Vegetable Spring Roll Appetizers That Are Crunchy, Fresh & Better Than Takeout
Spring rolls are a classic Asian appetizer that can be found in nearly every Chinese and Vietnamese restaurant. However, making these delicious treats at home can be a fun and rewarding experience. With a few simple ingredients and some practice, you can create your own version of these tasty appetizers that are not only crunchy and fresh but also better than takeout. In this article, we’ll explore seven different vegetable spring roll recipes that are perfect for a snack or appetizer.
From the classic Vietnamese spring rolls to the mango avocado twist, we’ve got a variety of flavors and textures to satisfy your cravings. Whether you’re a vegetarian or just looking for a healthy snack, these recipes are sure to impress. So, let’s dive in and explore the world of spring rolls!
Classic Vietnamese Vegetable Spring Rolls
The classic Vietnamese spring roll is a staple in many Asian restaurants. These rolls are typically made with thin rice paper wrappers, vegetables, and sometimes shrimp or pork.
Ingredients
* 1 package of rice paper wrappers
* 1 cup of shredded cabbage
* 1 cup of shredded carrots
* 1 cup of shredded bean sprouts
* 1/2 cup of chopped cilantro
* 1/4 cup of chopped scallions
* 2 tablespoons of soy sauce
* 2 tablespoons of fish sauce
* 1 tablespoon of sesame oil
* Salt and pepper to taste
Instructions
To make the classic Vietnamese spring rolls, start by preparing the ingredients. Shred the cabbage, carrots, and bean sprouts, and chop the cilantro and scallions. Next, fill a large bowl with warm water and dip one of the rice paper wrappers in for about 10 seconds. Then, place the wrapper on a clean surface and add about 1/4 cup of the shredded vegetables in the center. Brush the edges with a little water and roll the spring roll up tightly. Repeat with the remaining wrappers and ingredients. Serve with your favorite dipping sauce.
Mango Avocado Vegetable Spring Rolls
The mango avocado spring roll is a delicious twist on the classic version. This recipe adds the sweetness of mango and the creaminess of avocado to the mix.
Ingredients
* 1 package of rice paper wrappers
* 1 ripe mango, diced
* 1 ripe avocado, diced
* 1 cup of shredded cabbage
* 1 cup of shredded carrots
* 1 cup of shredded bean sprouts
* 1/4 cup of chopped cilantro
* 2 tablespoons of soy sauce
* 1 tablespoon of sesame oil
* Salt and pepper to taste
Instructions
To make the mango avocado spring rolls, start by preparing the ingredients. Dice the mango and avocado, and shred the cabbage, carrots, and bean sprouts. Next, fill a large bowl with warm water and dip one of the rice paper wrappers in for about 10 seconds. Then, place the wrapper on a clean surface and add about 1/4 cup of the shredded vegetables and 1-2 pieces of the mango and avocado in the center. Brush the edges with a little water and roll the spring roll up tightly. Repeat with the remaining wrappers and ingredients. Serve with a sweet chili sauce.
Peanut Tofu Veggie Spring Rolls
The peanut tofu spring roll is a protein-packed version of the classic recipe. This recipe adds the creamy peanut sauce and crispy fried tofu to the mix.
Ingredients
* 1 package of rice paper wrappers
* 1 block of firm tofu, drained and cut into small pieces
* 1/4 cup of peanut sauce
* 1 cup of shredded cabbage
* 1 cup of shredded carrots
* 1 cup of shredded bean sprouts
* 1/4 cup of chopped cilantro
* 2 tablespoons of soy sauce
* 1 tablespoon of sesame oil
* Salt and pepper to taste
Instructions
To make the peanut tofu spring rolls, start by preparing the ingredients. Cut the tofu into small pieces and coat with a little cornstarch. Then, fry the tofu in a little oil until crispy. Next, fill a large bowl with warm water and dip one of the rice paper wrappers in for about 10 seconds. Then, place the wrapper on a clean surface and add about 1/4 cup of the shredded vegetables, 2-3 pieces of the tofu, and 1 tablespoon of peanut sauce in the center. Brush the edges with a little water and roll the spring roll up tightly. Repeat with the remaining wrappers and ingredients. Serve with additional peanut sauce for dipping.
Crispy Baked Vegetable Spring Rolls
The crispy baked spring roll is a healthier version of the classic recipe. This recipe bakes the spring rolls in the oven instead of frying them.
Ingredients
* 1 package of rice paper wrappers
* 1 cup of shredded cabbage
* 1 cup of shredded carrots
* 1 cup of shredded bean sprouts
* 1/4 cup of chopped cilantro
* 2 tablespoons of soy sauce
* 1 tablespoon of sesame oil
* Salt and pepper to taste
Instructions
To make the crispy baked spring rolls, start by preparing the ingredients. Shred the cabbage, carrots, and bean sprouts, and chop the cilantro. Next, fill a large bowl with warm water and dip one of the rice paper wrappers in for about 10 seconds. Then, place the wrapper on a clean surface and add about 1/4 cup of the shredded vegetables in the center. Brush the edges with a little water and roll the spring roll up tightly. Place the spring rolls on a baking sheet lined with parchment paper and brush with a little oil. Bake in a preheated oven at 400°F for 10-12 minutes or until crispy. Serve with your favorite dipping sauce.
Thai Basil Vegetable Rice Paper Rolls
The Thai basil spring roll is a flavorful version of the classic recipe. This recipe adds the bright flavor of Thai basil to the mix.
Ingredients
* 1 package of rice paper wrappers
* 1 cup of shredded cabbage
* 1 cup of shredded carrots
* 1 cup of shredded bean sprouts
* 1/4 cup of chopped cilantro
* 1/4 cup of chopped Thai basil
* 2 tablespoons of soy sauce
* 1 tablespoon of sesame oil
* Salt and pepper to taste
Instructions
To make the Thai basil spring rolls, start by preparing the ingredients. Shred the cabbage, carrots, and bean sprouts, and chop the cilantro and Thai basil. Next, fill a large bowl with warm water and dip one of the rice paper wrappers in for about 10 seconds. Then, place the wrapper on a clean surface and add about 1/4 cup of the shredded vegetables and 1-2 sprigs of Thai basil in the center. Brush the edges with a little water and roll the spring roll up tightly. Repeat with the remaining wrappers and ingredients. Serve with a sweet chili sauce.
Rainbow Veggie Spring Rolls with Chili Sauce
The rainbow spring roll is a colorful version of the classic recipe. This recipe adds a variety of colorful vegetables to the mix.
Ingredients
* 1 package of rice paper wrappers
* 1 cup of shredded cabbage
* 1 cup of shredded carrots
* 1 cup of shredded bean sprouts
* 1 cup of shredded red cabbage
* 1 cup of shredded yellow bell peppers
* 1 cup of shredded purple cabbage
* 1/4 cup of chopped cilantro
* 2 tablespoons of soy sauce
* 1 tablespoon of sesame oil
* Salt and pepper to taste
* 1 cup of chili sauce
Instructions
To make the rainbow spring rolls, start by preparing the ingredients. Shred the cabbage, carrots, bean sprouts, red cabbage, and yellow bell peppers. Next, fill a large bowl with warm water and dip one of the rice paper wrappers in for about 10 seconds. Then, place the wrapper on a clean surface and add about 1/4 cup of the shredded vegetables in the center. Brush the edges with a little water and roll the spring roll up tightly. Repeat with the remaining wrappers and ingredients. Serve with a side of chili sauce for dipping.
Sesame Ginger Veggie Spring Rolls
The sesame ginger spring roll is a flavorful version of the classic recipe. This recipe adds the bright flavor of sesame and ginger to the mix.
Ingredients
* 1 package of rice paper wrappers
* 1 cup of shredded cabbage
* 1 cup of shredded carrots
* 1 cup of shredded bean sprouts
* 1/4 cup of chopped cilantro
* 2 tablespoons of soy sauce
* 1 tablespoon of sesame oil
* 1 tablespoon of grated ginger
* 1 teaspoon of sesame seeds
* Salt and pepper to taste
Instructions
To make the sesame ginger spring rolls, start by preparing the ingredients. Shred the cabbage, carrots, and bean sprouts, and chop the cilantro. Next, fill a large bowl with warm water and dip one of the rice paper wrappers in for about 10 seconds. Then, place the wrapper on a clean surface and add about 1/4 cup of the shredded vegetables, 1 sprig of fresh cilantro, and a little grated ginger in the center. Brush the edges with a little water and roll the spring roll up tightly. Repeat with the remaining wrappers and ingredients. Serve with a sweet chili sauce.
