Fresh Spring Rolls
Ingredients
Main Ingredients
rice paper sheets
16 sheets
butter lettuce leaves
8 leaves
purple cabbage (shredded)
0.25 head
carrots (julienne)
2 pieces
Persian cucumbers (sliced)
4 pieces
daikon or watermelon radish (julienne)
113 g
cilantro sprigs
16 sprigs
mint leaves
16 sprigs
Thai basil leaves
16 sprigs
red bell pepper (julienne)
1 piece
Dipping Sauces (optional)
Hoisin Dipping Sauce
1 serving
Garlic Ginger Chili Sauce
1 serving
Fish Sauce Vinaigrette
1 serving
Instructions
Prepare rice paper
Dip one sheet of rice paper in water, shake off excess water, and lay sheet down on cutting board or clean kitchen towel on a flat surface. Do not let the rice paper soak in the water.
Add edible flowers
Carefully place edible flowers and petals face down about ⅓ to ½ of the way away from the bottom.
Add lettuce leaf
Lay one butter lettuce leaf on the rice paper sideways over the flowers.
Arrange vegetables and herbs
Arrange a line of julienned carrots, shredded cabbage, cucumber slices, and radishes over the butter lettuce leaf. Add a sprig of cilantro, a few leaves of mint, and few leaves of Thai basil.
Roll the spring roll
Lift the edge closest to you and gently pull the edge up and over the filling ingredients. While holding the edge, fold the side ends of rice paper over each side.
Complete the roll
Continue rolling the Fresh Spring Roll into a cylinder. The far edge of the rice paper will 'seal' closed on its own.
Store finished rolls
Place finished roll on platter while rolling the rest. Cover with a lightly damp paper towel or clean kitchen towel to keep them from drying out.
Cut the rolls
Once you've made all the Fresh Spring Rolls, cut each roll into 3-inch wide pieces, about 2-4 pieces from each roll depending on how big your rolls are.
Serve
Serve with small bowls of dipping sauces alongside.
Storage
Fresh spring rolls do not keep well in refrigerator. Make only what you will eat. Best eaten immediately.
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