Rollos de primavera vegetariano

vegetarian spring rolls

rollitos de primavera vegetariano es la comida tradicional por lo general preparan y se celebran por Año Nuevo chino. Pero, Creo que estos rollos una cosa maravillosa, no importa qué época del año. Me encanta hacer esto para acompañar una ensalada, o como aperitivo en una comida. Comer solo, or eat paired with the usual ingredients of a Vietnamese inspired dish. What you add to these rolls is entirely up to you. Sometimes I decide to make the rolls when I have an abundance of carrots, or maybe when I happen to have an avocado in the house long enough to use, paired with shiitake mushrooms is also a wild idea.

To fry or not to fry. I’ve honestly never been restaurant quality successful with frying these up. I’ve been told by native women from Thailand for example, the best way to fry these up is to let them sit over-night before you fry. By letting them sit, they have time to dry out. Así, giving a better outcome to the frying. Another possibility to a successful fry might be to double wrap these. I find mine always fall apart. I would love some feedback from anyone out there who has nailed it. Which is why I avoid the fry with these rolls.

Keeping them cold, packed with vegetable goodness is a treat one should enjoy cold or fried. But a nice thing to remember. Serving them cold allows you to pack them tight with nice herbs. Mint is a traditional favorite, followed by a thai-basil or loads of cilantro. The herbs play a big roll with they are served raw.

Rollos de primavera vegetariano

A deliciously healthy, non-fried version of Vietnamese (Cha Gio) spring roll
Plato Aperitivo
Cocina Vegetariano
Tiempo de preparación 20 minutos
Tiempo de cocción 10 minutos
Tiempo total 30 minutos
Raciones 5 rollos


  • 1 paquete rice paper wrappers for spring rolls
  • 1/2 cabeza repollo finely sliced
  • 1-2 largo pimientos red or green
  • 3-6 medio zanahorias rallado,pelado, cortar
  • 1 paquete tallarines cooked and drained
  • 2 TBS vinagre de arroz for the noodles
  • 1-2 TBS fish sauce for the noodles
  • 1-2 todo aguacate sliced in thin strips
  • 1 medio mango peeled and sliced thin
  • 1 bundle fresh cilantro, mint or basil to add into and on top
  • 1 pequeña jengibre rallado

Elaboración paso a paso

  • prepare your ingredients. I like to peel and cut the carrots
  • then put them through my shredder, which in turn, saves time. put aside
  • slice the cabbage and add the pepper and some rice vinegar and set aside.
  • pour water over noodles and let sit covered for 5 mi.
  • get work area ready for rolling
  • serve when ready.
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