Fresh, filling, highly customisable, flavourful, satisfying, vegan and gluten-free. A crowd pleaser? You bet. What’s not to love about these spring rolls? They’re perfect for a light lunch, dinner or as an appetiser, anytime.
These transparent, uncooked version spring rolls (also called salad rolls or rice paper rolls) are way healthier than the deep-fried spring rolls. Want your kids to enjoy their veggies? Sorted. Loaded with tonnes of colourful and crunchy vegetables, these rolls are a great and fun way to get everyone chomping on their veggies.
The most important step is to have everything sliced and ready before you begin assembling. Having a trusty knife to sliver the abundance of veggies will definitely be a great help. For a nice crunch and vibrant colours, be sure to include veggies like carrots, cucumbers, bell peppers and purple cabbage. Add some tasty herbs like cilantro, mint or basil for an extra burst of flavour!
Before rolling, briefly dip the crisp rice paper wrappers in water so that you have them soft yet still a little firm to hold your ingredients. You’ll soon notice that they’re extremely delicate and may even tear when they become too soft. With practice, you’ll soon master the art and science involved.
When rolling, use a plastic or ceramic cutting board. Roll your ingredients very tightly and tuck in the fillings as you go. Be careful not to overstuff them! Begin with a small amount of filling and add a little more until you find what works with the size of your rice paper. You’ll get the hang of it after a couple of rolls.
Enjoy these salad rolls just as they are or with a creamy dipping sauce. Make them fresh, you’re going to love them!
Peanut Dipping Sauce
- ¼ cup creamy peanut butter
- 2 teaspoons light soy sauce
- 1 clove garlic, minced
- 1-2 tablespoons warm water, or as needed
- Crushed peanuts, red pepper or chili salt
- 10 spring roll rice paper wrappers
- 1 large carrot, peeled and julienned
- 1 large cucumber, julienned
- 1/2 red pepper, julienned
- 1/3 cup chopped purple cabbage
- 1 cup of cooked rice noodles/rice vermicelli (optional)
- Sesame seeds
- A handful of fresh cilantro (and/or mint, basil)
- 5 romaine leaves, torn in half
- 20 medium cooked shrimp, peeled, deveined and sliced half length-wise (optional)
- Prepare the dipping sauce: Combine all ingredients together with a fork. Adjust consistency accordingly. It should not be too runny.
- Prepare the rice paper wrappers: Prepare a large bowl (a size that fits the rice paper wrappers) of warm water and a large clean plate. Dip rice paper wrappers into warm water for 5-10 seconds until wrappers are soft but not easily torn. Immediately remove wrappers and place on clean plate.
- Assemble and roll: Place carrot, cucumber, red pepper sticks and cabbage tightly on the bottom 1/3 of the rice paper. Then, add a small amount of noodles, a bit of cilantro and sprinkles of sesame seeds. Lastly, lay 1/2 of a lettuce leaf on top. Gently start by pulling up the bottom of the roll and roll over the filling tightly, tuck the filling in and roll as you go. Ensure filling is tightly rolled in then fold in the sides.
- Place each roll on a serving plate and serve with peanut dipping sauce.