Fresh Vegetable Spring Rolls |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 6 |
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These are delicious and healthy. It gets requested for parties and by my kids often. This recipe is from Australian Gourmet Traveller Feb 2000. Ingredients:
12 round rice paper, dipped in hot water for 20 seconds until soft and drained |
1/4 cup hoisin sauce |
1/4 cup ketjap manis |
1/4 teaspoon chili sauce |
1/4 head chinese cabbage, shredded |
2 carrots, grated |
1 red capsicum, thinly sliced |
3 green onions, sliced |
100 g bean sprouts |
4 kaffir lime leaves, shredded |
2 tablespoons finely chopped mint |
4 tablespoons chopped nuts |
200 g vermicelli rice noodles, soaked in hot water 10 minutes drained |
Directions:
1. For Sauce mix together all ingredients.
2. For filling mix together all the vegetables.
3. To assemble one at a time, dip rounds in water, lay some noodles, nuts and filling in bottom of paper. Drizzle some sauce over and fold up like a spring roll. Eat and enjoy.
4. I often just put everything out and people make their own.
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