spoonforkbacon.com
Fresh Spring Rolls
Fresh Spring Rolls that are vegan, loaded with so much great flavor and texture, and extremely addicting! We can't get enough of this delicious appetizer that can easily double as a simple dinner! We're equally obsessed with the punchy dipping sauce that's filled with all the delicious, fresh and spicy bits!
Prep
20 min
Cook
5 min
Total
25 min
Serves
10
Instructions
- 01
Place vinegar and sugar in a small pot and simmer until sugar dissolves. Remove from heat and cool. Stir in remaining ingredients and set aside.
- 02
1. Place a skillet over medium-high heat and add oil. Sauté mushrooms for 3 to 4minutes.
- 03
Add soy sauce and sugar and stir together until mushrooms are evenly coated. Remove from heat and cool.
- 04
Dip rice paper wrappers in warm water for 10 seconds until soft and pliable. Lay wrapper flat onto a clean surface.
- 05
Lay a butter lettuce leaf onto the rice paper wrapper on the side closest to you.Add a small handful of the shredded cabbage in the center of the butter lettuce leaf. Top cabbage with some carrots and a few strips of red and yellow bell peppers. Top with some mushrooms and finally a mint leaf.
- 06
Carefully wrap the spring roll as tight as possible, folding the sides of the spring roll inwards, while rolling.
- 07
Repeat until all filling ingredients and rice paper wrappers have been used.
- 08
Cut each spring roll in half and serve on a platter with the dipping sauce.
Nutrition
per serving · 1 serving
- Calories
- 109
- Protein
- 2g
- Carbs
- 20g
- Fat
- 3g
- Fiber
- 2g
- Sugar
- 16g
- Sat. fat
- 1g
- Sodium
- 215mg
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