These are really fun to make and present beautifully as an appetizer. I made them for a great dinner party and served them with a Ponzu dipping sauce (which I did not make – store bought all the way). Stuffed with cucumbers, carrots, peppers, spinach, basil and cilantro, these tapioca-rice wraps package a nice crunch.
I’ve made these quite a few times and they’re delicious, every time. Try adding tofu or tempeh inside to make them more of a meal. These tempeh spring rolls with a spicy peanut sauce are great as a light meal.
Don’t let these wraps intimidate you. Straight out of the package, they are hard and crispy. But once you soak them in water for a couple seconds they begin to soften and will eventually become limp and flexible. Lay them out on parchment paper to roll so they don’t stick to the surface.
Veggie Spring Rolls
Makes ~ 18
1 large cucumber, julienne
2 carrots, julienne
1 large red bell pepper, julienne
4 scallion bunches, cut into thirds
2 handfuls spinach
2 handfuls of fresh basil and cilantro
1 package spring roll skins (I used Rose brand)
Parchment paper
- Fill a large mouthed bowl with water and submerge one skin into water for several seconds. Lift out of water and gently massage skin with hands to soften. When slightly soft and slimy, lay out on parchment paper.
*Skins will gradually soak up water and soften on their own. No need to leave them in the water until completely limp. The more you play around with them, the better you will get!
- Add a couple slices of each vegetable in the center of the wrap, and close to the edge near you. Sprinkle with basil and cilantro, and roll:
–Think of it as rolling a burrito. Start with the edge near you and place it over the top of the veggies, pulling gently yet tightly to the far edge across from you. Fold in the sides and then continue rolling.
- Repeat with as many wraps as you like. For presentation, slice in half diagonally.
Nutrition per Serving–2 rolls=1 serving
Calories: 188 Fat: 0g Carbohydrates: 41g Fiber: 3g Protein: 5g
Excellent source of potassium, vitamin A, and vitamin C.
