Vegetarian spring rolls is the traditional food usually prepared and celebrated for Chinese New Year. Mais, I find these rolls a wonderful thing no matter what time of year. I love making these to accompany a salad, or as an appetizer in a meal. Eat alone, 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. Thus, 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.
Rouleaux de printemps végétariens
- 1 pack rice paper wrappers for spring rolls
- 1/2 tête chou finely sliced
- 1-2 long poivrons red or green
- 3-6 moyen carottes déchiqueté,pelées, Couper
- 1 pack nouilles cooked and drained
- 2 SCT de vinaigre de riz for the noodles
- 1-2 SCT fish sauce for the noodles
- 1-2 entier avocat sliced in thin strips
- 1 moyen mango peeled and sliced thin
- 1 bundle fresh cilantro, mint or basil to add into and on top
- 1 petit gingembre râpé
- 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 ma.
- get work area ready for rolling
- serve when ready.