Vegetarian Spring Rolls
These Vegetarian Spring Rolls are light, colorful, and packed with fresh flavor, making them a perfect hand-held appetizer for parties and gatherings.
Ingredients
For the Filling
- 2 teaspoons sesame oil
- 1 tablespoon finely chopped fresh ginger
- 1 tablespoon finely chopped garlic
- 4 scallions, whites and greens separated and finely chopped
- 1 large carrot, peeled and julienned
- 1 red bell pepper julienned
- 2 cups finely shredded napa cabbage
- 1/4 cup chopped fresh Thai basil or cilantro
- 2 teaspoons light brown sugar
- 2 teaspoons soy sauce
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 6 spring roll wrappers
Instructions
Preparation
- Heat the sesame oil in a large skillet or wok over medium heat. Add the ginger and garlic and cook for about 30 seconds, until fragrant.
- Add the scallion whites and cook for another 30 seconds.
- Stir in the carrot, red bell pepper, cabbage, Thai basil, and brown sugar. Cook for 1 minute.
- Add the soy sauce, salt, and black pepper and cook for 2 minutes more.
- Stir in the scallion greens, then remove the pan from the heat. Transfer the mixture to a colander set over a bowl and drain excess liquid. Let cool completely.
- Submerge one spring roll wrapper in water for about 15 seconds until pliable. Lay it on a clean kitchen towel, then place on a work surface.
- Place about one-sixth of the filling near the bottom edge of the wrapper. Fold the bottom edge over the filling, tuck in the sides, and roll tightly to the top edge. Press gently to seal.
- Repeat with remaining wrappers and filling. Serve immediately with your favorite dipping sauce.
Notes
Avoid overfilling to prevent tearing the wrappers. Drain the filling well to keep rolls from becoming soggy. Serve shortly after assembling for best texture. Make-Ahead: Prepare the filling up to 1 day ahead and refrigerate.