Vegetarian Spring Rolls With Garlic Lime Sauce


Vegetarian Spring Roll
1 red bell pepper
1 yellow bell pepper
4 stalks of carrots
1 jicama
12 leaves of Thai basil
1 head of butter leaf lettuce
12 rice paper sheets
Garlic Lime Hoisin Sauce
1 1/2 garlic clove
1/2 teaspoon ginger
2 tablespoons lime
1 teaspoon Saracha (or to taste)
3/4 cup hoisin sauce


Julienne red and yellow bell pepper, carrots, jicama and Thai basil into 1/8in thin and 2 inch long strips.
Fill a round pie pan or shallow plate with warm water. Dip one rice paper, making sure both sides are soaked. Lay on a flat flour towel cloth. Wait ten seconds for the paper to soft before using.
Peel rice paper off of cloth.
Place half of one butter leaf lettuce on top. Make sure to discard the ribbing.
Add a thin layer of each vegetable and finish with a few pieces of Thai Basil.
Starting at one end, fold the edge towards the middle. Repeat with parallel side. Rotate the spring roll by 90 degrees and roll form one end to the next.
Cut each roll diagonally and place facing up on a serving platter.
Garlic Lime Hoisin Sauce: Using a mortar and pestle crush garlic and ginger. Whisk in lime and Saracha. Add hoisin sauce and whisk to combine.


The perfect summertime appetizer. The punchy colors make for a great presentation. The flavors are versatile and can go from light and refreshing eaten alone or turn deep and full with one quick dip in the sauce.


10.0 Spring Rolls


Thursday, June 10, 2010 - 1:47pm


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