Veggie Spring Rolls with a Trio Dipping Sauces

Veggie Spring Rolls with a Trio Dipping Sauces

CHEFS Catalog

CHEFS Catalog

June 13th, 2018

Veggie Spring Rolls with a Trio Dipping Sauces



Serves 3-4
Prep Time: 20 min
Active Time: 25 min
Level of Difficulty: Easy

This is a great way to eat raw vegetables, maximizing nutritional value. The rice papers can be tricky to manipulate, just have fun with it and try not to get frustrated. There are plenty in the package, so it is okay to have some mishaps in there…

Ingredients

12-15 rice papers (plus a few extra for mishaps)
2 cups bean sprouts
2 cups chopped crimini mushrooms
2 1/2 cups shredded carrots
1/2 cup chopped water chestnuts
15 baby corns (halved)
2 cloves finely chopped garlic
3 leaves Napa cabbage, julienne 2-3 inches long
1/4 cup finely chopped shallot
2 tablespoons chopped Thai basil (regular is fine)
2 tablespoons chopped mint
1 tablespoon cilantro (optional)
2 tablespoons crushed peanuts (optional for peanut lovers)

Wet Ingredients

2 tablespoons rice vinegar
1 teaspoon low sodium soy sauce
1 teaspoon hoisin
1/4 teaspoon brown sugar

Directions

Mix all of the dry ingredients together in a bowl, with the exception of the herbs and baby corns that are cut in half. Mix together the wet ingredients and brown sugar in a small bowl. Once thoroughly combined, drizzle over the veggies, intended to fold evenly into about 12 rolls.

Prep an area to submerge the rice paper in water, per directions on the package. Once the rice paper is ready, use tongs or fingers to grab some of the veggies (about the width of 1.5 rolls of a quarter), place close to the edge of the paper and then add the slices of the baby corns. Roll once and fold the edges in, then add the mixed herbs along the edge and continue to roll. Fold the edges in once all rolled. Continue this process to complete the rest of the rolls.

Serve with all or any of the sauces below.

A Trio of Dipping Sauces

Serves 3-4, with leftovers
Prep Time: 10 min
Active Time: 15 min
Level of Difficulty: Easy

These are all great options to use for multiple dishes, they give guest options in flavor and texture.

Peanut Sauce

1 cup peanuts
Zest and juice of 1 orange
Juice of 1 lime
4 bunch Thai basil
2 tablespoons mint
1 tablespoon cilantro (stems okay)
1 teaspoon low sodium soy sauce
1 tablespoon rice vinegar
1/8 teaspoon sesame oil

Add all the ingredients into a food processor and taste.

Soy and Hoisin

1 tablespoon rice vinegar
1/8 teaspoon sesame oil
1 teaspoon low sodium soy sauce
1 tablespoon Hoisin

Mix ingredients together in a small bowl with a whisk or even a fork until well incorporated.

Chili Garlic Sauce

This can be found in any grocery store, usually in an ethnic aisle. This is very bold and can overpower other flavors, so taste first. I actually enjoy adding it into the soy and hoisin

You can serve these in individual ramekins or drizzle directly onto the dish!!

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Ingredients

  • 12-15 rice papers
  • 2 cups bean sprouts
  • 2 cups chopped crimini mushrooms
  • 2 1/2 cups shredded carrots
  • 1/2 cup chopped water chestnuts
  • 15 baby corns (halved)
  • 2 cloves finely chopped garlic
  • 3 leaves Napa cabbage, julienne
  • 2-3 inches long
  • 1/4 cup finely chopped shallot
  • 2 tablespoons chopped Thai basil
  • 2 tablespoons chopped mint
  • 1 tablespoon cilantro
  • 2 tablespoons crushed peanuts
  • 2 tablespoons rice vinegar
  • 1 teaspoon low sodium soy sauce
  • 1 teaspoon hoisin​
  • 1/4 teaspoon brown sugar
This Recipe's Helpers
  1. All-Clad Mixing Bowl Set
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