Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, vietnamese style vegetarian spring rolls. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Fill a shallow baking dish with hot water. Lay flat on a work surface. Place a thin layer of rice noodles, iceberg lettuce, bean sprouts, daikon, cabbage, carrots, cucumber, mizuna, and Thai basil near the top.
Vietnamese Style Vegetarian Spring Rolls is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Vietnamese Style Vegetarian Spring Rolls is something that I have loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can cook vietnamese style vegetarian spring rolls using 22 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Vietnamese Style Vegetarian Spring Rolls:
- Get 6-8 rice paper sheets
- Take 1 small bunch coriander leaves/cilantro
- Make ready 1 small bunch mint leaves
- Make ready 1 cucumber
- Make ready 1-2 carrots
- Prepare 1/2 red bell pepper/capsicum
- Get To taste Salt and pepper powder (optional)
- Take For the tofu/paneer filling:
- Make ready 1/2 cup tofu or paneer (Indian cottage cheese) cut into long thick strips
- Take 1 teaspoon soy sauce
- Make ready 1/2 teaspoon red chilli flakes
- Make ready To taste Salt(optional as soy sauce has some salt)
- Take 1-2 teaspoons oil
- Make ready As required Red chilli sauce or ketchup for dipping
- Get For the peanut dipping sauce:
- Prepare 1/4 cup creamy peanut butter
- Make ready 1 teaspoon soy sauce
- Get 2 teaspoons chilli garlic sauce or Srirach sauce
- Take 1/2 teaspoon fresh lemon/lime juice
- Prepare As needed Crushed salted peanuts
- Prepare As required Few chilli flakes (optional)
- Prepare As required Tomato Ketchup/Red chilli sauce for dipping (optional)
Vietnamese Spring Rolls These are a veganized version of the classic, savoury Vietnamese spring rolls. They use a myriad of vegetables with glass noodles and wood ear mushroom to get a balance of texture and umami goodness in the filling. I'm a huge fan of the whole spring roll process-from making the filling to wrapping, all the way to frying and eating. You will love these healthy salad rolls, stuffed with crispy peanut tofu, shredded cabbage, carrots, mint, cilantro and vermicelli noodles.
Instructions to make Vietnamese Style Vegetarian Spring Rolls:
- PREPARE THE VEGETABLE FILLING: - Wash and clean cilantro and mint leaves well. Pick the mint leaves off the stems; discard the stems. Roughly chop cilantro. - Peel and cut carrots into fine juliennes or matchsticks. Cut cucumbers into matchsticks (I did not peel them as the green colour of the skin adds to the texture and colour of the rolls). Cut red bell pepper into thin long strips. If you like, you can sprinkle salt and pepper on the carrots, cucumbers and bell peppers and mix gently.
- TO MAKE THE TOFU/PANEER STUFFING: - Mix tofu/paneer strips with soy sauce, chilli flakes and salt to taste(if adding). Marinate for about 10 to 15 minutes.
- In a small nonstick saucepan, heat 1 to 2 teaspoons of oil. Add marinated tofu/paneer. Stir fry on high heat for 1 to 2 minutes. Take care not to break the tofu/paneer strips. Remove from heat and let cool.
- TO MAKE THE PEANUT DIPPING SAUCE: - In a small bowl, mix peanut butter, soy sauce, chilli sauce/sriracha sauce along with the lemon/lime juice. Adjust the chilli sauce and lime juice to suit your taste. Whisk in 2 to 3 tablespoons of warm water until you get the desired consistency of dipping. - Garnish with crushed peanuts. Keep aside. If you want, you can use ketchup too for dipping.
- TO ASSEMBLE THE ROLLS: - Work with one rice paper at a time. Soften the rice paper sheet according to the instructions on the packet.(The rice paper I used just needed to be dipped in water for about 20 to 25 seconds, and then placed on a towel to drain excess water). You want them soft but still firm and pliable. Place the wet sheet on a flat plate or cutting board Gently place few strips of carrots, bell pepper, cucumbers, a small tablespoon of cilantro and some mint leaves in the center
- Now, the bring sides over to the center over the filling.
- Next, starting from the bottom, bring up and start rolling.
- Roll up the filled rice paper to form a cylindrical roll; like a burrito. Seal the edges; it will stick as it is moist. You want a fairly tight roll. Don’t worry if they do not look perfect; as you practice, you rolls will start looking better!
- Continue doing the same with rest of the rice paper sheets. (While you are working with each roll, cover the prepared rolls with a wet cloth or towel). Serve fresh Vietnamese summer rolls with spicy peanut dipping sauce or any hot chilli sauce you have.
- You can make the dipping sauce ahead of time and keep in the refrigerator in a covered container until ready to serve. - Adjust the amount of stuffing according to your taste. You can make these ahead of time, but make sure to cover them with a wet cloth or plastic wrap, keeping each of them separate, to prevent them from sticking together and drying out. Have fun using different vegetables for a variety of textures and colors.
Served with a spicy peanut-lime dipping sauce. Flavorful, crisp, delectable, and so fresh and perfect for spring and summer. In a large bowl, combine the carrots, green onions, cabbage, olive oil, cilantro, salt and pepper: toss well. Meanwhile, place the noodles in a medium bowl. Fill a large bowl with warm water.
So that is going to wrap this up with this exceptional food vietnamese style vegetarian spring rolls recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
