Vegetable rice roll
In this Article
The Rice Paper Vegetarian Spring Rolls popularly called as Summer Rolls, make perfect appetizers for picnics or summer time parties. You can make a variety of fillings for it. Herein, we’ve used roasted mushrooms and raw vegetables tossed with a spicy dressing. You can serve it with your favourite dip and make it more flavourful. Try out this original Vietnamese recipe with an Indian touch.
| Serves | Preparation Time | Cooking Time |
| 4 People | 20 Minutes | 10 Minutes |
Ingredients
- 4 rice paper rounds
filling of spring rolls
- 100 grams button mushrooms, finely chopped
- 1/2 red bell pepper, thinly sliced
- 1/2 cup of raw papaya, grated
- 1 carrot, grated
- 3 to 4 spring onions
- 1 small bunch of mint leaves
for dressing
- 1 tsp (teaspoon) rice vinegar
- 1/2 tsp chili garlic sauce
- 1/2 teaspoon honey
- juice of one small lemon
- a small bunch of coriander leaves, finely chopped
- salt to taste
- 1 tsp oil
Method
For the filling
Step 1
In a wok, add one teaspoon oil; stir-fry the mushrooms until softened and dry.
Step 2
Turn off the heat and keep aside.
Step 3
Cut the vegetables as mentioned in the ingredient list and place in a large bowl.
Step 4
Add the sauteed mushrooms.
Step 5
Whisk together the dressing ingredients.
Step 6
Pour it over the cut vegetables and toss well. Your filling is ready.
Step 7
Now soften the rice wrappers in a pan so as to cover the filling.
Step 8
Fill the pan with water. Allow to heat.
Step 9
Immerse each rice wrapper completely into water and allow it to rest in water for about 30 seconds.
Step 10
Once the wrapper starts softening, carefully remove the rice wrapper from the water.
Step 11
Spread it on a wooden board.
Step 12
To make the spring rolls, place 2-3 tsp filling in the center of the soaked wrapper.
Step 13
To shape the roll, first fold both sides of the wrapper over the filling, then roll it from the bottom towards the top until completely rolled through.
Step 14
Lift carefully and arrange the roll on a platter.
Step 15
Repeat the procedure for all wrappers.
Step 16
Arrange them on the serving platter and cover with a damp muslin cloth so that they don’t dry out.
Step 17
Once you are ready to serve, remove the muslin cloth, slice the Vegetarian Rice Paper Spring Rolls in half and serve it with any dip of your choice.
Nutritional Information
| Calories | 83 | Calories from Fat | 45 |
| Total Fat | 5g 4% | Saturated Fat | 0.557g 3% |
| Polyunsaturated Fat | 1.819g | Cholesterol | 23mg 8% |
| Sodium | 207mg 9% | Potassium | 75mg |
| Total Carbohydrate | 7.44g 2% | Dietary Fiber | 0.6g 2% |
| Sugars | 0.75g | Protein | 1.99 g |
| Vitamin A | 2% | Vitamin C | 4% |
| Calcium | 1 % | Iron | 3 % |
* Based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Tip:If you wish to serve the ready wrappers later, cover the platter with a cling wrap so the rice paper spring rolls don’t dry out.
