Vietnamese Vegetarian Spring Rolls
Submitted By: Unknown
Region: Indian Dish: Vegetarian - Breakfast/Tiffins/Snacks

Servings: 6

Time to Prepare: 30 Mins

6 sheets Rice Paper Wraps

1 small carrot, sliced thin lengthwise

1 small cucumber, sliced thin lengthwise

1/2 cup cabbage, thinly shredded

1 Portobello mushroom, sliced thin lengthwise

1 small bell pepper, sliced thin lengthwise

1 small shallot, sliced thin lengthwise

12 basil leaves

12 mint leaves

a small bunch of coriander leaves, finely chopped

salt and pepper to taste

To start making Vietnamese Non-Fried Spring Roll Recipe, prepare the Rice Paper Sheet/Wraps according to the package instructions and keep aside.

Heat a teaspoon of oil in a heavy bottomed stir fry pan. Add the sliced Portobello mushrooms, bell peppers and shallots with required salt and pepper and sauté until half cooked, keep aside.

Place one cooked rice wrap sheet flat on the working surface. Layer 2 leaves of basil, mint and cilantro. Layer up with little of carrots, cabbage, cucumber and sautéed vegetables.

Fold from the sides and Vietnamese Rice Wraps from your side to the other end. Press the ends to make the wrap stick together.

Arrange the wraps on a serving platter, cover with a greased cling wrap and refrigerate until you are ready to serve them.

Serve the Vietnamese Non-Fried Spring Rolls along with a sweet and sour chilli sauce as an appetizer for parties or even as a healthy snack.

Vietnamese non-fried spring roll is a healthy entrée meal that can be served with your favorite sauce on the side. Restaurants serve this dish with Sweet Fish sauce in the side but we can serve with regular soya sauce to chili or sweet and spicy chili sauce too. These Vietnamese Spring Roll are a wrap made using rice paper sheets stuffed with your favorite vegetables. We can also add some rice noodles or regular cooked rice along to add more nuttiness for the recipe.

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