Fresh Vegetable Spring Rolls
Description: These are delicious and healthy. It gets requested for parties and by my kids often. This recipe is from Australian Gourmet Traveller Feb 2000.
Ingredients:
- 12 round rice paper, dipped in hot water for 20 seconds until soft and drained
- 1/4 cup hoisin sauce
- 1/4 cup ketjap manis
- 1/4 teaspoon chili sauce
- 1/4 head Chinese cabbage, shredded
- 2 carrots, grated
- 1 red capsicum, thinly sliced
- 3 green onions, sliced
- 100 g bean sprouts
- 4 kaffir lime leaves, shredded
- 2 tablespoons finely chopped mint
- 4 tablespoons chopped nuts
- 200 g vermicelli rice noodles, soaked in hot water 10 minutes drained
Steps:
- For Sauce mix together all ingredients.
- For filling mix together all the vegetables.
- To assemble one at a time, dip rounds in water, lay some noodles, nuts and filling in bottom of paper. Drizzle some sauce over and fold up like a spring roll. Eat and enjoy.
- I often just put everything out and people make their own.
