Mormon Moms for Vegetarian, Vegan and Raw Cooking!

This blog is intended to be a support for anyone who desires to make the vegetarian, vegan {and or} raw food diet change. Whether you want to drastically change to a completely raw diet or just add a few more vegetarian meals to your weekly menu, we are here for you! It doesn't matter who you are or why you want to make the change. We want to share our love, support, tips, testimonies and - recipes - to make your life easier, happier and healthier!

Tuesday, May 22, 2012

Spring Rolls {Vegan}

Any time my honey and I go to an asian restaurant and there are spring rolls on the menu I have the hardest time passing them up.  They are just so fresh and light and cool and delicious.  Did you know they are like INCREDIBLY easy to make at home?  You'll feel like your getting a real treat with out much effort at all.

Spring Rolls {Vegan}

1/4 of a small head of cabbage, thinly sliced and then sliced once in half
1 red bell pepper, 2 inch thinly sliced pieces
half of an english cucumber, 2 inch thinly sliced pieces
2 carrots, shredded
1/2 cup loosely packed fresh cilantro, rough chop
1/3 cup loosely packed fresh mint, rough chop
1/3 cup loosely packed fresh basil, rough chop
juice of 2 limes
15 rice paper wrappers

Marinade (optional)

2 TBS peanut butter
1 TBS seasoned rice vinegar
1 TBS honey
1 TBS vegetable oil
1 TBS agave
1 TBS water
1 TBS soy sauce
dash of cayenne pepper
pinch of crushed red pepper

Dipping Sauce

1/4 cup of soy sauce
1/4 cup of water
2 TBS seasoned rice vinegar
1/2 TBS minced garlic
1/2 TBS agave
1 TBS scallion, minced
crushed red pepper flakes to taste

1. Prep all of the vegetables and put them in a large bowl.  Toss with the lime juice.
2.  If you want the peanut marinade, put all of the marinade ingredients in a small bowl, whisk to combine while.  Pour over vegetable mixture just enough to coat all of the veggies (you can use leftover sauce as a dipping sauce if you have any left).
3.  Fill a large bowl (I use my wok - its the perfect size) with warm water.  Place a rice paper wrapped in the water and let it soak in the water for about 10-15 seconds. Remove from water and place on a clean cutting board.
4.  Take 1/3 cup of vegetable mixture and  place it on the wrapper, in the middle and near the bottom leaving about an inch of space from the edge.  Fold in the two sides of the wrapper, and then starting at the bottom starting rolling your spring roll.  I've tried it a few different ways but this one is the best.
5. Place finished spring roll on a plate or platter, making sure not to let them touch each other.  When they are all done, put them in the refrigerator.
6. In a small bowl combine the dipping sauce ingredients.  Refrigerate for at least 15 minutes before serving.

1 comment:

Sally said...

Those looks really good! Can't wait to try them!

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