s all can fit) down, 1 pinch of cilantro and 1 pinch of mint, cucumber noodles, carrots, and top with lettuce. Squeeze over with ½ lime wedge and season with pepper.
- Fold the bottom half of the rice paper wrapper over the filling. Holding firmly in place, fold the sides of the wrapper in. Then, pressing firmly down to hold in place, roll the entire wrapper horizontally up from the bottom to the top. Turn the roll so that the seam faces down and the avocado faces up.
- Continue with the remaining ingredients and rice wrappers to make four. Place on a plate and cover with plastic wrap and refrigerate, if not serving immediately.
- Serve the spring rolls with the mango dipping sauce.
Swapping Rice Paper for Nori Changes the Physics
Exchanging standard translucent rice paper wrappers for sheets of nori alters more than just the visual presentation. While traditional Vietnamese summer rolls rely on pliable tapioca and rice starch to encase soft fillings, swapping the wrapper shifts moisture absorption rates entirely. Standard rice wrappers require precisely five to ten seconds in warm water; leaving them submerged longer transforms the starch into an unmanageable paste that tears under the weight of dense vegetables. Keep a shallow dish of tepid water near the workstation to ensure even hydration without structural degradation.
The Challenge of Raw Vegetables in Starch Casings
Historically, fresh rolls served throughout Southeast Asia prioritize cooked proteins and soft herbs over rigid, raw ingredients like hard root vegetables and spiralized cucumbers. Raw julienned carrots and spiralized English cucumbers retain high water content, which leaches into the wrapper over time and causes premature tearing. Salting the cucumber noodles and carrots twenty minutes ahead and pressing them in a clean kitchen towel draws out excess moisture before assembly. This extra preparatory step prevents the interior from sliding around inside the tightly bound casing.
Scaling Production and Managing Storage Limits
Duplicating this recipe for larger gatherings requires careful timing because hydrated rice paper dries out and hardens within twenty minutes at room temperature. Stacking finished rolls directly against one another causes them to fuse permanently, so separate each piece with a damp paper towel inside an airtight container. Refrigeration halts further starch degradation temporarily, but consuming the rolls within a four-hour window yields the best textural contrast between the crunchy interior and the chewy wrapper.
