Vegan Spring Rolls with Spicy Sauce
Embark on a culinary journey with our Vegan Spring Rolls, a delightful fusion of fresh and vibrant ingredients wrapped in delicate rice paper. These vegan spring rolls feature a colorful medley of julienned carrot, purple cabbage, crisp cucumber, and scallions, all artfully combined with cooling rice noodles. Served with a zesty and spicy dipping sauce, these rolls are a tantalizing appetizer or light meal that bursts with flavor and offers a satisfying crunch with each bite. Perfect for sharing at gatherings or as a refreshing addition to your everyday menu, these spring rolls are a testament to the beauty of plant-based cuisine.
For the Spring Rolls:
12 spring roll rice paper wrappers
1 cup cooked rice noodles (vermicelli), cooled
1 cup carrot, julienned
1 cup purple cabbage, thinly sliced
1 cup cucumber, julienned
1/2 cup scallions (green onions), thinly sliced
Fresh cilantro leaves (optional, for garnish)
Fresh mint leaves (optional, for garnish)
For the Spicy Sauce:
3 tablespoons soy sauce or tamari (for a gluten-free option)
2 tablespoons maple syrup or agave nectar
1 tablespoon rice vinegar
1 teaspoon sriracha sauce (adjust to taste for spiciness)
1 clove garlic, minced
1 teaspoon grated fresh ginger
1 tablespoon water (to thin, if needed)
1. Prepare the Rice Noodles:
Cook the rice noodles according to the package instructions, then drain and rinse them under cold water to cool them down. Set aside.
2. Prepare the Spicy Sauce:
In a small bowl, whisk together soy sauce (or tamari), maple syrup (or agave nectar), rice vinegar, sriracha sauce, minced garlic, and grated ginger. If the sauce is too thick, add water a tablespoon at a time until you reach your desired consistency. Set the sauce aside.
3. Assemble the Spring Rolls:
Fill a large shallow dish or a wide bowl with warm water.
Dip one rice paper wrapper into the water for about 10 seconds until it becomes pliable.
Carefully remove it from the water and place it on a clean, damp kitchen towel or a non-stick surface.
On the lower third of the wrapper, layer a small amount of cooked rice noodles, julienned carrots, purple cabbage, cucumber, and sliced scallions.
Fold the sides of the wrapper over the filling, then fold the bottom edge over and roll up tightly.
Repeat the process with the remaining ingredients.
Serve the vegan spring rolls with the spicy sauce for dipping.
Garnish with fresh cilantro and mint leaves, if desired.
These Vegan Spring Rolls with Carrot, Purple Cabbage, Scallions, Cucumber, and Rice Noodles are a fresh and vibrant appetizer or light meal. They're best enjoyed with the zesty and spicy dipping sauce for an extra kick of flavor. Enjoy this healthy and colorful dish!