The beauty of most Asian food is that you can usually substitute or drop whatever ingredients you do or don't like when making them at home. I make vegetarian Vietnamese and Chinese spring rolls using the following recipes. Amounts are vague because you basically fill them as much as you like.
Vietnamese Spring Rolls
- vermicelli rice noodles (~100g is enough for 10-12 rolls)
- iceberg lettuce, sliced thinly
- carrots, julienned
- bean sprouts
- fresh mint leaves, shredded
- rice paper sheets
1. Prepare the noodles as per packet.
2. Prepare rice paper as per packet.
3. Layer noodles, lettuce, carrots, bean sprouts and mint on rice paper, and wrap. Go lightly with the mint.
4. Serve with crushed peanuts and/or hoisin sauce.
Sometimes I add shredded roast chicken, or prawns.
Chinese Spring Rolls
- 1/2 head cabbage, chopped thinly
- 1 carrot, julienned
- big handful of green beans, ends removed, sliced thinly
- bean sprouts
- 2 tbs sugar
- 2 tbs salt
- spring roll wrappers
1. Heat a large wok, combine all vegetables and stir fry without oil. Add a bit of water.
2. Add sugar and salt, adding more water to cook vegetables down. You'll probably use about a cup or so of water. Add more sugar and/or salt to taste.
3. Strain vegetable mix, let cool.
4. Separate spring roll wrappers.
5. Place vegie mix in wrappers and wrap.
6. Cook as per packet.
These are usually served hot, with any variety of dipping sauces. Our favourites are dark soy sauce, sweet chilli sauce or tabasco. They are also good cold, but they do go soggy.